Bone Broth
For the sake of bouncy and glowing skin
Busy season for auditors has always been a nightmare to me. Long working hours and lack of sleep have become my main reason why I always get sick during the busy season. Besides, I look older than my age due to a lack of sleep. Last year, I was stumbled on an article about food for immune booster. One of them is bone marrow broth, which can be an immune booster and rich with collagen, too. It’s like killing two birds with one stone, right? You get the healthy side and you can get bouncy skin. Even though it does not significantly make me healthy and look younger than my age, at least it helps me reduce the negative effects of long hours working every day.
I’ve tried to make broth with chicken feet and bone marrow. Both of them has different taste, cooking time, and nutrients profiles. Chicken feet taste lighter than bone marrow broth, and it has a shorter cooking time. But my favorite falls to bone marrow broth.
From the article that I’ve read, there are differences in the nutrients profiles of beef bone broth and chicken broth. When it comes to omega 6 and protein, chicken bone wins. But when it comes to minerals such as calcium, magnesium, phosphorus, and sulfur, beef bone marrow wins. Everyone has their own preferences. If you’re someone who is on a diet, you may go with chicken bone broth. But if you prefer rich flavor than the nutrients profile, you may go with beef bone marrow broth.
There’s a lot of recipes for this broth and I’ve tried some of them. My favorite is roasted beef marrow bone broth. If you roast the bone first, you’ll get a deeper, fuller, and richer flavor from the caramelizing marrow. Here is the recipe!
Ingredients:
- 5 liters of water
- 2–3kg beef bone marrow (this is by far my best ratio for beef bone broth, 3:5).
- Vegetable oil, but you can use olive oil (this one is to roast the bone marrow)
- 2 pcs onion
- 8 cloves garlic
- 2 pcs carrots
- 3 stalks scallion
- Apple cider vinegar
How to make it:
- Preheat the oven to 450˚F, and roast the bone marrow for 15–20 minutes (don’t forget to pour the vegetable oil before you roast the bone marrow).
- Throw all the garlic, scallion, carrots, and onion to the roasting pan and roast them for 5 minutes.
- Throw the bone and all the other ingredients to one large pot.
- Boil them for more than 8 hours, but if you have a pressure cooker, you can save more time to cook it from 8 hours to 4 hours.
PS: Don’t add too many vegetables or herbs. You’ll lose the essential flavor of the beef. You can put some salt if you like to add taste to your bone broth.
It’s easy, right? You can use the broth for wonton soup, pho, stews, or simply just drink it every day. You can save it in your refrigerator for up to 2 months and reheat it when you want to use it. And you know, it’s better to make your own food than buy it from the supermarket. Once I know how to make it, I stop buying them from the supermarket. What you have to do is just spare some time to learn how to cook them. :)
