Miracle-working — or media hype. Trend-setting — or something your grandmother did. Bone broth has been in the health and dietary spotlight for quite a few years now. As one of the least trendy people on the planet, my name is Carlotta, and I like bone broth.
Benefits of bone broth can be blown out of proportion, but don’t dump it down the drain. And definitely DON’T throw away all those beef and lamb bones!
Allow me to consolidate and interpret all the information floating around the web on bone broth — in my own, completely NON-medical terms.
- Bone broth is good for your stomach. Period.
- Bone broth includes some of the supplements we are encouraged to take as we age, like glucosamine, calcium, and lots of minerals.
- Bone broth sipped in the evening can help you sleep better.
- Bone broth is a good source of collagen, which our bodies make less of every year. We need collagen for healthy skin, bones, and hair.
- Bone broth can be used in tons of recipes, providing extra nutrition and flavour.
So, how is bone broth different than stock? Again, in my own simplified terms — bone broth cooks a lot longer than stock, has a richer taste, and provides more nutrition. Period. End of story.
I like simplicity.
That said, making bone broth is simplicity itself, but it is not a thing to rush. Quality takes time. Lots of time.
I periodically call the local butcher – one who usually does the initial “dirty deed” on the farm, so animals are less stressed – and ask if he has any extra bones. I have to pay a couple bucks, but clean, farm-raised bones are worth their weight in GOOD HEALTH.
Roasting the bones in a relatively hot oven for a full hour will add immensely to the tastiness of bone broth. Seriously, let the bones get quite dark! Then load them into a stockpot (or crockpot), cover with water, add onions and a few cloves of garlic, black peppercorns, and a splash of apple cider vinegar. Then let the bones cook on low for 3-4 days. Yes, DAYS!
My induction cooktop is the perfect place to do this kind of slow-simmer. I can leave it all night long, while I’m gone during the day, and trust that it’s okay. If you are concerned about doing that, use the crockpot. Just don’t lift the cover to check progress. The pressure cooker works, too, but the broth quality will not be on par with a LONG simmer.
Once you feel like it’s cooked long enough (the longer, the better!), carefully strain the broth into another container that is set into a sink filled with ice. You want to cool the bone broth quickly. Then pour into glass jars or freezer bags, about 2/3 full. Freeze until ready to use, seasoning with additional pepper and a little salt.
This truly is delicious on its own! Or better yet, make beef stew or soup to share the goodness of bone broth with those you love.
Beef or Lamb Bone Broth
Description
Rich, healthy, tasty broth to drink alone or use as soup base.
Ingredients
Beef and/or lamb bones
Enough water to barely cover the bones
1–2 onions, roughly chopped
4–6 cloves garlic, peeled and lightly smashed
4–6 black peppercorns
2–3 Tbsp apple cider vinegar
Instructions
Preheat oven to 400 degrees, line baking sheet(s) with aluminum foil, and spread bones out in a single layer.
Roast for one hour, turning after about 40 minutes. Bones will get dark, but shouldn’t burn.
Transfer bones to a stock pot, add apple cider vinegar, onion, garlic, and peppercorns. Cover with water. Bring to a boil. Cover the pot, lower the heat, and simmer for 3-4 days. Or use a crockpot on low. Pressure cooking for a couple hours also makes a good broth.
Strain broth into a container set into a large bowl of ice to cool quickly. Can be frozen in canning jars (fill only 2/3 to allow for expansion). Sip 4-6 ounces each day, or use as base for soup or stew.
