Cañada de la Virgen
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CALDO DE HUESO / BONE BROTH

Ingredients:
1 bag Cañada de la Virgen PATA CORTADA
​1 bag Cañada de la Virgen HUESOS NATURALES
​Organic Apple Cider Vinegar
Salt / Pepper
​Seasonings to your liking

​INSTRUCTION:
​Heat oven to 350 degrees
​Open each bag of bones and place half of the bones from each bag onto a cookie sheet
​Return remaining bones to freezer for next batch of broth
​Season bones with olive oil, salt, pepper
​Roast in oven for about 40 minutes, until bones begin to carmelize
Fill crockpot with water
​Add about one Tablespoon of organic apple cider vinegar, salt, pepper
​*Optional to add garlic and vegetables for broth flavoring
​Once bones have cooled slightly, add to crockpot, fill water to top, cover
​Simmer on low setting for 24 hours; add more water if it evaporates
After broth cools, refrigerate or freeze in ceramic or glass bowls
​Optional to skim off some of the fat after refrigeration

SERVE:
​Serve in mug plain or season with the following:
salt and pepper
​avocado
pico de gallo
​drop an egg in as you're re-heating broth
​vegetables of choice 
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  • INICIO
  • Carne
    • Carne Disponible
    • Para Mascotas
    • Tiendas & Restaurantes
    • Porque Grass-fed Beef?
    • Rancho de Ganado
    • Modern Farmer
    • COOKING OUR BEEF CUTS >
      • Caldo de Hueso / Bone Broth
  • Caballos
  • Eventos
    • Meat Up Happy Hour 2019
    • Asado de Dia del Padre 2018
    • Argentinian Asado, Easter 2108
    • Jacinto 1930 Tasting Menu
    • Horse Races Aug 2017
    • Meat Up Happy Hour Aug 10
  • Eco-Turismo
    • Organic Gourmet Countryside Experiences
    • Summer Interns on the Ranch
  • CONTÁCTENOS
    • Noticias >
      • Why Choose Grass-fed Beef?
  • Meat Up Happy Hour 2 Aug 24