BEEF BONE BROTH
BROTH . . . Made from Bones!.
Soup made by cooking bones has been a part of our family since I was born. Our grandparents and parents made homemade soups on a regular basis by using bone broth for part or all of the liquid. They never mentioned why and I now wonder if they realized it was a way of staying healthy.
For the past over 50 years now I have continued to do the same; probably for no other reason than because they did.
I share these broth & soup recipes through my WINNING WAYS, CAREFREE CATERING and COOKING WITHOUT MOM cookbooks.
About 5 years ago I read articles on the nutrients that can be drawn into broth through cooking beef, chicken or fish bones and the health benefits that can be ours from consuming this broth. I was gradually learning.
At that time it mentioned the benefits to our joints. Melvin had knee pain and was thinking of having knee replacement surgery so I figured more of this broth could be a huge benefit.
I started cooking and simmering the beef bones I had in the freezer. At the time I froze them I figured we would use a few but could give some to our dog. But now I realized I would be cooking most of them for broth. This broth could be used in all soups, casseroles, stews, gravy, sauces and other places where I would have otherwise just added water.
It was then that I started sharing these thoughts and recipes in newsletters on my first website.
Since this new website is built I am now trying to learn how to share the recipes and ideas in posts on a blog. So far it’s not going good. I am having trouble getting them on, so we will see how it goes tonight.
Because of the added interest in the benefits of bone broth just mentioned yesterday and today on the news, I am again passing on to you what I had leaned earlier and what the studies done since then are suggesting. These studies are provided more exciting results from using even more of this broth in our diets.
Bone broth is very nutritious and it isn’t just a poor man’s diet. It is rich in many beneficial nutrients.
BEEF BONE BROTH
5 pounds beef bones (knuckle, blade & other types of bones)
8 quarts of water
½ cup vinegar (or lemon juice)
Bring to a boil and then turn down and simmer with a lid on for 12 to 18 hours. This can be done in a covered crockpot, electric roaster or on the stove on very low heat.
Cool, strain, chill, remove fat that is hardened at the top and then freeze in containers of suitable size. Any meat that was on the bones can be added into a pot of soup.
CHICKEN or TURKEY CARCASS
After you have cut the meat off of a cooked turkey or chicken, put the carcass into a large pot almost full of water. Add a half cut vinegar or lemon juice and simmer the carcass for 8 to 12 hours.
Cool, strain, remove hardened fat at the top, chill and then freeze in containers of suitable size. Any meat that was on the bones can be added into a pot of soup.
A friend told us that her uncle had knee pain & was advised to have surgery. He started using bones in his cooking. He chewed on the cooked chicken bones and the gristle between the bones. His knee pain gradually went away and there was no need for surgery.
Studies are now suggesting that bone broth contains many nutrients that can bring healing to other areas of our body. Our health in general can improve so we can feel better.
This week I made Tomato Vegetable Soup using half bone broth and half water for the liquid called for.
The other day I made a delicious stew. I will add a post with this recipe.