bone broth

Bone Broth; the Ultimate Health Tonic in Winter

Bone broth was one of the biggest food trends last year. Anyone who has visited New York recently will have noticed that there are a lot of shops where you can buy warm broth drawn from bones, cartilage, marrow and meat.

bone broth

hot broths like coffee from Starbucks

Marco Canora more or less fueled the trend by opening Brodo in the East-Village; a to go window, serving different types of broth in various coffee cup formats (like Starbucks). One can add extra super food shots like ginger, chili oil, shiitake mushroom tea, freshly grated turmeric, fermented beet juice etcetera. Don’t miss it the next time you go and if not just make your own one (see recipe below).

bone broth

nourish yourself with hot broths in winter

In this time of the year you do yourself health (and beauty) wise a huge favor nourishing yourself with hot broths. Bouillons pulled from bones, cartilage, marrow or fish bones, seaweed, dried mushrooms and vegetables are nutritional powerhouses. Especially the inside of the bone counts; it is extraordinarily rich in minerals. It also provides amino acids, which strengthens your immune system; gelatin, which is good for your digestion and healing the gut; collagen will give a boost to your hair and your skin and last but not least it is a powerful ‘medicine’ in combating colds and flu.

healing powers

In the Jewish culture, chicken soup has an almost mythical status as the so-called Jewish penicillin. Also the Greek-Roman physician Galen praised the healing powers of drinking broth and in Asia bouillon has been prescribed for hundreds of years traditionally complemented with medicinal herbs and roots.

recipe bone broth

You can make a nice pot of beef broth from one kilo of bones with some meat on it.

Add three liters of water en 100 ml of vinegar (this helps to pull the minerals from the bones). Bone broths are typically simmered for a very long period of time (ideally 12 to 24 hours) on a very low heat. At the end of cooking, the bones should almost crumble between your fingers.

We added carrots, onions, leek, celery, salt, pepper and bay leaves, which gives it a wonderful flavor. When the broth is ready take the bones out, you can cut the meat in little pieces and put in back in the broth. Enjoy!

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