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Bone broth is the gastro trend that our great-grandmothers could have invented, don’t you think? Back then they would dedicate 72 long hours simmering bones and vegetables in order to get that magic liquid that not only was served to warm and feed large families, but also was used to fight diseases and alleviate sorrows.
To prepare this recipe you need certain bones that remain from the animal: the legs, knees, ribs … since that is where the highest concentration of minerals, vitamins and proteins of the bones is found.
In many cultures in South America, this concoction is considered miraculous and curative and is even believed to “revive the dead.” I personally believe in its many benefits, but besides that, I love its taste. Sometimes I drink it as a shot or I’ll put it in the freezer for future use. This way I can quickly use it when I need to add broth to another recipe.
Why Drink Bone Broth?
- It benefits the digestive system because the bones contain gelatin and this helps cure many gastric problems such as constipation and even some food intolerances.
- It protects the ligaments because it has glucosamine – a substance that plays an important role in the formation and repair of cartilage – and it also has chondroitin that helps prevent osteoarthritis.
- Bone broth is rich in collagen, a substance that improves the appearance of the skin and makes us look younger.
- It contains glycine, a non-essential amino acid but very good for health, which helps us sleep better and improve memory.
- Strengthens bones thanks to its high concentration of phosphorus, magnesium and calcium.
- It promotes a healthy immune system thanks to its nutritional contribution. This was demonstrated in a Harvard University study in which bone broth was administered to patients with autoimmune disease and they reached a state of remission.
- Helps control appetite due to its great satiating power.
- Being a hot drink, it comforts the body and mind, helps calm the nervous system and lower the stress level.
- chicken, hen, beef, pork bones
- 1 carrot cut into pieces
- 1 fresh thyme branch
- 1 onion cut into chunks
Add all the ingredients to a pressure cooker or a conventional pot. If you use a conventional pot, boil slowly over medium low heat for a minimum of 24 hours but you can do it for up to 72 hours. If you use a pressure cooker, cut the time in half and the cooking is faster.
When cooking is finished, remove from heat and rest until cool.
Remove the bones and clean the broth from the vegetables. If you wish, you can pass the broth through a mesh to clean it of any impurities that remain after the process.
Store in the freezer or refrigerator depending on how often you are going to use it.
In the photo you can see how I used a piece of pork rib. Your cooking time to make the broth is much less, about 2 hours in a pressure cooker.