What is Bone Broth and How Do I Make It?

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Tibetans use many kinds of soups to improve health and ward off illness, including a variety of bone broths. The kind of bone prescribed will depend on the patient’s constitution.
Broth made from beef bones is considered neutral and is beneficial for nearly everyone. It is good for strengthening the blood and helping ground patients who feel anxious and can’t think straight. Unlike Western bone broths, this version doesn’t include vegetables or aromatics like onion or garlic, but it can include black pepper and black cardamom, which is good for the spleen and offers a subtle citrus-like flavor.
In Tibet, this soup is often left on the stove all day, and as people take broth from the pot, the cook adds more water to keep the soup going. Most butchers and supermarket meat counters, will carry marrow bones—or you can ask around at your farmer’s market.

Yields about 1 gallon (serves 16)
Total Time: 4 hours 45 mins (minimum)

2 pounds beef marrow bones, cut into 2-inch lengths (they can have some meat and fat clinging to them)
1½ tablespoons Kosher salt, more to taste
½ teaspoon whole black peppercorns
1 black cardamom pod (optional)

1. Heat an oven to 450 degrees. Rinse the bones briefly in cold water and spread them out on a large rimmed baking sheet. Roast the bones until beginning to brown and sizzling, about 20 minutes.

2. Put the roasted bones in a large pot with about 1½ gallons water, 1½ tablespoons salt, the pepper, and cardamom if using. Cover the pot, bring to a boil, lower the heat, and simmer the soup until rich and beefy, 4-6 hours, skimming off any scum that forms on top (but not the dense fat from the bone marrow). Season to taste with more salt, if necessary.

Source:  https://www.rodalesorganiclife.com/

 

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