moxa punk bone broth
Who doesn’t know how to make bone broth these days? Or that hyperbolic claims of eternal youth aside it is awfully good for you. Despite there being as many bone broth recipes on the net as things you just wouldn’t believe so you must click now, I’m going to add my simple tips.
- Get a marrow bone or two. I prefer to use ones from organic certified cattle as I believe livestock tends to concentrate the bad shit that’s used to produce their feed, but this isn’t the place to start an argument about that. Use non-organic if you’re so inclined. Get the butcher to cut the bones into pieces so they’ll fit into your pot and so that the marrow can get out of them into the stock.
Pre-heat an oven to 220 degrees C. Drizzle the bones with oil and season, then roast them for 10-15 minutes. This makes the stock a bit less ‘meaty’.
- Place the roasted bones and any pan liquids in enough cold water to cover them.
- Add an onion, a celery stalk and maybe a few leaves. Try not to get carried away with the vegetables. It’s bone broth. I used to add a carrot but found it caramelised so much over 24 hours that it turned the broth yellow and made it taste overwhelmingly of carrot.
- Bring to the boil.
- Once it starts simmering lower the heat. Skim off any floating scum, and do this again when it reforms.
- Simmer uncovered for as long as you can, 12 hours is a minimum, 24+ better. Covering tends to keep in the slightly whiffy aromas.
- Strain, cool, store, serve.