Vegan followers please ignore this post. We’ll catch ya in a few days. 😉
So there are some things that I know are really good for me, but there’s just no way I am ever going to make them myself. Bone broth is one of them.
First of all, I don’t eat very much meat. Second of all, this broth takes 12-24 hours to make. And last, but certainly not least, picking up a bag of mixed beef bones from the butcher isn’t really on my list of errands. So what’s the deal?
For starters, I’m going to take the superficial road and talk about the fact that it’s loaded with collagen. This means wrinkle and cellulite reduction. I’ll drink to that.
Then by cooking the bones for a long time, it breaks down the collagen into a more digestible form known as gelatin. It’s this gelatin that contains amino acids like glutamine that promotes healthy digestion and antioxidants to detox your liver. And for those with gut issues (hello), bone broth is great for restoring the gut lining, aiding with food sensitivities and boosting metabolism.
So back to my original point, bone broth is an amazing health source, however the likelihood that I will make it myself is slim to never. Luckily, there are companies like Brodo and Kettle and Fire, who make 100% organic bone broth that can be delivered right to you. And if you live in NYC, stop by the Brodo take out window then take a nice stroll around the East Village with a fresh hot cup.
For those of you who are all about making your own bone broth from scratch, more power to you. Here’s a recipe. 🙂
- 3 to 4 lbs of mixed beef bones (short ribs, oxtails, knuckles, and neck bones)
- 1 tablespoon olive oil
- 2 medium carrots
- 3 celery stalks
- 2 medium yellow onions
- 2 tablespoons cider vinegar
- 1 bay leaf
- Heat the oven to 400 degrees.
- Place the bones in a single layer on a baking tray and drizzle with olive oil
- Roast the bones in the oven for a total of 1 hour (30 minutes each side)
- Chop the vegetables into chunks while you wait for the bones to roast
- Combine all the ingredients into a large stockpot. Cover with water so all the ingredients are immersed.
- Cover the broth and put on low heat. Let the bone broth simmer for 12-24 hours.
- Strain the broth to separate the bones & vegetables.
- Skim off the fat and store into mason jars or any other container. Refrigerate the bone broth.
- Reheat the bone broth in a saucepan.
- Drink straight or use it as a base.
Shop the Post