Bone Broth

Bone broth, also called "stock", is a recipe that has been passed on from generation to generation and is used to make traditional family meals. These days, you're lucky if you have a Sunday meal that your grandmother cooked for eight hours or more! We'd like to make its taste and benefits a part of our daily lives, and keep this traditional recipe going.

Did you know?

Gelatin found in the bones of the broth is a colloid that promotes digestion. This broth reduces joint pain and inflammation thanks to chondroitin sulfates, glucosamine and other compounds extracted from cooked cartilage. It has an anti-inflammatory effect thanks to amino acids such as glycine, proline and arginine and contains high doses of calcium, magnesium and other nutrients that play an important role bone formation. 

Today I will share with you this very old and traditional recipe, which I personally drink almost every day, because its benefits are innumerable; it's good for your immune system, it fights infections, colds and flu, it’s good for your digestive system, skin, bones, nails and hair.

This recipe requires prolonged simmering so here are 2 ways to cook it:

• If you have a pressure cook or Instant Pot (Approximately 6 hours).
• If you do it with a normal pot (approximately 24 – 48 hours).

Preparation it's really easy to do, so even those people who don't have much time can prepare it and if you have a pressure cooker or an Instant pot you can make it in less time.

Ingredients:

• 1 Kilo 800 grams of marrow of organic flesh and bones. 
• 900 grams of fleshy bones as organic ribs. 
• 1/2 cup apple cider vinegar.
• 1 liter of water (or whatever you need to cover the bones of your pot).
• 2 celery stalks. 
• 2 carrots. 
• 1 onion, quartered.
• 2-3 bay leaves.
• Sea salt.

Preparation:

With a pressure cook or Instant Pot (Approximately 6 hours).

1. Place the bones in your Instant Pot or pressure cooker. 
2. Add apple cider vinegar (This step is very important, since the vinegar leach the minerals from the bones).
3. Water, it is important that the bones are just covered with water.
4. Let the mixture sit for 1 hour.
5. Add the vegetables (Onion, celery, peeled carrot and bay leaf).
6. Let cook under pressure for 2:30 hours.
7. If you have an Instant Pot, press “Keep warm” for 3 more hours.
8. Let the broth cool and strain, be sure to strain it well, so that only the broth remains. To make sure I've done it right, I do it twice first with a coarse strainer and then a fine one.
9. Remove the fat left above with cooking utensils.
10. Add sea salt to taste and drink the broth as it is or store in the refrigerator for up to 5 to 7 days or in the freezer for up to 6 months to use in soups or stews.

With a normal pot (approximately 24 – 48 hours).

1. Place the bones in your pot. 
2. Add apple cider vinegar (This step is very important, since the vinegar leach the minerals from the bones).
3. Water, it is important that the bones are just covered with water.
4. Let the mixture sit for 1 hour.
5. Add the vegetables (Onion, celery, peeled carrot and bay leaf).
6. Bring to a boil and skim the scum from the top and discard. Pay special attention to this stage, since once the broth starts to boil, the scum is rolled back into the broth.
7. Reduce heat to low, cover and cook for 24-48 hours (if you don't feel comfortable letting the pot simmer overnight, turn off the heat and let it sit overnight, then turn it back on and continue to boil it the next day).
8. Let the broth cool and strain, be sure to strain it well, so that only the broth remains. To make sure I've done it right, I do it twice first with a coarse strainer and then a fine one.
9. Remove the fat left above with cooking utensils.
10. Add sea salt to taste and drink the broth as it is or store in the refrigerator for up to 5 to 7 days or in the freezer for up to 6 months to use in soups or stews.

I hope you enjoy it and if you are encouraged you can include it in your base diet.

Bon appetit!