Bone Broth: An Ancient, Healing Recipe

When you hear the words bone broth, you probably think of traditional meals your grandparents or parents used to cook on Sundays. If you are still lucky enough to enjoy this dish with your family, you might not realise just how fortunate you are. This recipe has been passed down through generations, going back hundreds of years, and it is not only delicious but also deeply nourishing and healing.

Did You Know?

The gelatin found in the bones of a good broth acts as a natural digestive aid. Bone broth can help reduce joint pain and inflammation thanks to compounds like chondroitin sulfate, glucosamine and other nutrients that come from simmered cartilage. It also contains amino acids such as glycine, proline and arginine, which have anti-inflammatory effects. On top of that, bone broth provides a rich source of calcium, magnesium and other minerals that are essential for healthy bones.

“Today I am sharing with you this time-honoured recipe that I drink almost every day. Its benefits are incredible. It supports the immune system, helps fight infections and colds, and is great for digestion, skin, bones, nails and hair.

It does take time to cook, but the preparation is minimal. Here are two ways to make it, depending on your kitchen setup:

  • If you have a pressure cooker or Instant Pot, it takes about 6 hours
  • If using a regular pot, it takes between 24 and 48 hours

Ingredients

  • 1.8 kg of organic marrow bones
  • 900 g of meaty bones, like organic ribs
  • Half a cup of apple cider vinegar
  • 1 litre of water (or enough to cover the bones in your pot)
  • 2 celery stalks
  • 2 carrots
  • 1 onion, cut into quarters
  • 2 or 3 bay leaves
  • Sea salt to taste

Preparation: Using a Pressure Cooker or Instant Pot (About 6 Hours)

  1. Place the bones in your Instant Pot or pressure cooker
  2. Add the apple cider vinegar (this step is important, as vinegar helps extract minerals from the bones)
  3. Add enough water to cover the bones completely
  4. Let it sit for 1 hour
  5. Add the vegetables (onion, celery, peeled carrot and bay leaves)
  6. Cook for 2.5 hours under pressure
  7. If using an Instant Pot, press the “keep warm” setting
  8. Let the broth cool slightly and strain it well so only the liquid remains
    I like to strain it twice — once with a coarse strainer and again with a fine one
  9. Skim off the fat that rises to the top with a spoon or kitchen utensil
  10. Add sea salt to taste and enjoy it warm
    You can also store it in the fridge for up to 5 to 7 days or in the freezer for up to 6 months

Preparation: Using a Regular Cooking Pot (24 to 48 Hours)

  1. Place the bones in a slow-cooking pot or large saucepan
  2. Add the apple cider vinegar
  3. Add enough water to cover the bones
  4. Let it sit for 1 hour
  5. Add the vegetables
  6. Bring to a boil and remove the foam that rises to the top
    This step is important, because once it starts boiling, the foam mixes back into the broth
  7. Reduce to low heat, cover and simmer gently for 24 to 48 hours
    If you are not comfortable leaving the stove on overnight, turn it off and let it sit overnight, then start it again the next day
  8. Let the broth cool slightly and strain it well
    I recommend straining it twice, first with a coarse strainer and then a fine one
  9. Skim off the fat from the top
  10. Add sea salt to taste and either sip it as it is or store it in the fridge or freezer to use in soups and stews

I hope you enjoy it. If you feel inspired, try making it a regular part of your diet. Your body will thank you for it.

Bon appetit!