Monica Corrado is a whole food chef and food educator, with a private practice called Simply Being Well in Takoma Park, Maryland. She owned an organic catering company for several years which prepared food from local, organic and sustainable farms, and catered to environmental and “green” groups, embassies, as well as individuals throughout the Washington, DC metropolitan area. Monica was a founding member of one of the first CSAs (community supported agriculture) in her area in 1998. She has knowledge of biodynamic agriculture and Ayurveda, as well as 10 years study in alternative healing modalities. Her desire to “teach people to fish” instead of “giving them a fish” led to the opening of her practice in 2006. Monica uses her knowledge and experience to assist clients in expanding their awareness of the relationship between food and wellness. She believes that food can heal and food can keep one healthy: good, clean food which is prepared well is a cornerstone for well-being. To this end, Monica conducts private and group cooking classes on nourishing, traditional foods, and helps people sort out the confusing messages about what is good for you and what is not. She has taught hundreds of people how to cook nourishing, traditional foods for themselves and their families. Some of her clients are cancer survivors, menopausal women, new moms and dads, and others like you who are interested in using food to heal and / or to “simply be well”. Monica is a member of the Honorary Board of the Weston A. Price Foundation.
Beef Stock - How to Finish and Strain
Whole food chef and food educator Monica Corrado demonstrates how to finish and strain your nutrient rich beef stock.
Hi, I am Monica Corrado with Simply Being Well, and we are going to finish and strain our stock now. This stock has been roiling for up to 72 hours. This particular stock roiled for over 44 hours -- yes, 44 hours cumulative time. So, if we take a look at the stock now, we still have a little bit of scum on the top. Were going to take that off. Just do a quick skim. Its not too much there; as you can see, weve done a pretty good job going along of getting the scum off the top of the stock.
Okay, so we turn the stock off now, and were going to look for a couple of things with our bones to see if weve gotten a rich stock. Ive got tongs here, and were just going to take a look at the bones, and you can see how the vinegar that we added at the beginning helped to draw out the calcium from the bones and the magnesium and the potassium. So, lets take a look.
First thing we can see here is that the bone itself is white. Thats a wonderful thing to see, tell-tale sign of some very good -- and look at this, you can see here, Im going to show you right here, youve got some real grooves in the bone itself. That means that the vinegar did a really good job at pulling everything out of the bone that we want to make a gelatinous stock. So thats a really good thing to see.
We are now going to strain our stock. So what you need for this is a bowl and a colander. Got a nice bowl here and a colander and were just going to pick up and pour -- and first actually, let me show you too; notice that this stock really isnt very pretty right now, in fact it looks pretty not pretty. Youve got a lot of bones in there and it looks kind of gunky - and thats great. Thats exactly what you want it to look like. So do not fear. Youve done a good job on your stock if it looks like this. So now let us dump; dumping and straining. See the rich color of the stock - gorgeous, gorgeous dark brown. Look at that dark brown color. That is dark brown partially because of the roasting of the meaty bones ahead of time. And then you have got a lot of other just stuff in the bottom -- going to try to pour a little bit more out of here withoutOkay, lets take a look too. What are you going to do with this marrow? Youre going to take it out and spread it on a piece of bread and just -- its divine, a little bit of salt. What are you going to do with all this meat from the meaty bones? Youre going to give it to your dog or your cat. The reason you do that is all of the nutrients -- and you dont need it, is that the nutrients from the meaty bones are now in the stock, and its also incredibly dry. Now, that has been cooking for 40 plus hours. So, thats what you do, the same thing with the carrots, give them to your dog or your cat. And the bones, these beef bones are actually great for your dog to chew on. This is what we do; we just take this and we strain it into a colander, into a bowl, and were going to let this sit out and come to room temperature - right now its very hot. You can let your stock be out.
You can leave your stock out on the counter for up to four hours when the internal temperature is room temperature without any question or any problem about bacteria or anything growing that can make you sick. So, dont worry about leaving your stock out to cool to room temperature. Do that, then it goes right in the refrigerator, and it should gel; if youve done a good job of the stock it will gel, and all of the fat that you see on the top here will come to the surface, harden into a white layer that you can just pop right off, peel right off and throw away. So, there we have strained stock -- not perfect yet because were going to strain it one more time to get a little bit more out of it.