from nytimes recipes. Gluten-Free, Kosher. This is a delicious way to increase calcium intake.
- 1 beefy bone or knuckle bone
- 2 Tablespoon Olive Oil
- 2 Tablespoons Tomato Paste
- 1/4 cup of apple cider vinegar
- 3 carrots
- 3 celery stalks
- 1 can (14.5oz) tomatoes (whole, peeled or diced)
- 1 Garlic Head, excess wrapping removed, chop the top of the head off exposing the garlic pieces
- 2 bay leaves
- 1 bunch of fresh flat leaf parsley
- 1/2 bunch fresh thyme
- 1/4 oz of dried shitake mushrooms, of a handful of fresh
- small handful of black peppercorns
Preheat Oven to 350 degrees
Place the beefy bone in a roasting pan, drizzle with olive oil and put 1 tablespoon of tomato paste on each side of the bone. Roast the bone for 60 minutes, 90 minutes if frozen.
Place the bone in a soup pot, add apple cider vinegar and 6 quarts of water, bring to a boil, reduce to a simmer, and cook uncovered for 3 hours.
Add all the remaining ingredients, including the extra tomato paste if you don’t have a use for it. Simmer uncovered for 3 more hours. if your using a knucklebone, simmer for 9-12 hours.
Strain, refrigerate, and skim the fat off of the congealed soup.