Bone broth is not only warm and comforting, it is also packed with major health benefits. The collagen contained in it repairs damages in the gastrointestinal tract that can lead to bloating and food sensitivities says Mark Hyman, M.D., Cleveland Clinic Centre For Functional Medicine director. The slow-cooked dish also makes your skin smoother, helps form connective tissue, and works to heal bruises and repair injuries. If those aren’t enough, the broth also helps you stay slim, fight colds and aid in post-workout recovery too! Try this easy recipe from Chef Marco Canora, the author of Brodo: A Bone Broth Cookbook.
4.5kg bones, preferably from grass-fed or organic animals
3 large onions, peeled and roughly chopped
2 large carrots, scrubbed and roughly chopped
6 celery stalks, roughly chopped
1 tablespoon black peppercorns
5 bay leaves
800g canned, peeled tomatoes
1 bunch flat-leaf parsley
1. Place bones in a very large stockpot; add cold water to cover by 2 to 3 inches (leave at least 2 inches of space at the top). Bring to a boil over high hear, skimming off foam every 20 minutes. Reduce heat to low, and pull pot to the side so it is half off the burner; simmer for 1.5 hours, skimming occasionally.
2. Add onions, carrots, celery, peppercorns, bay leaves, tomatoes and parsley to pot, pushing them into the liquid. Cook for at least 3 to 5 hours more for poultry bones or 16 to 22 hours more for beef or other large bones. Skim as needed.
3. When done, remove all solids. Strain broth through a fine mesh-strainer.; add salt to taste, let cool, and transfer to storage containers. Refrigerate broth overnight, spoon off solidified fat, and store for up to five days in the fridge or six months in the freezer.