Our Produce Department Head, Jordan, generously provided this recipe for a nourishing bone broth stew, packed with vitamins and minerals. Toss these ingredients in a slow cooker for a hearty meal on the coldest winter days.
What you’ll need:
1 Garret Valley Ham
4 lbs Marrow Bones
2 Medium Onions
3 Large Carrots
1 Stalk Celery
1 Celeriac (celery root)
1 Head Fennel
1 Bunch Parsley
1/4 cup Apple Cider Vinegar
4 Tablespoons Butter
Water
Preparation:
Preheat oven to 400 degrees and place the ham with 2 tablespoons of butter in a roasting pan. Cook until well browned on all sides, you may need to flip the ham after about 15-20 minutes. While the ham is browning, roughly chop all of the vegetables and melt the remaining 2 tablespoons of butter in a stock pot or slow cooker. Place the cut vegetables in the pot/cooker, stir, and cover until the aromatics become slightly softer.
Once the vegetables have cooked down slightly, add the marrow bones and transfer the whole browned ham to the stock pot/slowcooker. Add the vinegar and enough water to almost cover the ingredients – leave a little room at the top due to the expansion to prevent boiling over. Bring to a boil, skim off any foam that rises to the top and reduce to simmer. Simmer for anywhere from 8-24 hours – the longer you simmer, the more tender the meat and mineral-rich the broth will become. The ham will fall off the bone, additionally, you can shred witha fork and knife directly in the pot. Chop and add parsley during the last 15 minutes of cooking, saving some for a fresh garnish at the end.