Saturday, July 14, 2012

Bone Broth

Most cultures tried to get more calcium in their diet to help with making bones strong. Today, everyone turns to milk, but milk allergies have been on the rise and my husband is lactose intolerant. In societies where dairy is not consumed, they would make and drink bone broth. Here is my recipe that reminds me of V-8 juice that I loved to drink in the fourth grade.

Beef bones (neck, knuckle, etc)
Garlic, minced
3 Carrots
2 Celery stalks
1 can of stewed tomatoes
2 Bay leaves
Salt and Pepper to taste

In a large pot put in bones and water (water should cover bones) and simmer on the stove for 4-5 hours, skim often (this stuff tastes bad). After it has boiled add in remaining ingredients and boil for 1 hour.

Remove from heat and strain all solids from liquid. Toss or keep solids.

Put liquid in bowl, cover and put in refrigerator.

When mixture has cooled skim fat off the top (these should be solid and easy to take off).

The broth should be fairly gelatinous. Mix the broth to even out texture and drink 1 cup per day. Very yummy with little effort and oh so good for you.

This recipe is approved by my 20 month old toddler who drank a whole cup in two minutes.

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