It is important to have a broth on hand in your kitchen. Chicken, Beef, vegetable etc. My favorite is bone broth. A good bone broth tastes amazing on its own and is a lovely drink especially in winter.
It also gives soups, sauces and casseroles a superb flavor.
Bones are really easy to make. I recommend making them in batches and store them for use throughout the week.
Below is my own recipe for bone broth.
Personally I use a slow cooker to make my broth. If you don’t already own a slow cooker I would highly recommend buying one. They are inexpensive and a perfect tool for people who are lazy like me.
However, do not worry you can also prepare broth on stovetop, just be sure to keep an eye on water levels.
If you can try to use bones sourced from organically fed cows. If you get your meat from your local butcher, many throw in a bone or two with a large order or sell them pretty cheap by kilo.
The best times to get bones in Egypt is during Eid where many cows are fed organically at local farmers for families before Eid.
The best tasting bone broth is from the tail, the femur shaft is also an excellent option as the bone marrow gives it a slightly sweeter and fuller flavor.
You can use this method with chicken bone for a chicken broth. I personally think the beef bone broth has a superior flavor.
Benefits of bone broth
Bone broth is naturally very high in collagen.
Collagen is great for hair nails and skin. Collagen in creams or topical applications cannot be absorbed by the skin as its molecule is too big.
The only way to get your collagen is orally. This can be done with pills, collagen powder or the more organic way of consuming bone broth.
Collagen keeps your skin plump, hair strong and shiny and nails strong.
Bone broth is also very high in Vitamin A and glycine and proline proteins.
Glycine is converted to neurotransmitter serine which is great for promoting mental alertness, improving memory, boosting mood and reducing stress.
Proline has a role in reversing atherosclerotic deposits in the blood vessels. It also helps body break down proteins to create new and healthy muscle cells.
- Good quality bone. 500g-750g
- 1 large onion
- 3 cloves of garlic
- 2 bay leaves
- 1 large carrot
- 1 large green pepper
- 2 stalks of celery (optional)
- Salt and pepper to taste.
- 1.Fill a large pot with water until the bone is fully immersed.
- 2.Bring to the boil.
- 3.Before the water boils there will be bubbles or foam forming. Gather this foam with a large spoon. Failure to do so will not give you a clear broth.
- 4.When the water boils and foam is no longer released, transfer the bone to the slow cooker.
- 5.Add all the peeled and uncut vegetables, garlic, bay leaf into the slow cooker.
- 6.Add new water to slow cooker until it reaches maximum capacity.
- Leave on ‘Low setting’ for at least 24hours.
- 7. After turning off slow cooker, remove bone and vegetables, garlic and bay leaf from the slow cooker.
- 8.Pour broth into containers, you can use a mesh to remove any vegetable debris.
- 9.Leave to cool. Sometimes, especially if there was a lot of marrow in bone, a layer of fat forms, remove this after liquid cools. It will float on top and slightly harden and can easily be scooped by a spoon.
- If storing I wouldn’t recommend adding salt and pepper before freezing.
- Usually when cooking you add salt and pepper and adding it twice might make the flavor too salty or strong.
- In winter this is incredibly warming drunk on its own or a hearty base to a good vegetable soup.