Bone Broth Recipe

3.5 pounds bones, preferably grass fed beef or lamb

Roast the bones at 350 degrees for 1 hour, this will give the broth a nice flavor. Do not roast marrow bones or the marrow will melt away and won't make it into your broth. Best bets are split bones like a  femur or knuckle and neck bones for beef, all bones for lamb (my personal favorite is a combo of the two).

I get them at the Cabrillo Farmer's Market or from the freezer section at New Leaf or Staff of Life. Whole Foods has them too.  These places also sell bone broth already prepared at $15 for a 3/4quart. This recipe will make about 5 quarts and cost 20-25$ for grass fed bones with an abundance of minerals. Lamb bones are cheaper at $2.30 a pound.

After roasting place the bones in a 6-7 quart pot. I use a 7 quart crockpot. The problem with crockpots is that many of them have lead in the ceramic insert. I use a Hamilton Beach which is said to be lead free. Check to see if your brand is lead free or use a glazed metal pot. The second problem with crockpots is the newer models are too hot. I put ceramic bowls between the ceramic insert and the heating element to keep the temp low at around 140 degrees. That means setting the crockpot on as low a setting as you have, on mine that is Keep Warm. I check with a thermometer to make sure it stays at 140. Don't sweat it if you get it up to 160 sometimes it's hard to keep it low if you don't have enough bones.

Add enough water to cover the bones and most importantly add 1/4 cup of apple cider vinegar. The acidity of the vinegar will help pull the minerals out of the bones and into the broth.  Adding a few black peppercorns will make the nutrients in the broth more bioavailable.

Let it simmer at 140 for about 24 hours, skimming of any foam that forms. For the last four hours add some veggies. I like to season mine like Vietnamese Pho. I roast a split onion and a three inch piece of ginger at 350 degrees for an hour. After cooling I cut these into pieces and add to the broth along with a couple of star anise pods, a clove, a pod of black cardamom and a piece of cinnamon. I also add a tablespoon of sea salt or more to taste and one ounce of palm sugar or two ounces of brown sugar and a teaspoon of ground white pepper. I also like to add a few tablespoon of fish sauce for a little more umami flavor to taste.

Or if you prefer just add some carrots, celery and onion to keep it simple and salt it to taste. 

Then ladle it into a bowl with a lip for pouring and pour it into jars through a fine sieve to remove any solids floating around. Leave at least an inch of room at the top of the jar as the broth will expand as it freezes and shatter your glass jars if you overfill them. Let the jars cool thoroughly before putting them in the freezer or that might shatter them too. I use 1 qt. Mason jars.

This recipe makes about 5 quarts fo bone broth. I drink about a half cup first thing in the morning,  I like a warm bowl to start my day. I have a small bowl dedicated to broth.

If you prefer you could just make a bland bone broth and add it to a smoothie if that is your thing. However you use it be sure to shake well up before using.


Lamb bones and beef bone from chuck, it is fine if they are frozen when you start roasting. 




Roasted bones



I put these olive boats between crock pot and the insert to keep it from getting too warm. Max is lurking in wait of the meat I'll take off the bones later. Good dog food. The broth will benefit the dogs too.




Add the vinegar and black pepper, cover for water and let it go 24 hours. 

 Drain bones in colander

Drain bones in colander


Pour in jars


The finished product. 


My little broth bowl.

HOME Restaurant is using our oil

There has been quite a bit of buzz in the local restaurant scene about Brad Briske. He has moved from the tuscan restaurant in Carmel, La Balena back to his former digs in Soquel and opened his own place. HOME is the former location of Theo's and later Main St. Garden Cafe where Briske worked as head chef before moving over to the Carmel scene. Prior to that he was at Cafe Gabriella in Santa Cruz.

I swung by the newly opened (Nov. 1) HOME and met Brad with a freshly milled bottle of our Nov. 2016 olio nuovo for him to test drive. I returned a couple of weeks later to see if he liked it. I can't tell you how gratifying it was to hear him say, "It was a wow, I haven't had anything like this oil in the US, it was like the stuff I had in Tuscany while traveling and eating there the last two Decembers. I used as a topper over a bunch of dishes, I want some."

We had a celebratory dinner there last night and it too was a wow. The goat chops were delectable (first time having them). Grilled Mackerel was also a big hit with my Dad and the Scallops with Chanterelle mushrooms just plain yummy.


Holiday Olive Oil Sale

               Dos Aguilas Holiday Sale
                  Dec. 10, 10am to 2pm
We harvested more than eight tons of olives on November 7 and 8 and milled them on site with the mobile Mill on Wheels. We ended up with 200 gallons of oil. Subsequent tests showed our 2016 oil to be .04 percent free fatty acidity. The standard for the California Olive Oil Council is .50, we are well below that. This measurement proves that our oil is the highest quality extra virgin.
In addition to producing this healthful product we have learned that for each 375 ml bottle of oil produced seven pounds of carbon is removed from the atmosphere and sequestered in the soil. In total 17,600 pounds or 8.8 tons of carbon was offset this year alone.
If you are looking for a locally produced food item that improves your overall health and benefits our climate then look no further.
At our online store you can order our award winning oil at Holiday discounted prices. We also offer free delivery in Santa Cruz and mid county for the season.
On Saturday, December 10 we will be having an open house in the barn where we held the curing classes for those of you who wish to come out and pick up some gifts for the holiday season.
New for the holidays are 500 ml Miron Glass bottles which have special qualities that actually help preserve foods. No need to keep your oil in these out of the sunlight and they look elegant on the countertop.

So if you grow weary of malls and internet shopping come on out for some farm therapy. Roger will be there from 10am to 2 pm and he will be bringing samples of olive cures that weren’t ready for the curing classes; Kalamata style, Lacto-fermented and Tuscan Salt/Oil cured olives will be offered for tasting along with our finished oil that will have settled and clarified.
Regardless if we hear or see you this season we wish you all the happiest of holidays and a prosperous and healthful new year.

dos aguilas wins again

The results are in for the 2015 Los Angeles International Extra Virgin Olive Oil Competition. dos aguilas won a Bronze medal for medium North Coast Blends. For some strange reason they have determined we are in the appellation of Sonoma, Napa and Mendocino. We won a gold medal for Central Coast Medium blends in 2011 and then in 2014 we won Best In Class for North Coast Medium Blends.

Maybe because Santa Cruz is the second smallest county in the state (after SF) is why we keep getting lost in the shuffle. We take it as an honor as the competition for North Coast blends is hotter but we do wonder how we would have fared in our own appellation.