This is an absolute staple recipe for supporting your health – particularly if you suffer with any autoimmune disease, digestive problems or have recently taken medications like antibiotics which can compromise the gut lining.

Bone broth provides bio-available forms of calcium, magnesium, phosphorous and other minerals. It is rich in gelatine and collagen to support the health of the gut lining.  A healthy gut lining is important for our immune system health and for keeping inflammation in check. Any organic bones can be used – I like those available from Green Pastures Farm.  They also supply marrow bones too. The addition of garlic not only adds flavour but is a valuable immune- supporting ingredient too.  The longer you can simmer the bones the better. I will often start this in the morning and cook it all day – just check the liquid and keep topping up with water as needed.  Once cooled you can store this in the fridge for 3-4 days or freeze in portions.

Nourishing Bone Broth

Overview

Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

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INSTRUCTIONS

  1. Place all the ingredients in a large casserole dish or pan with a lid. Bring the stock to a boil, then reduce the heat to very low so that the stock is barely simmering.
  2. Ideally, cook the stock for at least 8 hours, but you can cook it for longer if you like – up to 24 hours. Top up with water if needed during cooking.
  3. Strain the stock through a sieve and discard the bones and vegetables
  4. Place the stock in the fridge – you can also freeze it in batches. Once completely cooled, you can skim off the fat that rises to the top. (You can store the fat and use it to cook with.)
  5. You can drink the stock at any time of day or use it as the base for soups and other recipes such as stews and casseroles.

Did you Know?

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INGREDIENTS

3–4 litres/5–7 pints filtered water

700g–1kg/11⁄2–21⁄2lbs of beef knuckle bones or marrow bones

1 whole head of fresh garlic, peeled but left whole

2 carrots, chopped

1 onion, quartered

2 tbsp apple cider vinegar

1 tsp sea salt or strip of kombu seaweed