Monica CorradoMonica Corrado is a whole food chef and food educator, with a private practice called Simply Being Well in Takoma Park, Maryland. She owned an organic catering company for several years which prepared food from local, organic and sustainable farms, and catered to environmental and “green” groups, embassies, as well as individuals throughout the Washington, DC metropolitan area. Monica was a founding member of one of the first CSAs (community supported agriculture) in her area in 1998. She has knowledge of biodynamic agriculture and Ayurveda, as well as 10 years study in alternative healing modalities. Her desire to “teach people to fish” instead of “giving them a fish” led to the opening of her practice in 2006. Monica uses her knowledge and experience to assist clients in expanding their awareness of the relationship between food and wellness. She believes that food can heal and food can keep one healthy: good, clean food which is prepared well is a cornerstone for well-being. To this end, Monica conducts private and group cooking classes on nourishing, traditional foods, and helps people sort out the confusing messages about what is good for you and what is not. She has taught hundreds of people how to cook nourishing, traditional foods for themselves and their families. Some of her clients are cancer survivors, menopausal women, new moms and dads, and others like you who are interested in using food to heal and / or to “simply be well”. Monica is a member of the Honorary Board of the Weston A. Price Foundation.
Hello, its Monica Corrado again with Simply Being Well, and we are about to assemble our beef stock.
So, the first thing we need to do is get our meaty bones that we have roasted in the oven for one hour at 350 degrees. So, were going to get the meaty bones out, they have been in the oven for an hour at 350 degrees nicely browned.
Okay, so we have everything together that we need to assemble our stock. We have our roasted meaty bones, we have our thyme, we also have the trinity of onions, carrots and celery, three pieces each coarsely chopped and we have our bony bones that we have been soaking in vinegared water for an hour. So were just going to put them all together now.
I am going to take my tongs and just place the roasted bones in the pot along with the meaty bones. I am going to take all of our vegetables and just put them right in there; its a lot of vegetables, its going to give some really wonderful flavor to the stock and it also will impart minerals to the stock, and then were going to add thyme. This is that beautiful fresh thyme that you got from your garden or from your farmers market or from the store. And were just going to put about one, two, three, three nice sprigs of thyme -- and again, thyme has wonderful healing properties and will help to -- just to add some really nice flavor to the stock - and thats what weve got.
Okay, so one of the most important things you want to do is make sure that you scrape whatever you can off of the pan and add it to the stock. There is not much here but often there really is; and you just want to get that right into the pan; just let it drip right into the pan. If this were in a baking pan what you could do is, put it on your stove, add a little bit of water or wine, and heat it up to get this to move off of the pan and then add that to your stock also.
Thats what it looks like; looks like a whole bunch of vegetables, and you can barely see the meat but its in there. And what were going to do next is put it on the stove and were going to bring it to a boil and then were going to talk about skimming, scum and boil.