• Cailtin McSweeney-Steffes

Bone Broth

Updated: Mar 31

What Is Bone Broth?


Bone broth is essentially a stock, though there are some suttle differences. Different types of bones can be used including pork, chicken, beef or fish. Include knuckles and pig or chicken feet as well, creating a more viscous broth. Make sure the bones have not been stripped clean and have some actual meat on them. All of this adds to the flavor and mouth feel of the bone broth as well as the minerals and nutrion. Bone broth can be enjoyed on its own or as a base to create other culinary delights. One of our favorite ways to use it, is as a base for Ramen or Pho.


Why Bone Broth?


Bone broth has gathered a lot of attention because of its health benifits. It's highly nutritious and supports the body and many of its funtions including helping to protect your joints, as well as fight osteoarthritis. Bone broth can help reduce inflammation and promote gut health, as well as aid sleep and support healthy weight. The nutrition in the bone broth is in a form that is easy for the body to absorb and utilize. They are still continuing to do studies on all of the nutritional and health benifits.


So far studies have shown that bone broth contains important nutriants and minerals including:

Calcium

Magnesium

Phosphorous

Potassium

Zinc

Magnanese

Iron

Vitamins A and K2

Amino Acids

Selenium

Boron

Omega 3 and 6 fatty acids

Collagen

Gelitan

Protien

Glucosamine

Chondroition


Basic Bone Broth Recipe:

-4-5 pounds of bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones.

-2 medium carrots unpeeled

-1 medium onion quartered

-1 garlic head halved

-2 celery stalks


Optional:

-1-2 Pigs Feet or 1 pound of Chicken Feet

-2 bay leaves

-2 Tablespoons black peppercorns

-1/4 Cup Apples Cider Vinegar (helps to draw out more the the nutrients and minerals from the bones)

Pre-heat your oven to 450 degrees and roast the carrots, onions, garlic and celery.

Add the bones to a large pot and cover with water, bring to a boil and let the bones boil for 10 minutes skimming film and fat from the top.

After 10 minutes remove the bones from the heat drain and rinse the bones. Wash the pot and return to the stove, add the bones and all of the roasted vegetables as well as any of the suggested options or any other herbs or spices. Add 12 cups of water or enough to cover the bones and bring to a slow simmer.

Simmer for 4-8 hours depending on what types of bones you are using. If using a slow cooker 12-24 hours. You do not want the liquid to greatly reduce so if it is reducing quickly turn down the heat and you can always add a little water.

Skim foam from the top and as it cooks and strain through a strainer with a coffee filter or cheese cloth when done. Then enjoy.


Play With It


You can use bone broth as a base for soups, stews, Pho, or Ramen, change the flavor by adding sauces, herbs and spices. Bone broth can also simply be a drink. What will you add to yours?


One of my family's favorite is Pork Pho, here is our recipe.


Pork Pho:


-5-6.25 Pounds of pork bones, (a mix of nuckles, bones, rib ends, with meat and marrow)

-1 Boston Butt/Shoulder Roast

-2 Onions halved

-4 Inches Ginger halved

-1 1/2 Gallons Water

-1 Cinnimon Stick

-1 Tablespoon Corriander Seeds

-1 Tablespoon Fennel Seeds

-5 Star Anise

-1 Black Cardamon Pod

-6 Whole Cloves

-1 Tablespoon Salt

-1/2 Cup Fish Sauce

-1/2 Chunk of Palm Sugar

-1 Package Rice Noodles


Garnish Options:

Jalapenos sliced

Scallions

Bean Sprouts

Lime Wedges

Hoisin

Cilantro

Sriracha


Pre-heat your oven to 450 degrees and roast the onions, and ginger until they start to develop a nice brown color.


Add the bones to a large pot and cover with water, bring to a boil and let the bones boil for 10 minutes skimming film and fat from the top.

After 10 minutes remove the bones from the heat drain and rinse the bones.


Wash the pot and return to the stove.


Add the bones and all of the roasted vegetables as well as the spices, fish sauce, sugar and pork roast. Add 1 1/2 gallons of water or enough to cover the bones and meat and bring to a slow simmer.

Simmer for 4-8 hours, you do not want the liquid to greatly reduce so if it is reducing quickly turn down the heat and you can always add a little water. You just want it to be a slow bubble.

Skim foam and some fat from the top as it cooks.


Once the broth is done remove meat from the broth and set aside to rest. Strain broth through a strainer with a coffee filter or cheese cloth.


Cook rice noodles per package instructions.


We build our own bowls, each gets rice noodles, hot broth and meat and then everyone adds what garnishes they prefer.


With a family of 5 its a great way to make sure everyone is happy with dinner and they can make it taste the way they enjoy.




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