Carissa Team Tink Staffer

02/10/2013 02:41 PM

Tink's Bone Broth
What you'll need:
1 pack of Tinkís Dog Bones
1-2 packs of Tinkís Meaty Soup Bones
1 Tinkís Knuckle Bone
1-2 shot glasses of Apple Cider Vinegar
2 onions
Himalayan Pink Salt
Olive oil

After the bones are thawed, lay them on a baking sheet and coat with olive oil. Then, sprinkle with garlic, salt and pepper. Brown the bones in the oven at 350 degrees for 10-15 minutes. Keep an eye on the bones because you may need to flip them to brown both sides. This step is what gives the broth its brown color. Otherwise, the broth could be green (since our cows are 100% grass fed).

Once the bones are finished in the oven, itís time to get them in the crock pot. Place the bones and the juice that cooked out into the crock. Slice the onions and add them to the pot. Cover contents of the pot with water and add the Apple Cider Vinegar. The water will almost fill up the crock pot (at least ĺ of the way to the top). Add more garlic, salt and pepper. You donít want too much of any one spice so that you can easily spice it up later. Also, if you want to add other veggies (carrots and celery) feel free. Place the lid on the pot and cook on low for 21-24 hours.

Thatís it! Making broth is quite easy. Some people use marrow bones instead of the meaty soup bones. We use the meaty soup bones because, not only do you get the marrow, but you get the delicious meat. The meat from the leg shank is tender and very flavorful, but has to be cooked low and slow.

Once the broth is made, you can freeze it, can it or go ahead use it. Each recipe will make enough broth for two stews and/or soups or one big recipe.

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