Bone broth is one of the most healthful and (potentially) delicious drinks you can add to your recipe arsenal. For me it is primarily a drink but it is also obviously a versatile building block which you can use to create wonderful soups, sauces, even vinaigrettes. There is a wealth of web information on how to make a bone broth, and I built my go-to recipe on a mash up of recipes found on Nourishing Traditions (book) by Sally Fallo. I like my broth strong and dark, peppery and tart, and with some vegetable and spice undertones. Here’s my recipe:
4 lbs assorted beef bones preferably from grass fed beef (marrow and knuckle bones yield an especially rich and collagenous, healthy broth)
1 cup apple cider vinegar (use a brand with the mother such as Bragg’s)
1 onion, quartered
4 tbsp tomato paste
1 head garlic
2 inches fresh peeled ginger
1 fennel bulb
Small knob of fresh turmeric (1 to 2 inches)
1 Tbsp black peppercorns
Here’s what you do:
Paint your bones with tomato paste, toss your onion and garlic with olive oil and throw onto a cookie sheet and into a 425 degree oven. Roast for 30 minutes.
Remove from oven and place garlic, onion and bones into a slow cooker. When cooled, fill with filtered water and apple cider vinegar. Let sit for 1 hour. Quarter fennel and add to slow cooker with celery and carrot and black pepper. Cook on low for 48-72 hours. Strain broth, pressing on solids, and add freshly grated turmeric to taste (I like 1 Tbsp) and a pinch of salt and ground pepper. Heat and enjoy!