For the cooks: Bone broth recipe
30 Jun 2015
Bone broth. It sounds like something you’d find simmering away in a witches cauldron, right? Well, it’s actually the new darling of the health world and one of the best antidotes to winter around. Rich in calcium, magnesium, phosphorus and plenty of other trace minerals, it can shore up your immune system, making you near impervious to all those mid-year bugs (the ones you feel like you’ve been fighting off for three months already). Not only that, but it can enhance your digestion (good news for those who regularly seek out a food baby!) and nourish your joints, skin and bones – helping you look and feel like a million dollars. See why we’re enamored with the stuff? How does a murky brown brew achieve so much? It pulls out all those precious minerals by boiling down bones to dissolve the marrow, creating a rich, surprisingly delicious broth. You can sip it on it’s own or use to make stews, soups, sauces – the options are endless. With the help of Shan over at My Food Religion, we’ve created a bone broth recipe to help get you addicted to the elixir with almost no effort at all. Ingredients
- 1kg of bones from grain or grass fed animals (these can be bought from your local butcher or collected and frozen from chickens, steaks, roast lamb, etc)
- 2 L water
- 2 tbsp apple cider vinegar
- 3 cloves garlic, chopped
- 3 bay leaves
- Chunk of ginger, chopped
- Any old veggies left in the crisper too long – carrots, onions, celery, etc.
- Salt & pepper to taste
- Throw everything into a slow cooker or a large stock pot, bring it to the boil and let it simmer! The longer you leave it, the more nutrients will end up in your broth.
- After at least 6 hours, but up to 48 (topping it up with water occasionally), strain the broth through a sieve.
- Drink straight away, use it within 3 days or freeze it for future use.