🍲Easy Bone Broth Recipe

Hello friends,

🌸 The seasonal allergies have returned, and these days I’m in the kitchen trying to concoct some magic to shoo them away.

I’ve often been asked for my bone broth recipe, which has helped me immensely to keep my body warm and my constitution strong. I wasn’t always like this, though. I grew up with a compromised immune system thanks to heavy antibiotics administration for something as simple as a cold.

Bone broth is an ancient superfood, both economical and nutrition-packed. In traditional cultures, bone broth is a true health tonic. It has to be simmered for hours over a low flame to optimize the extraction of amino acids that strengthen our core. The glutamates released during the cooking process contain elements found in breast milk. Imagine, such luxury is readily available in your kitchen! 🍲

From the TCM (Traditional Chinese Medicine) lens, the food we eat is directed towards specific organs through different channels because our body recognizes where it is required. And something so nutrition-dense will surely get the sick up and running in no time!

A great marker of vitality in human beings is their bone structure and density. This makes the cow the best source, and beef broth, the elixir of vitality that improves the overall health of the human body. 🐄

As I don’t consume beef for personal reasons, I’ll be using grass-fed highland lamb/goat for the recipe. 🐑

Lamb and goats give you a high gelatinous broth, which is great for the digestive system.

What You Need:

- 2 Kg of a combination of Thighbones, Knucklebones, and Marrow Bones for the broth. Oxtail is optional, for added flavor.

- Salt

- Water

- Cinnamon

- Ginger

- Turmeric Root

- A few Garlic Cloves

- Black Peppercorns

- Fennel Seeds

- A few Cardamom Pods

- Bay Leaves

- Onion

How to:

1. Wash the bones with water properly. Then transfer them to a stainless steel container (or a clay pot). Fill up the vessel with cold water almost up to the top, leaving a room of a few inches to the rim.

2. Bring it to a boil and then pull down the heat to the lowest.

3. Let the contents simmer. Small bubbles should be forming at this point.

4. Add the remaining ingredients.

 📌 Note: You can choose the quantity of the remaining ingredients according to how spicy and aromatic you want the broth.

5. Keep a check on the pot. Every time the water level reaches about 2 inches above the bones, add more water. Continue this process, and simmer for 12 hours.

6. Remove from heat and let it cool down.

7. Separate the bones, and strain the broth, discarding other ingredients.

8. You will notice a layer of fat gathered at the top of the broth. While storing, this fat can be used to increase shelf life. Oxygen spoils the broth faster.

The broth can be stored for a week in the refrigerator. ❄️

And that’s it!

This is the easiest recipe for broth. Regions across the world have their versions that are a part of their daily diet and not viewed as “sick food” or “health food,” but rather a delicacy.

I’ll be sharing some of my favorites in the upcoming newsletters.

If you try this out, please send your feedback!

Love,

Zitni Zun 💕

Disclaimer: The featured picture is for representation purposes. The original rights are reserved to the owner.