As a former chef, I enjoy creating recipes that are delicious yet follow Paleo Diet principles.  My experience in fine dining lets me create recipes that would never appear on a caveman’s table.  Eating Paleo doesn’t mean all you can eat is charred meat with leaves and berries while you sit around an open fire.  Rather, it’s about eating the types of foods our ancestors ate. 

People have commented that a recipe can’t be a Paleo recipe if it contains a beef, chicken or vegetable stock.  Stocks come from cans or are even reconstituted from a cube and our ancestors didn’t use stock.  Well, these people are right.  Early hominids never used stock from a can, or homemade stock.  But they did eat all of the ingredients that make a good stock, and the key to following the Paleo Diet is eating the types of food our ancestors ate.  It’s not about eating in their food preparation style.

This Paleo recipe is one of the first recipes I leaned in cooking school.  Stock is a fundamental ingredient in any kitchen.  The fact that it meets the Paleo Diet guidelines is a bonus.  It’s easy to make and well worth the effort.

Picture
Mirepoix browning
Natural Beef Stock

Ingredients                        Yield:  2 Litres

4 lbs.                         beef bones, including knuckles
3 Litres                      cold water
3 oz.                          tomato paste or tomato puree
1                               large yellow onion
3                               large carrots
4                               celery stalks
4                               parsley stems, chopped
1/2t                          dried thyme
1                              bay leaf
1/2t                          cracked peppercorns



Method

Preheat oven to 400°

Rinse the bones and dry them well.  Spread the bones in a single layer on a roasting pan and lightly brush with coconut oil.  Roast the bones until evenly browned, stirring and turning the bones occasionally. 

Once the bones are browned, remove them from the oven and place them in a large stock pot.  Do not clean the roasting pan, you will need it later.

Pour the cold water over the bones and bring slowly to a boil.

Simmer for 5 hours.  Skim the surface as necessary.

Cut the onion, carrots, and celery into large pieces (Mirepoix).  Brown the vegetables with the tomato puree in the roasting pan.  Deglaze the pan with some stock water and add the pan’s contents to the stock pot.

Wrap the celery stalks, thyme, peppercorns and bay leaf in cheesecloth and place it in the stock pot.

Simmer an additional 1-2 hours.

Strain and cool the stock.

As you can tell from the ingredient list, every item was available in the Palaeolithic era.  Our hominid ancestors may not have put all these ingredients together to make a delicious stock, but they had access to each ingredient.  This is the important part of following a Paleo Diet.  What you eat is the key, not how you prepare it. 

Enjoy this recipe.  It is a good addition to any Paleo recipe that requires beef stock.


 


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