Bone broth is a super healthy, nutrient-dense soup made with bones, vegetables (optional) and a few select spices. It is a comfort drink that makes you feel really good during cold seasons and a highly under-rated medicine to heal several health problems. Making bone broth was a way our ancestors made use of all the parts of the animal, imbibing all the nutrients and keeping wastage to bare minimum or none at all.
It is a power house of nutrients and contains healthy fats and essential proteins. This makes it a fantastic food to break your Fasting with. With immense healing benefits, Bone Broth makes an excellent medicine to reduce your high CrP levels, soothe the gut and promote a healthy gut bacteria.
Bone Broth can literally be made with any leftover part of the animal carcass. It was the way our ancestors ensured eating head-to-toe of the animal and imbibe its benefits. It also reduced wastage. However, some of the best cuts like shoulders, chest, etc. make a great broth. Make sure you leave some fat on the bone. Vegetables are optional.
Addition of spices enhance the flavours of the broth. However, do note that it is NOT RECOMMENDED to add Chilli powder or chillies, if you are someone craving for that additional heat kick. Chillies will irritate your gut and we do not want that. Pepper (white/black) is your best bet.
In case you don’t have any bones or are in the habit of consuming boneless meat, you can ask your local butcher/ meat shop to sell you the bones. It may not cost you much and sometimes, you can get it for free (if you know the person well).
There are many recipes for making broth. In most of them, the bones simmer for at least 4-6 hours. If you do not have that amount of waiting time, you can choose this method of using the pressure cooker, saving time and gas.
Do drop in your thoughts and feedback. To know more about how healthy bone broth is as part of your regular diet, this article will throw some light.
P.S.: the photo used here is for representation purpose only.
- 1 Pressure Cooker
- ½ Kg Mutton Bones Preferably Chest & Shoulder
- 1½ nos Onion roughly chopped
- ½ nos Tomato Roughly chopped
- 1-2 tsp Ginger Garlic paste
- 2 Lts Water
- Salt to taste
- ½ tsp Cumin Powder
- 1 tsp Pepper Powder
- ¼ tsp Turmeric
- Warm the pressure cooker
- Place all the ingredients and close the lid along with the whistle
- Allow 10 whistles and turn off the gas.
- Once the pressure drops completely, open the lid and serve the broth hot/warm
- Freeze the remaining broth and re-heat it before serving.