Nourishing, Healing Bone Broth
Bone broth is definitely one of the big favorites of Filipinos. But the Filipino version of the dish is not strictly what the dish should be. Instead of using almost bare bones, the Filipino “bulalo” uses beef marrow bones with shanks attached and doesn’t take as much time to cook. Many people find either version of the dish both refreshing and energizing. It’s good to enjoy in both hot and cold weather. And yet, there’s actually more to it than just the fill.
People just know from experience that bone broth or soup is good for the body. And exactly so – the gelatin found in bone broth is a hydrophilic colloid that attracts and holds liquids, including digestive juices, thereby supporting proper digestion, according to http://recipes.mercola.com. The website adds that for those fighting off a cold or the flu, homemade bone soup is excellent for speeding healing and recuperation from illness. The website goes on to enumerate other nutritional and medicinal benefits of bone soup:
• It reduces joint pain and inflammation courtesy of chondroitin sulfates, glucosamine, and other compounds extracted from the boiled down cartilage.
• Amino acids such as glycine, proline, and arginine in bone soup all have anti-inflammatory effects.
• It contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation.
Bone soup can be made from any type of bones – chicken, beef or pork – preferably from organically raised, pastured, or grass-fed animals.
While the recipe calls for lengthy simmering (about 2472 hours), the actual preparation time is very short, making this a meal that even those who are time-crunched can prepare. But it’s all worth the little effort, broth or “stock” is a powerful food as it is easily digestible, helps heal the lining of the gut, and contains valuable nutrients that promote healing throughout the body.
The http://recipes.mercola.com website shares its Bone Broth recipe:
Bone Broth
Ingredients:
3-4 pounds beef marrow and knuckle bones 2 pounds meaty bones such as short ribs ½ cup raw apple cider vinegar
4 quarts filtered water
3 celery stalks, halved
3 carrots, halved
3 onions, quartered
Handful of fresh parsley
Sea salt
Procedure:
1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for one hour for the vinegar to leach the mineral out of the bones.
2. Add more water if needed to cover the bones.
3. Add the vegetables, bring to a boil, and skim the scum from the top and discard.
4. Reduce to a low simmer, cover, and cook for 24 to 72 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
6. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
7. Add sea salt to taste and enjoy the broth as is.
The remaining broth can be stored in fridge for up to five or seven days, or in the freezer for up to six months. The stored broth may be heated to be enjoyed again or else used in soups or stews. The succeeding uses really justifies the initial long time invested in the cooking.