The story of BONE BROTH.
Where did it begin?
It seems to be the new fad, when in fact it has been around for centuries. Europeans were cooking bone broth when Hippocrates recommended it to people for gut issues. When Bone broth crossed the oceans it became a staple for Asian cuisine, it made its way to South America, The Caribbean, and North America. It is still a base used in French cooking for sauces.
Unfortunately when MSG (which is so bad for us! ) was invented, it mimicked the taste of meat. Large companies started using MSG to trick consumers into thinking they were eating meat, and adding it to bone broth. These days most bone stock you find at the store is not made from animals at all.
I have yet to find a bone broth that has good flavor and natural ingredients, so I stick to making my own.
What is Bone Broth?
Bone broth is the morrow from animal bones which are boiled in water for a long period of time, releasing nutrients, gelatin and collagen. It is often boiled with "mirepoix", an array of vegetables and seasonal herbs.
What are the benefits?
Bone Broth has so many amazing benefits.
- All natural Botox! It can help replace the collagen in your skin, giving you a youthful glow, smoothness and elasticity.
- Immune system support. The nutrients can balance the bacteria in your GI track which supports your immune system and provides support against autoimmune disease.
- Reduce inflammation and joint pain. Bone broth has GLUCOSAMINE to help joint and cartilage restoration.
- Digestive help. Collagen and gelatin can repair leaky gut and reduce food sensitivities.
- Mood and Cognition. Since Bone broth helps our digestive system, it also improves mood and clarity through the Brain/Gut connection.
- Thyroid health. The Collagen in bone broth can help support optimal thyroid function.
- Hormones. Bone Broth can help balance your hormones which leads to weight loss, healthy monthly cycles and boosted fertility.
Our Family's Bone Broth recipe:
At the grocery store or local market, look for soup bones or knuckles. We like beef bones vs. chicken because they have a higher yield of morrow and collagen. The larger the bone the better.
Sear your bones in a large pot to lock in flavor with a drizzle of olive oil.
Remove bones from pot and had your mire-pox.
(The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It's used in a ratio that's 2 parts onion to 1 part celery and carrot.)
Let your mirepoix sauté for about 15 minutes occasionally stirring. Return bones back to the pot and fill with water (almost to the top).
Add 2 tablespoons of each, fresh :
Parsley
Thyme
Rosemary
Salt and Pepper to taste
Leave on low simmer (occasional bubbling) reduce liquid by half (Let boil down). Refill with more water almost to top. Reduce by half again. Remove one bone and check to see if Morrow has cooked out. If yes it is ready to strain.
Strain in large strainer, removing vegetables.
Strain again with fine strainer or cheese cloth.
Seal in mason jar and let cool, then place in the fridge.
Entire process should take 8 hours. Jars are good for about a week. (If you know how to Can, you can store for up to 6 months.)
Use for cooking in soups or drink in the morning in place of coffee/tea.
I love making bone broth when I know my body needs a reset. Hormones, gut health, skin and hair, and thyroid support in a jar!
Enjoy! XOXO, LIV