What's the deal with bone broth?
So, whats the go with everyone raving about bone broth? I myself was intrigued when we started to get quite an influx in our customers requesting bones. Not just your traditional "soup bones," however we starter to receive a request for Marrow bones split and chopped. As I said, I was intrigued, so I did some research and found that many of my friends were already part of the bone broth sipping fray. I felt as though I had been really missing out on something! So the bone broth simmering began. I have now made four batches, and I think I am hooked.
From what I can gather there are different methods used. Some say only bones, some add some veg and herbs, however there are a few things that seem to be clear.
1. Use only bones that are from 100% grass fed animals.
2. Bones must be chemical free. Toxins that enter an animals body get stored in the bones and fat. When you cook bones slow;ly this releases the fabulous gelatine, however with the wrong bones you potentially are releasing unwanted toxins, heavy metals and chemical concentrates from the bones.
3. Cover with water and a good splash of vinegar. All to sit for 30 mins before setting simmer for 12 - 24 hours.
4. Remove bones and strain through a sieve.
5. Allow to cool and remove fat from the top. If you have used healthy grass fed bones from Braelands Beef, this "bone broth butter" is pure gold. Good for cooking stir fries, eggs, roast veggies, browning mince etc. I reheat it and allow it to cool before pouring into glass jars tokeep in the fridge for up to 10 days.
6. Keep what you will consume in the next 5 days in the fridge, and freeze the rest in portions. I use either muffin trays or ice block trays. Once frozen I tip them into large zip lock bags, label, date and freeze.