Nourishing Beef Bone Broth Recipe: A Functional Nutrition Powerhouse
Bone broth has gained popularity not only for its rich and comforting flavor but also for its potential health benefits, especially when viewed through the lens of functional nutrition. From supporting gut health to promoting joint function, bone broth offers a range of advantages.
Bone broth contains gelatin, which can help soothe and heal the gut lining. It may assist in managing conditions like leaky gut syndrome and digestive discomfort. The collagen and amino acids found in bone broth may contribute to joint health. These compounds can help maintain the integrity of joints and potentially reduce the risk of joint-related issues.
Now that we've highlighted the functional nutrition perks of bone broth, let's dive into a recipe to create this nourishing elixir.
When it comes to making beef stock, nothing quite compares to the homemade version. This recipe yields a rich and nutrient-packed broth that serves as the foundation for countless culinary creations.
Time: 12-72 hours
Makes: 2-3 Litres
Ingredients
About 4 pounds of beef marrow and knuckle bones, from grass fed & finished beef
1 calf's foot, cut into pieces (optional), from grass fed & finished beef
3 pounds of meaty rib or neck bones, from grass fed & finished beef
4 or more quarts of cold filtered water
1/2 cup of vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
Several sprigs of fresh thyme, tied together
1 teaspoon of dried green peppercorns, crushed
1 bunch of parsley
Method
Begin by placing the knuckle and marrow bones (and the optional calf's foot) in a large pot. Add vinegar and cover everything with water. Allow it to stand for an hour.
While the bones are soaking, take the meaty bones and roast them in the oven at 350 degrees Fahrenheit until they turn a rich brown color. Once well-browned, add them to the pot with the vegetables.
Drain the fat from the roasting pan, add cold water, and place it over high heat. Bring it to a boil while stirring with a wooden spoon to release any coagulated juices. Add this liquid to the pot. If necessary, add more water to ensure the liquid covers the bones, but leave about an inch of space below the rim of the pot, as the liquid will expand slightly during cooking.
Bring the mixture to a boil, and you'll notice a significant amount of scum rising to the surface. It's crucial to remove this scum with a spoon.
After skimming, reduce the heat and add the tied thyme and crushed peppercorns. Allow the stock to simmer for at least 12 hours and up to 72 hours for maximum flavor and nutrient extraction.
Just before finishing, add the bunch of parsley and simmer for an additional 10 minutes.
You'll be left with a pot of brownish liquid that may not look very appealing, but fear not. After straining, you'll have a clear, delicious, and nutritious broth that can serve as the base for various recipes.
Use tongs or a slotted spoon to remove the bones, then strain the stock into a large bowl. Let it cool in the refrigerator, and once it's chilled, remove any congealed fat that rises to the top.
Transfer the stock to smaller containers and store it in the freezer for 4-6 months or in the fridge for up to 4 days. This homemade beef stock will add depth of flavor and nutrients to your culinary creations, making it a valuable addition to your functional nutrition arsenal. Enjoy the benefits of this nourishing elixir in your cooking endeavours or simply enjoy a comforting cup on its own.