Traditional bone broth
By Amanda Scali
Looking after ourselves during the winter months is vital for our overall health, especially this year.
There is something quite cathartic about making a bone broth, and they have many benefits and healing powers.
Some of the health benefits are:
It is highly nutritious.
It may protect the joints.
It may help fight osteoarthritis.
It may help reduce inflammation and heal the gut.
It may aid sleep.
It may support weight loss.
This recipe is simple, but you do need a bit of time to work through the process.
What you’ll need:
1 KG mixed beef bones, short ribs, oxtails, knuckles, and neck bones
12 cups of filtered water plus more as needed to cover.
2 tablespoons apple cider vinegar
1 large carrot
1 large yellow onion
Preheat the oven to 200degrees and rinse the bones. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden brown, about 30 minutes.
Cover the bones with water and the vinegar and rest for 30 minutes.
Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.
Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat.
Skim the broth for the first hour. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours.
Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown, and the bones are falling apart at the joints.
Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it.
Discard the spent bits of bone and vegetables.
Cool the bone broth and store.