For those of you in the Triangle, the Durham
Farmers Market has a bison rancher selling bones at $1 a pound. Curious what
bison broth would taste like, I tried 5 pounds. I followed the directions for
chicken broth found in the Recipes
Section, except I added ¼ cup apple cider vinegar instead of the usual 2T and I
cooked it for 72 hours.
This soup cost about $20 to make, including
the extra stewing beef, and it served us 12 times. Cost per meal is
$1.67.
By the time the broth was done it was
incredible. It is similar to beef broth and not too strong. The meat that was
on the bones was delicious too, so I pulled it from the bone and saved it for
the soup. As my Grandma would say, “you can’t go wrong” with this broth, so I
am sure that almost any recipe would be fantastic. Here is the one I followed,
with minor changes, from The Amercian Encyclopedia of Cooking (1953) :
12
cups of beef broth
2
T celtic sea salt
1
cup carrots
1
cup cabbage
1
sweet potato
2
fresh tomatoes
1
onion
2
pounds of stewing beef (you don’t really need this, but I wanted some extra
meat)
Fresh
herbs of your choice (optional)
1
cup Irish Potatoes (optional – we didn’t use them because we generally avoid
white poatatoes)
Any other veggies that you like. Next time I am going to try parsnips
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