How to make Bone Broth Broth? Thats a good question, but first, what is bone broth? You may be surprised to hear it is not a recent thing. Bone Broth has a long history. It was a way our ancestors made use of every part of an animal. Bones and marrow, that you can’t directly eat are boiled and then simmered over a duration of time. This slow cooking causes the bones to release a number of healing compounds that have the power to transform your health!
All bone broths, be it beef, chicken, fish, lamb (and others), are staples in the traditional diets of every culture and the basis of all fine cuisine. This is no accident, Bone Broths are nutrient-dense, easy to digest, rich in flavor and they boost healing.
Ingredients
- 250g Beef Oxtail
- 100 grams of Mushrooms (White Cup/ Button/ Chestnut/ Portobellini/ Shiitake or Oyster)
- 2 Parsnips
- 2 Carrots
- 125g Kale
- Mixed Herbs
- 1 Onion
Instructions:
1) Take Oxtail out of packaging and use scissors to remove any excess fat from the Oxtail
2) Add Oxtail to frying pan and fry on a low heat to brown off
3) Whilst the Oxtail is frying, prepare the vegetables: slice the Mushrooms, Parsnips, Carrots etc.
4) Add around 1 litre of water to the Slow Cooker or Crockpot and place on low heat
5) Once browned off add the Oxtail to the Slow Cooker or Crockpot and add the sliced vegetables.
6) Place the lid on the Slow Cooker or Crockpot
7) Let the Oxtail cook slowly, and leave for 6-9 hours on low heat (the longer the better, the lower the heat the better
8) Without removing the lid too frequently throughtout the cooking time, ensure that the oxtail is cooked (should be wiltering off the bone).
9) Dish up; place the meat and bones in bowl for consumption (can also eat the bone marrow) and place all the liquid in a mug for immediate consumption (this is the broth!) or in storage Mason Jar/Flask.
For pictures & more follow the link below: Bone Broth Beef Recipe: Slow Cooked Oxtail and Vegetables
bon appetit
No comments:
Post a Comment