RECIPES
BONE BROTH WITH VEGETABLES
Paleo, Gluten Free, Healthy Eating, Organic
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
My childhood village doctor would always try and encourage us to make a traditional bone broth once a week.
Dr Pollinger would go to the butcher and get some bones for the dog... and some for the soup!
Broth (or stock), made from the bones of healthy animals, has been consumed as a source of nourishment for humankind throughout the ages. It is known as traditional, nourishing remedy across cultures. Stock is also a staple in professional and gourmet cuisine, due to its unsurpassed flavor and rich body.
Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content.
Sooooo, the only downside of making this inexpensive, highly nourishing soup is the cooking/simmering time. We are talking at 24 hours-plus...
I know it's so 70's but I finally invested in a shinny new pressure cooker and it reduces the cooking time to tiny three hours with the meat falling off the bone. (Also great for reducing your energy bill to one third of what you would normally use.)
INGREDIENTS
1/2 kg of bones (bone marrow, bones with meat)
2 small carrots
1 onion
3 bayleafs
1/2 l of water (if cooking in a pressure cooker - top up your pot throughout the day if using a regular pot)
METHOD
Wash your bones under running water and chop up vegetables.
Bring water to boil, add bones, vegetables and simmer until done.
A rough indication for cooking times are:
Beef broth - up to 48 hours
Poultry broth - up to 24 hours
Fish broth - up to 8 hours
Remove impurities that float on the surface of the soup (froth) during the first hours of cooking.
Strain when finished and use fresh for any soup or store in fridge for up to five days. You can also freeze for later use.
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