Bone broth is the trendiest food on the block at the moment, and we wondered; what makes it so special?
Bone broth differs from stock and soup in that it is cooked for much longer (often more than 24 hours according to bonappetit.com). This long simmering time releases more vitamins, gelatin and collagen. According to meghanwalker.com, bone broth can benefit you in the following ways:
Bone broth increases your digestive health, it’s good for your hair, nails and skin, promotes strong bones, healthy joints and it boosts your immune system.
To keep away the winter chill, see our recipe for homemade bone broth below.
1 kilogram beef marrow bones (or a combination of marrow, knuckles and meat bones)
1 glug olive oil
1 dash salt and milled pepper
1 onion, quartered
4 carrots, peeled and roughly chopped
4 sticks celery
2 tbsp apple cider vinegar
2 tbsp tomato paste
2 bay leaves
4 sprigs thyme
1 handful chopped parsley, for serving
Preheat oven to 180°C.
Place bones on a roasting tray, drizzle with oil and seasoning and roast for 30 – 40 minutes or until golden brown. (top tip: Scrape any left over bits off of the roasting tray and use them in your broth for an added depth of flavour.)
Heat olive oil in a pot and fry onions and carrots until brown. Add celery and fry for another minute.
Add vinegar and tomato paste and fry for a minute.
Add roasted bones, bay leaves and thyme and cover with water.
Allow to simmer for at least 3 hours and up to 6 hours, skimming surface of any impurities.
Strain liquid through a muslin cloth or sieve, reserving the bones. Taste and adjust seasoning if needed.Serve with chopped parsley and reserved bones.
Source: Pick ‘n Pay