Bone Broth
Bone broth is one of the tastiest things I’ve ever made. It took me 24 hours to boil this broth, but it was so worth it.
It’s full of flavour. It is also warm and hearty and comes with a wide array of health benefits. In my previous post, I wrote a little bit about the impacts of eating bone marrow.
After much research, I’ve concluded that it’s good for your skin, hair, nails, gut, sleeping patterns, and bones. It’s particularly beneficial for those suffering from arthritis and auto-immune disorders.
I plan on using the broth in a Thai dish because I’ve made mine quite spicy. You can drink it plain but I figured that if I’m going to boil something for a day I am going to make something quite exceptional with it.
Did you know: Bone broth dates back to prehistoric times. According to healthline.com, you can use practically any part of an animal or fish to make a broth. The addition of vinegar to your broth draws out the nutrients and the longer you simmer your broth, the more nutritious and flavourful it will become.
Ingredients
3 garlic, smashed with the back of a knife
fresh thyme
2-3 large chilies (omit if you don’t want a strong broth)
6 carrots
1/2 bunch celery chopped
2 large onions, sliced
15-20 marrow bones (1.5-2kg’s)
cracks of black pepper and 1 tsp salt
1 large cinnamon stick
1 star aniseed
2 black peppercorns
4-6 bay leaves (optional)
Method
In a very large pot, bring to boil all of the above making sure you immerse all the bones in water.
Reduce the pot to a simmer.
Simmer for 12-24 hours and make sure all the bones are covered with water.
You will notice the oil settle on the top.
Let the broth cool and store in an airtight container for up to 6 months in the freezer or for 5 days in the fridge.
