Bone Stock with Sea Salt Mineral Brine (Recipe)

Bone Stock with Sea Salt Mineral Brine (Recipe)

Bone Soup!!!!

Proper nutrition with highly mineralized foods are the cornerstone to good health, mental well being, and longevity.  Bone broths areimages-1 one of the most nutritious and healing foods we can put in our bodies!  I got this souped up (pun intended!) beef stock recipe from my grazing mentor Steve Campbell.  It looks a lot like a standard bone stock recipe except for the substitution of highly mineralized sea salt brine for the water that you would normally use!  This twist on the traditional broth recipe was just too good not to share!!!

Beef Stock

From the Weston A. Price Foundation website…Italics are my own preferences (Steve’s) 

imagesabout 6-8 pounds( I use 4-5 pounds when using brine as the liquid because brine brings 92 minerals to the pot) of beef marrow and knuckle bones (I use a 20 quart stock pot!)
1 calves foot, cut into pieces (optional) (I have never done this part…I use oxtail)
3 pounds meaty rib or neck bones (I use Ox-tail)
14 quarts Sea Salt Brine..I now use straight brine which has greatly enhanced the flavor and health.
1/2 cup vinegar (Bragg or Golden Valley Vinegar…has to be un-Pasteur-ized to do its job!!!)
5 onions, quartered
3 carrots, cut in 3-4 pieces (Organic only)
3 celery stalks, cut in 3-4 pieces (Organic only)
several sprigs of: fresh thyme, parsley (best natural detoxifier for Mercuryamong other things), Cilantro (best natural detoxifier of Aluminum) all tied together
1 teaspoon dried green peppercorns, crushed

1 cinnamon stick

1/2tsp of Turmeric, ginger

Place the knuckle and marrow bones and optional calf’s foot in a very large pot with vinegar and cover with water/brine mix. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot. (I leave the veggies out until the skimming is done…waaaay easier). Pour the fat out of the roasting pan, add cold water/brine to the pan, set over a medium heat and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. Add vegetables when skimming is complete and additional brine, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. After you have skimmed, reduce heat and add the thyme, parsley, cilantro, cinnamon, turmeric and crushed peppercorns.

Simmer stock for at least 12 and as long as 72 hours. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.

About that bone Marrow that winds up in the strainer…It should go back in the stock or be consumed “on-the-spot.” Don’t throw the “baby” out with the bathwater.


Sea Salt Brine Recipe

Sea Salt Mineral Water “The Poor Man’s Kelp

In 1930 Dr. Weston A Price found that the groups of people he studied around the world were consuming 5-10 times the vitamins and minerals the average American was consuming. We maybe get half of that today. The following is one small step to remedy that travesty for both humans and livestock!

Put 1 Teaspoon of Redmond salt (the red stuff…or any sequestered sea salt, which is 85-90% NACL) in 30 ounces of “clean” water in a quart jar. Shake vigorously. For cattle or soil purposes…1 ounce to gallon of water (tidal pool sea salts double this amount).

12 or more hours later, very carefully pour the “clear” liquid into another quart jar. As soon as you start to get some of the red sediment*, stop pouring.

The clear liquid is the brine which is now 50% bio-available instead of the 20-25% available in the salt shaker/mineral box.

You now have a “clear” Redmond Brine. The brine is 3.5% Sodium Chloride and 90 other minerals in natures balance. In essence, this is sea water that is more pure than when the Vikings started throwing their trash overboard. Every single day, 300 tons of radioactive water from Fukushima still enters the Pacific Ocean. (10/24/2013)

Into every quart of your drinking water add 1 Tablespoon of the brine. (You may add more to taste.) I substitute ½ or more of the water required for a recipe, making stock or can vegetables with straight brine. Come up with your own ideas to get more minerals in each of us!!!!!

For Livestock use add 1 gallon/30 gallons of drinking water.  Put some out free choice and they drink 2 gallons/head/day.

To read more about the uses of sea minerals for soil, plant and human health, read Fertility from the Ocean Deep by Charles Walters, Sea Energy Agriculture by Dr. Maynard Murray.

Cancer is the wrong expression of the right gene because the wrong minerals were present. (Dr. Olree)                    

*The “red sediment” is salt and other minerals that are in excess or out of balance.


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