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.
Hi, its Monica Corrado again. Were here talking about preparing a nutrient-rich beef stock, and were going to start with preparing the bones. We have two different types of bones; weve meaty bones and bony bones. The meaty bone, bony bone proportion, or ratio, should be about 40% meaty bones to 60% bony bones, or more bony bones. The reason for that is that we would like to get a very gelatin rich or gelatinous beef stock. Stocks used to be the basis for gravies, stews, and soups, and even properly cooking whole grain, but when out of vogue or tradition when we moved from butcher shops to supermarkets, and when we started replacing the stock with just water. And at that point we lost a lot of the nutritional benefits of the food that we were preparing and cooking.
So, were going to start here with the meaty bones, and the meaty bones need to be roasted. Were going to roast them in the oven at 350 degrees. Ive placed them just on a cookie sheet. You could also place them in a Pyrex pan or whatever youd like, baking pan. Were going to put them in the oven at 350 degrees and roast them for about an hour. So well do that now. And the reason were doing that is to intensify the flavor, and it will also give us a nice rich color - give a nice rich color to the stock when its finished. So, now we will work with the bony bones and weve got some great bones here from our local farmer. You can also get them from a supermarket or from a butcher if you still have one in your town, just ask them to save the bony bones -- beef bones for you - and the reason we want the bony bones -- and you notice, theres not much meat on them at all, is because that is where all of the -- were going to pull out all of the calcium from the bones as well as potassium and magnesium.
So, we put the bones into our the stock pot, just like that and were going to add a half of cup of vinegar -- and the reason were adding vinegar, I am going to add organic apple cider vinegar, you can add white vinegar or another vinegar that is not very strong in flavor, but we will add a half of cup of vinegar - just pour it right in on the bones -- and the reason were adding the vinegar is that the vinegar will help to draw out all of the minerals from the bones, and you will see evidence of that when your stock is finished, and you will see actual lines in the bones from where all of this wonderful calcium was drawn out. So the next thing we need is pure water; I have filtered water here, and were going to go ahead and add filtered water to the stock. You need to add four quarts of water to the pot.
One of the things you want to make sure is that your bones are covered with water; so if you need to add a little more water, you go ahead and do that. Here you go, good shot. All youre looking at is bony bones, water and vinegar; and the vinegar is going to act on the bones to draw out the nutrients from the bones and help us to have a very gelatinous stock. The gelatin is important because it aids in digestion -- and it also is important because it becomes what we call a protein sparer, which means that you will not have to eat as much meat protein if you have stock as part of what you have everyday, or at least often in your cooking. So, we are going to go ahead and let this sit for one hour to allow the vinegar to act on the bones.