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Bone broth has countless health benefits. It boosts collagen (which is great for keeping the skin looking young), supports your gut health, helps maintain the immune system, improves joint pain, and promotes restful sleep. With all these advantages, it’s no wonder that bone broth has been a staple in traditional cooking for centuries. If you haven’t already added it to your diet, now is the perfect time to start!
One of the key reasons bone broth is so beneficial is its rich concentration of collagen and amino acids. Collagen is essential for skin elasticity, joint health, and overall structural support in the body. As the bones and connective tissues break down during the slow cooking process, they release gelatin, which helps to support a healthy digestive tract. This is why bone broth is often recommended for individuals with gut health issues, such as leaky gut syndrome or inflammatory bowel disease.
In addition to collagen, bone broth is packed with minerals like calcium, magnesium, and phosphorus, all of which play a crucial role in maintaining strong bones and teeth. The amino acids found in bone broth, such as glycine and proline, contribute to muscle repair, immune function, and can even be good for our cognitive health.
The Secret to a Rich and Flavorful Bone Broth
The key to making a deeply nourishing and collagen-rich bone broth is selecting the right ingredients. For this recipe, I use bone marrow, which is packed with nutrients and contributes a rich, creamy flavor. To maximize the collagen content, I also add beef trotters, which help give the broth a thick, gelatinous texture once cooled. If beef trotters aren’t available, you can substitute with chicken feet or pig trotters, both of which are excellent alternatives for boosting gelatin content.
Another secret to unlocking incredible flavor is roasting the bones before simmering them. This caramelizes the natural sugars in the bones and adds depth to the broth’s taste. A slow and gentle simmering process for 12–24 hours ensures that all the beneficial nutrients are extracted, creating a broth that’s both delicious and nourishing.
How to Make Bone Broth
The process of making bone broth is simple but requires some patience. First, boiling the bones for a few minutes and discarding the water helps remove impurities, resulting in a clearer broth. Next, roasting the bones along with aromatic vegetables like onion, garlic, and ginger enhances the broth’s complexity and depth. Once the bones are roasted, they are transferred to a large pot and combined with fresh water, carrots, celery, and additional aromatics such as lemongrass, thyme, leek, and lemon juice. The broth is then left to simmer on low heat for a long time, and this is where the magic happens.
The Perfect Simmer
Simmering the broth at a low temperature is crucial. A gentle simmer allows for a slow extraction of nutrients and a beautifully clear, flavorful result. In the beginning of the process, it’s important to skim off any foam or impurities that rise to the top. The cooking time can range from 12 to 24 hours. The longer it simmers, the more concentrated and gelatinous it becomes. If left overnight, the broth transforms into a rich elixir that’s not only packed with flavor but also deeply nourishing.
Storing and Using Bone Broth
Once the simmering process is complete, the broth is strained and allowed to cool. As it chills in the refrigerator, a layer of fat forms on the surface. This fat can be removed and used for frying or left in for added richness. The remaining broth, when properly cooled, will have a jelly-like consistency due to its high gelatin content; a sign of a well-made bone broth.
Bone broth can be stored in the fridge or freezer. To make reheating easier, consider freezing it in portion-sized containers or ice cube trays.
How to Enjoy Bone Broth
Bone broth is incredibly versatile and can be enjoyed in various ways. You can sip it as a warm and comforting drink, especially during colder months, or use it as a base for soups, stews, and sauces. It’s an excellent way to add depth to rice, risotto, or even mashed potatoes. If drinking it as it is, remember to season your broth with salt for an enhanced flavor. If you want a bit of freshness and even more flavor, add chopped spring onions or a squeeze of lemon.
A Simple and Timeless Tradition
Bone broth has been used for generations in cultures around the world as a remedy for colds, digestive issues, and overall vitality. This time-honored tradition is more than just a food trend; it’s a practice rooted in nourishing the body from the inside out. Whether you’re looking for a comforting drink, a base for your favorite recipes, or a natural way to support your health, bone broth is a simple yet powerful addition to your kitchen. So, the next time you’re in need of something wholesome and nourishing, give homemade bone broth a try. Your body will thank you for it!
Bone broth has countless health benefits. It boosts collagen (which is great for keeping the skin looking young), supports your gut health, helps maintain the immune system, improves joint pain, and supports a healthy sleep. Do I need to continue or are you ready to give it a try? If so, here’s a super easy and delicious recipe!
Total Time:12-24 hours
Yield:8–10 portions 1x
Ingredients
Scale
2.5–3 kg (5 ½–6 ½ lbs) beef bones (I use bone marrow)
500 g (1 lb) beef trotters
1 onion, cut into quarters
2 bulbs garlic, cut in half
30 g (1 oz) fresh ginger
A drizzle of olive oil
2 carrots
2 celery stalks
1 lemongrass stalk
1 leek (white part only)
2 lemons
A handful of fresh thyme
1 ½ tsp salt
Spring onion, finely chopped (optional)
Instructions
Boil the beef bones and trotters in a large pot for 5–10 minutes to remove impurities. Skim off the scum that forms on top of the water. Pour off the water and transfer the bones and trotters to a roasting pan.
Add the onion, garlic, and smashed ginger to the pan. Drizzle everything with olive oil and roast in the oven at 220°C (430°F) for 30–40 minutes until the bones develop some color.
Cut the carrots and celery into large chunks. Smash the lemongrass with the side of a knife and cut it in half. Split the leek lengthwise, wash thoroughly, and cut into large chunks. Squeeze the lemons for their juice.
Bring fresh water to a boil in a large pot. Add the roasted bones, vegetables, lemon juice, and thyme. Season with salt.
Pour off the fat from the roasting pan and reserve it for future cooking if desired. Deglaze the pan by adding water and scraping up the browned bits with a wooden spoon. Add this liquid to the pot.
Let the broth come to a gentle simmer and cook on very low heat for 12–24 hours.
Strain the broth through a fine-mesh sieve. Allow it to cool to room temperature, then refrigerate until it sets and becomes jelly-like.
Once set, remove the white layer of fat on top and reserve it for frying if desired.
When ready to serve, heat the broth in a pot and season with additional salt to taste. Serve with spring onions, if using, and enjoy!
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