As I said in a recent post, Paul Jaminet finally convinced me to regularly consume bone broth during his presentation at PaleoFX. After years of reading it or hearing it from Weston A. Price, Sally Fallon, and my mentors at school, I never made it a reality, but somehow, Paul was finally the straw that broke this camel’s back.
Why do I want to eat bone broth? Firstly, because it tastes good. Whenever I make it, I think, ‘I was born to eat this’ because it so thoroughly satiates my soul (forgive the drama here). You can make any savory dish taste better with it, but most of all it is super nutrient dense. It’s a great way to get absorbable calcium, magnesium, phosphorous, and all the other minerals that are in bones. It’s also chock full of gelatin, or the leftovers from collagen (which is found in hair, nails, bones, tendons, corneas, cartilage, gut, skin, etc).
Bone broth, that slippery, sometimes gooey nectar of animal life, has been used for who knows how long to heal what ails you. Colds, aching joints, leaky gut, and diabetes are among the things it has been found useful in treating, according to Sally Fallon, the mother hen of the Weston A. Price foundation.
There are many variations in making bone broth:
- using just bones
- using bones, meat, and veggies
- using vinegar or not
- using beef, pork, chicken or any other animal parts (including heads, feet, bones, skin)
- cooking for anywhere from 3 to 48 hours and then straining any impurities
But I like to keep things simple. So…
1. I took a soup bone from my grass-fed quarter-cow stash in my freezer, which had a small bone and lots of meat on it.
2. I put it in a pot, covered it with about a quart and a half of water, threw some salt and a couple tablespoons of balsamic vinegar in there because the vinegar purportedly (and arguably) strips more of the nutrients from the bones.
3. I brought it all to a boil and then let it simmer for about 8 hours.Then I took out the deliciously tender meat and the bone (the marrow wasn’t all quite dissolved, so I treated myself to a mouthful – yum) and strained the light brown broth into a glass bowl.
I only made a quart and a half, so I knew I could use it all before it went bad. I just put it in the fridge. Small batches are good for me because I know that if something goes into the freezer it’ll be forgotten (unless it’s coconut milk ice cream). And I had plans for that bowl of goodness for breakfast.
- I simply took out the bowl of broth, ladled about 2 cups of the broth into a pan with some raw, housemade pork sausage.
- Then as it started heating up on medium high heat, I chopped up some celery, cabbage and peppers and threw them in the mix.
- I cracked an egg into the pot and added some sea salt and dulse powder (it’s algae and it comes in a salt shaker at health food stores – a great way to add more iodine and minerals to your diet).
- Then I ate it :)
There are so many ways you can vary this recipe. You could use any kind of meat in there you want or you could put no meat in at all. This morning I used leftover beef instead of sausage and changed up the veggies. You could make chicken or pork or fish stock instead. You can make it out of knuckle bones, chicken feet, and other odd bits. Definitely check out Sally Fallon’s Nourishing Traditions cookbook for proper broth making techniques for all species. Also, I just bought the book Odd Bits so I can do other things with these undervalued animal parts. You could make lots of broth at one time and freeze it for later in ice cube trays or quart-sized mason jars. Make sure the jars aren’t overly full and that the broth isn’t war at all, though, or the jar will break.
You can also just drink the broth instead of water at your meals. It’s very soothing and delicious as an evening snack, like warm milk. Try it out and see how it goes. Anyone else have any tips to share?