Homemade Bone Broth
The magic of home-made bone broth should become a staple in your day to day life for not only well being and life nourishing properties but also a sense of grounding and belonging. For those who have never had the privilege of trying bone broth you are up for a revolution in your culinary experiences. You will soon be aware that not only can it be consumed as a standalone but also a base for soups, sauces, stews, curries and just about any dish that requires a liquid. We may even encouraged that your herbs be either soaked in broth or consumed with the granules, for the exponential health benefits
Bone broth has made a huge resurgence with the whole paleo movement, but like all good things, bone broth has been with us since the beginning of time. The added benefits of broth that it is a budget buster. You can utilise the bones from the meat you have consumed previously, which are free you can still ask your butcher for bones and they will be content to sell you some for a very low price.
Broth can be made from virtually any kind of bones including chicken, beef, pork, lamb, and fish. Bones contain all the nutrients needed in the body nutrition powerhouse. A good stock will be gelatinous after it has been cooled. Concentrated broth would have leaked or extracted loads of gelatin, and when cold will have gelatinous appearance. Bone broth are said to contain 2 important amino acids, which are proline and glycine, in addition to many other minerals and collagen factors.
Glycine aids in wound healing and supports the release of growth hormones as well as supporting detox of the body. Proline tightens and builds cell structures which heals leaky guts, reduces the appearance of cellulite, and improves the strength of skin and vein walls. It is especially supportive for people dealing with digestive problems or gut flora imbalances.
Beef (and or chicken) Broth:
Keep it simple recipe with options
Several pieces of Grass feed Beef Soup Bones 2 – 2.5 kg
Option: 1.5 kg Chicken bones (any combination of backs, necks, and feet), 1kg. Beef bones (shin or neck)
Bag full of vegetable scraps (carrot peelings, onion tops, celery leaves etc. Don’t use brassicas or beets as they contribute an off-taste to the beef stock.)
Option: 2 small onions, peeled and quartered, 4 small carrots and 4 stalks celery cut into pieces, 1/2 bunch flat-leaf parsley, 1 bunch fresh thyme.
1 head roasted garlic, halved crosswise
Fresh filtered water: enough to cover
30 ml Apple Cider Vinegar
2-3 Bay Leafs
One important factor to remember is that bone broth is versatile, nourishing and delicious.
Rinse and clean the bones under clean water. Pat them dry.
Roast the bones at for about 45 min to an hour until the bones are well-browned and fragrant. Roasting the bones ensures a good flavour in the resulting beef stock. Not essential but may lend a sour taste to the end product if not.
Add the bones to a big pot or slow cooker along with any vegetable scraps you might have. Avoid using cabbage, broccoli, turnips, sprouts as these vegetables will make broth bitter. Instead use garlic, leeks, mushrooms, onions, carrots and celery add great flavour.
Add filtered water to cover and bring to a boil. Once you have brought the water to a boil, add the apple cider vinegar (help draw the nutrients from the bones) and herbs.
Turn down the heat and continue to simmer for several hours. I usually simmer mine about 24 hours. If using gas or cook top move pot so burner is off to one side, as this will help broth circulation
Throughout the cooking process, you may want to skim off any foam and add water as needed.
When the stock is finished simmering, filter through a fine mesh sieve and bottle in mason jars. The stock should set just like gelatin, and the fat should rise to the top.
Once again some may pick off the fat when it cools you may leave or collect and reserve it for cooking, then scoop out the gelled stock and reheat to serve as soup.
Drink immediately, or let cool before storing. Makes. Note that it’s wise to serve this stock hot as it may gel again once it cools.
Seasoning the stock
Seasoning should be done near the end of the cook time or you can wait to season your stock as you use it in recipes.
Add fresh herbs and spices in the last 10 minutes.
Dried herbs and spices or spice powders can be added during the final hour.
Vegetables can be added according to their size, giving them enough time to cook.
Try turmeric or fenugreek powder for soups and straight broth, oregano, ground fennel seeds, or even a little nutmeg for stews and gravies.
Storing your stock
After your stock is cooked, it’s a good idea to cool it quickly because bacteria will multiply rapidly.
Putting the hot pot directly into the refrigerator will raise the refrigerator temperature to unsafe levels for food. Instead, take the whole pot and put it in a sink filled with cold water.
After it has been cooled, separate what you plan to use right away and put it in the refrigerator. It will keep for about a week. Use the smell test. If it smells good, it should be fine. If you’re not sure, re-boil it to kill any bacteria.
Store the rest in the freezer. If you’ve made a very large pot, it’s convenient to store the remainder in one cup portions so you can defrost them as needed.