Beef broth soothes the digestion and produces easy-to-absorb minerals including calcium. Made with bones, it is a low-cost way of sustaining your health.
“A good broth will resurrect the dead,” is an old South American proverb. I can believe it.
Read more about broth’s healing powers at the Weston Price Foundation and the way broth also delivers easy-to-absorb broken-down material from cartilage and tendons that might help arthritis and joint pain.
I bought the beef rib bones from Sheepdrove Organic Farm for £2.50 per kg.
Why organic? Because I want to eat meat from an animal which has not been given routine antibiotics, which has chewed fresh grass in the fields as nature intended (not convenience-food grain that gives the beast a belly-ache), and can follow its natural animal behaviour.
I used a recipe from Gut Gastronomy by nutritional therapist Vicky Edgson and Grayshott spa chef Adam Palmer based on the spa’s health regime. Published by Jacqui Small, this fine book with beautiful images by Lisa Linder is filled with highly nutritious recipes to help increase digestive health, and repair and nourish the body.
The Gut Gastronomy recipe uses beef marrow bones.
Here is the recipe slightly adapted.
For four: 3 kg (6lb 10 oz) beef bones cut into 3 cm pieces
Chop: 4 carrots, 3 large onions, 4 celery sticks (optional)
Add: 2 bay leaves, 10 whole peppercorns,
If you have some, half bunch of thyme.
I also added dried chilli for extra hotness.
Roast the cut bones in a large roasting dish for 30 – 40 minutes at Gas Mark 7.
Drain 2 teaspoons of the fat from the bones into a large saucepan and sauté the veg.
(There was no fat from my rib bones so I omitted this stage and added the carrots and onions at the next stage.)
Add the bay leaves, peppercorns (and dried chilli), sprigs of thyme and roasted bones and cover with 5 litres (8 3/4 pints/ 20 cups) of cold water. Skim any fat as you bring it to a simmer. Gently cook for 5 – 6 hours.
Broth is served clear, strained of meat and vegetables. Strain to make consommé, and cool before freezing. I shredded the plentiful meat from the bones and made several servings of delicious broth with meat (see top pic).
I swear I cured my poor inflamed gums thanks to this healing soup.
Fellow blogger, Annie Levy at Kitchen Counter Culture, suggested I used some of the broth for borscht, which I did, using my grandmother’s recipe.
And that is for the next blog post.