Noelle likes Good Food

Did you enjoy my post yesterday talking about prepping meat and organs for quick and easy dinners ? I hope so. Today we are talking about BROTH!  Besides getting wonderful meat, organ meats, and tallow from Indian Creek angus , I also get lots of bones. Speaking of bones, I am a fan of any type of meat that is bone-in that require a long slow cooking time. Because the bones add lots of flavor and tenderness to the meat, it adds minerals, and dissolving the connective tissue in the cooking process fills the dish with easily absorbed amino acids and soothing collagen that benefits our skin and joints. Seriously, you are missing out if you only eat boneless skinless meat! Okay, back to the bones. I had an assortment of marrow and joint bones that I wanted to use to make broth. I was excited because they had lots of fat and connective tissue. First I loaded them into two pans and roasted them for an hour and a half at 375 F. Roasting gives them a great flavor, and renders o...

So, in case you guys didn't think I was weird enough with making soup out of beef neck-bones , washing my hair with coconut milk and aloe vera gel , and using magnesium oil as my deodorant... then this will surely convince you of my craziness. Like I have said before, I get my  pasture raised beef from a local farmer. You can check out their website here . They are wonderful people and truly care about their animals and their profession. Recently they saved some beef fat for me to render into tallow.  Yep, that's right. I rendered huge chunks of beef fat into tallow, and I eat it, and it is delicious.  I admit that in the middle of the process, I thought to myself, what the heck did I get myself into?? But, I found a rhythm and in the end it was totally worth it. I will walk you through the process.  Intimidating? Yes.  I had to look at it from all angles. Then I just had to cut off a piece and jump in.  I took little chunks a...