The fall weather is approaching.
It’s time to get serious and prep our bodies with nourishing foods to get through flu season with ease. Bone broth (i.e., stock) is essential to help prevent getting sick, and to help you heal in record speed, if you do get sick. My family consumes homemade bone broth (on a very regular basis) delivered by mug, soup, stew, sauce (I make demi-glace from it which serves as the bases for many unbelievable sauces), and rice pilaf. We also rely on herbal medicine to keep our immune systems in the best shape possible. See posts here and here for herbal medicine. Oh and this post with a delicious(!) berry tea recipe, great for helping you fight and prevent colds and flu.
In case you haven’t read it yet, I wrote an epic blog post showing you many variations to making your own homemade bone broth (i.e., stock). Today, I’m quickly sharing a groovy longevity twist I have been making: Longevity Bone Broth.
I am naming it Longevity Bone Broth because I’ve added a number of longevity supporting ingredients such as:
- fresh organic ginger root
- fresh organic turmeric root
- dried astragalus root slices
- fresh lemongrass
Bone broth is a pretty bad-ass longevity food on its own, but this version takes it to new levels.
PLEASE NOTE: The amounts I used were simply my cooking in the moment based on what I had. I made it a few times since, with similar amounts. The great thing about this recipe, and most bone broths, is that you really can’t go wrong. I make my broth these days using my sous vide supreme because I get the best results. I learned about using my Sous Vide for making bone broth from ChefSteps. (You can use a slow cooker; however, use smaller amounts of the ingredients listed below). The sous vide is a truly magnificent kitchen machine and worthy of being on your next holiday or birthday gift list.
Also… if you want to make this as a Longevity Chicken Bone Broth, simply use chicken parts rather than beef parts.
Longevity Bone Broth (Sous Vide Method)
- 7 oz fresh turmeric root, chopped (or powdered, but use less, if root not available)
- 4 oz fresh ginger root, sliced
- 3 oz fresh lemon grass, bruised (basically smash down on it like a clove of garlic)
- 1/2 oz dried astragalus root
- 1 ounce kombu (or sea veggies dulse / kelp)*
- approx 5 lb grass-fed beef bones (a mix)**
- approx 1+ pound(s) ground (or stew) grass-fed beef (optional, adds flavor)
- 2 carrots, halved
- 3 stalks celery, halved
- 1 red onion, halved
- couple splashes organic wine or apple cider vinegar
- Roast the bones, beef, and onion in a large roasting pan at 350 degrees F for about 45 minutes (flipping the bones half way through the cooking time).
- Put all of the ingredients in the sous vide set to 196 degrees F (or whatever cooking vessel you’re using, like a slow cooker).
- Add filtered water to cover. Cook 24 to 36 hours (12 to 24 hours if you’re using chicken).
- Harvest the broth using a great chinois like this for spectacularly clear broth.
- Chill the broth. Remove the fat. Consume and/or store the broth. I also reduce some of it to store as demi-glace.
* Traditionally, you would not use anything salty in a bone broth because when it gets reduced it can be too salty. However, I don’t use enough to have any real salt effect in my experience. The amounts above are for my sous vide which holds more than a slow cooker, so if using a slow cooker, try less. Also, you can omit the sea veggies at this point and instead add them chopped when you heat up the broth for sipping a bowl of it. I find that I forget to do that so putting it in the broth while it’s being created ensures I get extra minerals if I forget to add sea veggies later.
** For optimal nutrition, use knuckles and various cuts of bones.
PS I haven’t enabled commenting on my blog for years. But, if you have questions, please feel free to email me or send me a tweet here.
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- Paleo Recipe: Minimalist (aka Easiest) Slow Cooker Chicken
- How to Cook Eye of the Round Roast in Sous Vide (Gluten Free)
- Recipe Tomato Beef (or Bison) Slow Cooker Stew