Move over, protein shake! Your reign as the go-to super food is slowly being replaced by all things brothy — bone marrow broth, that is.
A crucial part of committing and living an intuitive lifestyle is about being in-tune with all parts of ourselves, MBS. (Mind, body and soul) Like the rest of you, I have an easier time staying in- balance with some of this equation over others, mainly the body, which for me will always be a work in progress. So, when I crossed paths with the latest Paleo diet miracle soup craze I thought I would give it a try.
Apparently the wonder broth has been a well-kept secret to those in the “know” for a long time and having a revival of sorts — with a contemporary twist. The first recorded recipe was used during cave man times when survival and tradition depended on using all parts of an animal, including the bones, to feed a family. A primitive version of this nutritional porridge was made by seeping bones high in marrow content with indigenous vegetables chocked full of vitamins and minerals over a roaring fire for hours. From there it found its way through history, used by famous chefs and amateurs cooks alike to create culinary masterpieces from French bouillabaisse to Asian pho.
This healthy smooth consommé has even caught the attention of the hippest trendsetters in town who are now choosing broth bone cafes over tea and coffee shops as their drink of choice to cure an afternoon slump.
Lines form around the block waiting patiently at Brodo in New York City to-go window for their daily fountain of youth potion in a cup. Served just the way they like it, straight up or a splash of chili powder or turmeric to make it interesting.
When rumors started to circulate about the healing powers from drinking this gelatin delight, I was even more curious. I consider myself somewhat of a bisque enthusiast and don’t have the luxury as of yet to run down the street to my nearest broth bar. So my only option was to “soup it alone,” and make it myself.
It was pathetically simple, to say the least. Cut up a few veggies with some hefty beef bones, herbs of choice and enough water to cover to contents in a slow cooker and let it simmer for at least 20 hours, and voila! A broth fit for champions. I am happy to report the wait is worth the results. The depth of flavor and the warm consistency does feel good going down. Only time and a few more cups will tell if its medicinal claims ring true.
To get you all inspired to join me in this healthy and delicious alternative to plain ol’ coffee ways, I created my own Asian/American fusion version, Morel Mushroom Pho. Make your own version and enjoy!
- 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
- Place bones in a pot or a crockpot, add apple cider vinegar and water and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Simmer, cover, and cook for 20-24 hours
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Drain remaining liquid through cheesecloth to remove all bones, vegetables and herbs, leaving only clear broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
Until we meet again, Happy Brothing to you All!