Bone Broth is life. Well not exactly… but it really can help with various ailments or at least increase your skin’s college production, and that in itself is a big natural fist pump!
I don’t think I need to go into the amazing and extensive benefits of why Bone Broth is a must have in my fridge/freezer (but if you’re new to the Eau natural lifestyle then keep reading) if you’re one that’s been on the bone wagon for a while then skip the next paragraph and get yourself the best recipe I’ve ever used. And I’ve tried a few.
Benefits of Bone Broth
- Broth contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.
- It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
- When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese.
- Gelatin is found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer.
- When drank with meals we experience fewer digestive problems
- Increases collagen production. Wave goodbye to expensive face creams as most bone broth coverts experience a significant increase in skin clarity and firmness.
Bone Broth Recipe I use The Nourishing Traditions version as a base, which I’ve altered a little to include apple cider vinegar, turmeric and ginger
- 1.5 kg of organic grass-fed beef marrow and knuckle bones mix
- 1 kg of organic grass-fed beef neck bones
- cold filtered water
- 1/4 cup apple cider vinegar*
- 3 onions
- 3 carrots
- 3 celery sticks
- a few sprigs of fresh thyme
- a bunch of parsley (tied together)
- 1 tsp dried green peppercorns crushed
- 1 tsp of fresh grated ginger*
- 1 tsp of fresh grated turmeric*
Place marrow and knuckle bones in a large pot and cover with water. Add apple cider vinegar & let stand for one hour ( this extracts all those beneficial nutrients out of the bones). Brown neck bones by roasting at 175 degrees in Iron Pot. Pour the fat out, add water to the pan, set over a high flame and bring to boil stirring with a wooden spoon to loosen any coagulated juices. Add this to the pot. Add onions, carrots and celery. If needed add additional water to cover bones.
Bring to boil. A large amount of scum will come to the top, remove this. After you have skimmed, reduce heat and add thyme, ginger, turmeric and peppercorns.
Simmer for at least 12 and up to 72 hours depending on how rich you like it. I cook mine for 36 hours. Just before finishing add parsley and simmer for another 10 minutes.
Remove bones and parsley, strain into a large bowl or pot and let cool in refrigerator. If you’re like me (and my family) and like your broth clear remove the layer of fat that congeals on the top. I store and use this fat for cooking veggies or legumes. The broth will last for up to 3 days in the refrigerator. I store one bottle in the fridge and freeze the remainder in silicon containers.
Voila, drink up and reap the benefits.
Source: Weston Price Foundation