Do you see that stock? Look how thick with gelatin it is. My new goal is to ensure we all get some mineral rich, homemade stock at least 3 times a week. Daily would be best, but I might have to work up to that, it's about habit building. Baby steps you know.
There are so many good things about this homemade beef stock. It is rich in calcium, phosphorus, magnesium and other trace minerals. It is a very cheap source of good nutrition and the minerals are much more bio-available than if we were getting them in a pill or supplement. And all that gelatin will help our hair and nails grow longer and stronger, not to mention keep our joints healthier. Glucosamine and chondroiton? It's there in the broth, tasty and easily absorbed. I am hoping that regular, frequent servings of broth will help alleviate the heel and joint pain that Mike and Sierra suffer from. Another reason to work up to daily doses.
I like to keep my stock fairly neutral in taste and then season according to its use. I always cook it with onion and garlic, and usually celery and carrots, but not much else. Then I can make a quick soup, gravy, or sauce. I can use it as the cooking liquid for my rice, or just pour a cupful. I've been busy dehydrating all the bits and pieces of produce that don't get used up, and I look forward to throwing a handful of dehydrated veggies and seasonings in a cup of hot broth - cup a soup! Healthy and quick. You can bag the the veggies you like in your soup together in individual or family size portions. You can even run them through the blender or food processor and turn it into a powder if you don't like chunks. Some good ones are carrots, tomatoes, celery, onions, garlic, greens, and herbs of various sorts.
I make about 3 gallons at a time and keep some in the freezer and some in the fridge, where it will last a couple of weeks.