Recipes

Bones, oxtail, and any other cuts high in cartilage and connective tissue are first blanched to remove surface proteins and bone fragments then roasted with garlic and onions to begin building flavor. The roasted cuts, alliums and all the drippings are added to the pot or slow cooker with wine, vinegar, herbs and water to begin a long, gentle simmer. With an hour or two until the planned finish time the remaining vegetables are added. The broth is strained and then poured through cheesecloth to produce a rich bone broth. Salt and fresh lemon juice to taste and you have a beautiful, healing elixir packed with nutrients and collagen rich gelatin.