Possibly the healthiest soup you've ever had.
Here's why, and how to make it.
Bone broth is essentially a beef broth, but a super-healthy beef broth. What makes it so special? It's the fact it's derived from boney-and-full-of-marrow grass-fed beef bones. This marrow is released from the inside of the bones over a 4-6 hour cooking period.
At Silver and Gold Magazine, we believe in good cooking and good eating. We focus on healthy recipes that are easy to make and inexpensive to afford. Healthy cooking means healthier bodies and minds, and bone broth is at the top of our list!
While some people search for the next best and most recommended supplement, others are already enjoying bone broth!
A lengthy, slow simmer of these high-quality beef bones releases collagen and gelatin into the light-tasting broth. These proteins are vital for healthy bones and gut lining, reducing inflammation, boosting immunity, improving digestion, and promoting beautiful skin. All of this in a broth? Yessiree! And here's how to make it:
It's extremely important to start with the highest-quality bones. Which ones are those? They are the ones sold at health-food stores and sometimes through farmer's markets, from grass-fed beef.
Why is grass-fed beef better? It's leaner and lower in calories than grain-fed beef, and it's higher in nutrients than the grain-fed kind. It may cost you a few more dimes, but it's so worth it in the long run. It's your long-term health we're focusing on after all.
Bone broth is quite mild in flavour and very satisfying. It is excellent when enjoyed for breakfast, first thing in the morning, on an empty stomach. It can also be drunk as a cup that would replace a mid-afternoon tea or coffee.
• About 8 beef marrow bones (preferably from organically-raised, free-range beef)
• 3 ribs celery, roughly chopped
• 3 large carrots, roughly chopped
• 4 medium yellow onions, with skin and all, chopped in half
• 1 large bunch of Italian parsley
• 1 large bunch of cilantro
• 1 large chunk (about 1" square) of fresh ginger
• 3 or 4 ears of garlic
• 2 tablespoons apple cider vinegar
How to make it:
Place marrow bones in a large stockpot and add 4 litres of cold water. Add all ingredients listed above and bring to a high boil.
Once the pot is boiling, turn down the temperature so it begins to simmer.
Within 15-20 minutes of boil, you’ll begin to notice some brown stuff floating to the surface – remove these using a fine mesh strainer or skimming with a spoon, and place those on a napkin or paper towel, then discard in the green bin. The brown 'stuff' is not dirt, it's coming from the tiny bits of beef still attached to the bones and it's not bad, it'll just make your final broth cloudy so it's best to remove it if you'd prefer a clearer broth.
Allow to simmer uncovered for 6 hours on low, then cover and simmer very slowly for an additional 2 hours, for optimal extraction of nutrients. This is why we also add apple cider vinegar, as it helps to loosen the collagen and gelatin from the marrow to provide the most ultimate, healthy broth.
After the recommended time, use a slotted spoon to scoop out solids out of the broth; then use a spatula to squeeze out as much liquid goodness from the cooked vegetables.
Note: Allow vegetables to cool before placing them in the green bin pale!
Once cooled, transfer the whole pot with the lid on top into the refrigerator overnight. This will help bring the fat to the top so you can later scoop it out.