November 5, 2009
One of our wonderful customers Cara Aimee, has shared her dog, Tori Beans, soup recipe below:
Basically it is 2 fold, soup for my dog and beef stock for my husband.
What To Do
(This is a basic Stock recipe with lots of extra veggies added)
I take soup bones and burn them under the broiler, throw them in the pot with most of the fat and drippings ( I leave some drippings in the pan for the next step)
Brown vegetables under the broiler. I do carrots, celery, broccoli, cauliflower, string beans.
Throw all the vegetables in the pot. Fill the pot with water and boil. Once boiling, bring the pot to a simmer until about ½ – 2/3 of the liquid is gone.
(You can also add peppercorns, but I recommend putting them in a bag or cheesecloth so they are easy to remove later)
Now, for your own stock, push the mixture (not the bones/ Never Feed Cooked Bones) through a china cap. Put it in the fridge and then skim off the fat.
The leftover mush of vegetables, bone marrow, fat and liquid is a GREAT breakfast for your dog. (When your stock is cooled down enough to remove the fat, I add the fat back into my dogs portions.) Then I just warm it up in small portions and add some more water to cool it back down and get her to drink more. I usually make a HUGE pot of it, with about 15 bones and a ton of veggies, freeze it in week size portions and bring it to work with us in the morning. I have my Mate, she has her soup.
This does take HOURS of work, but I only have to do it about once a month since I make such HUGE batches. It’s really worth it for the stock too. My husband loves the roasts, soups and gravies I make with the fresh stock.