Tuesday, August 7, 2012

Bone Broth - Step #1 in Nourishing Traditions

I've been reading Nourishing Traditions by Sally Fallon. It makes sense to me, it really does. But being a product of the 90s "low fat" diet mentality, it's hard to really come full circle and embrace "healthy fat is good" camp. And frankly, some of it sounds kind of gross to me. Raw dairy? Fermented vegetables? Kombucha? Blech.

And so I come to baby steps.
Bone broth is supposed to be so healthy. And since I'm convinced I'm mineral deficient in a lot of ways, I think it's a good first step for me.

I already order grass fed beef once a month, so I just ordered those parts I couldn't imagine that people actually buy: marrow bones, soup bones, oxtail. Actually, they were out of oxtail, so I had to make due with just the marrow and soup bones for this batch.
I followed Sally's recipe pretty much to a T. And after 30 hours of cooking and an overnight chill, I scooped off the fat on the top and was left with a huge bowl of gelatinous brown gravy looking stuff.

Some people say to save the fat and use it to cook with. Can't go there quite yet.
So I froze my finished product and it's all ready to be used in my next pot of soup. Which, judging by our 105 degree weather, might be just a little ways down the road.

Baby steps. Excellence doesn't come in a day.

Next up maybe chicken broth or fermented carrots?

1 comment:

  1. I have heard of that book before and I've made broth before, but I'm not going to ferment anything. :)