03 September 2015

Bone Broth Recipe

Bone broth is very rich in nutrients (collagen and minerals). All traditional societies, where dairy products were not consumed, prepared bone broth:

  • Japan: miso soup (prepared from fish bones)
  • Korea: beef bones
  • North America: caribou

Here is how I prepare bone broth.


Big plate (left)
  • 4 chunks of pork bone
  • 2 slices of pork belly
  • half purple onion
  • a few cloves of garlic
  • 1 carrot
  • 1 parsnip
  • a piece of purple cabbage
  • 2 small tomatoes
  • half red bell pepper
  • chili
  • basil leaves

Small plate (right)
  • French beans
  • Holland peas
  • green onion

Not on the picture
  • salt 
  • pepper
  • 2 tablespoon of vinegar

Ceramic slow cooker with the ingredients from the plate on the left.

I boil the ingredients from the big plate, first on high heat for about 2 hours, then on slow heat for an additional 8-10 hours.

At the end, I add the greens (small plate) at the end and boil then for 10-20 minutes.

When the broth is ready, I separate the broth from the bones and vegetables. I keep them separate in the fridge and use as needed for everyday cooking.

Instead of water, I use broth when cooking vegetables or sauces for better flavour.

Vinegar is necessary to enhance the extraction of minerals from the bones. You can use lime or lemon juice instead of vinegar.

For more information, here is an article about joint health: Your Tendons on Cake.

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