Bone Broth
I have heard of people drinking bone broth all day as a way to lose weight, but I never could get too excited by it. I love making stocks and soups, but bone broth just seemed like a variation. What’s the big deal? However, recently my partner became ill and he could only have clear liquids so I decided to investigate the healing powers of bone broth. I now experiment with different types of bones and other ingredients, but have found this broth made with beef bones to be the most delicious and rich.
Ingredients
2-4 beef bones with marrow. My grocery store keeps them in the freezer, which is a way you can store them at home too
olive oil
1 large white onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, sliced
1 bay leaf
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper
Directions
Set the bones aside on a plate. In a large pot, heat the oil and add the onion, carrot and celery. Stir until translucent. Add the garlic and tomato paste and stir again. Add the bones and the herbs and seasonings and enough water to more than cover-go as high as you can in your pot but leave a few inches from the top. Bring to a boil and then lower to a simmer and leave the top askew. Check it every now and again to make sure it is not boiling too vigorously and yet not sitting flat. You should see a consistent simmer. Let it go for about 4 hours, the longer the better. If you let it go 6 hours that would be fine, some people simmer their bones broths for 12 hours or more. I don’t know who has this kind of time, but the longer it boils, the more the bones and marrow will break down and infuse the broth with loads of flavor and nutrients.
When the broth is done and tastes amazing, scoop out the bones and veggies and strain the broth into your storage containers. I like to leave them in the fridge until the fat rises to the top and scoop it out so when you go to drink it, it’s not so fatty. Heat when you want to drink and serve in cups.