Although humans need only tiny amounts of micronutrients—vitamins and
minerals— to function, a deficiency of those can be very detrimental to
every time my grandma ate anything “with bones” she would make sure
to break them and eat all of the marrow hidden inside, which is loaded
with calcium, magnesium, phosphorous and other trace minerals.
while i’m still a sucked for roasted marrow, this bone broth is an easy and efficient way to get your share of micronutrients.
I like to infuse my broth with tons of flavor (and extra micronutrients) by first sautéing a
mixture of finely chopped onions, garlic and shallots in a heavy sauce
pan with a bit of olive oil or tallow from your previous batch of
Make sure your marrow bones are grass-fed and antibiotic-free, and
add them to the pot once the onions have become translucent. add a
healthy pinch of sea salt and cayenne pepper.
cover the bones with filtered water and bring it to a boil. lower the
fire to a minimum, cover, and let it simmer for about eight hours. you
can also do this on a crockpot.
when fully cooked, the broth may look gelatinous due to a high
concentration of collagen. in other words, the broth is a micronutrient
Once the broth cools, the fat, or tallow, will raise to the top, and it can be used to cook with.
place the broth in glass containers and refrigerate it, or freeze it in ice cube trays for easy access.
this broth is universal in flavor, and it can be used for a number of recipes or enjoyed on its on.
a cup of broth a day, keeps the doctor away.