Beef and Ginger and Turmeric Bone Broth
Turmeric Ginger Pho Bo. Photo: PaulettePhlipot.com
Bone broth may be the hottest healthy food trend but it's nothing new. Surely your grandmother tossed bones with vegetable scraps and water in a pot and simmered it on the back burner all day? She probably called it "stock," but nowadays it is rebranded as bone broth. Your grandmother probably didn't sip on her stock from a cup throughout the day like many bone broth enthusiasts do now. As a substitute for afternoon tea, a sports recovery drink, and a healthy elixir, bone broth is all the rage.
Does bone broth lives up to all its purported health claims, with the power to build bone, boost the immune system, and heal the gut? Like most foods, we just don't have good studies to prove or disprove that bone broth is a magical elixir. I do know it's nutrient-dense and incredibly delicious.
My Turmeric Ginger Bone Broth is easy to make. All you need is a few simple techniques, odds and ends of vegetables (including turmeric and ginger root), and, most importantly, great bones.
Read more about the science behind bone broth, finding great bones, and how to amp up the brain healthy factor by adding turmeric and ginger: Great bone broth starts with turmeric, ginger and the best bones .
I hope you get in the habit of making nutritious broth from scratch and use it in all your brain healthy recipes. Enjoy!
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Adding pieces of turmeric and ginger root to the broth amps up the brain healthy nutrition, and makes this broth the perfect base for an Asian-inspired main dish soup. Fresh turmeric can be found in many grocery stores now. Look for it next to the ginger in the produce aisle. Or use a fresh jar of ground turmeric powder.
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| Passive Time | 5 to 48 hours |
Instructions
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Rinse and scrub the onion, garlic, ginger and turmeric. Dry with a kitchen towel and place on a rimmed baking sheet with the bones. Bake for 1 hour, or until bones and vegetables are deeply browned and caramelized.
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Place the contents of the pan into a large stockpot, including the crispy browned bits that stick to the pan, and cover with 6 quarts of cold water.
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Bring to just below a simmer but do not let the contents boil. Adjust the heat until the bubbles are very slowly coming to the surface. As foam forms on the surface of the broth, skim and discard using a fine mesh or slotted spoon. Simmer for 3 hours.
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As the broth reduces, keep adding water so that the contents of the pot is fully submerged.
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After 3 hours add the salt, white pepper, cinnamon, and star anise. Continue simmering for another 1 to 2 hours.
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Add the fish sauce and the brown sugar. Remove from the heat and cool slightly. Taste; adjust for salt, fish sauce and sugar.
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Pour the stock over a fine mesh sieve into a large pot. Discard the solids. Let cool to room temperature and refrigerate for several hours or overnight. Once cold, fat will solidify on the top of the broth. Skim it off and discard.
Recipe Notes
Turmeric Ginger Bone Broth can be used as the base for a simple soup or used in cooking curries and Asian-flavored stews. To make Turmeric Ginger Pho Bo, pour hot broth over bowls of freshly cooked rice noodles and top with chopped cilantro, torn basil and mint, thinly sliced jalapeños, chopped scallions and paper-thin slices of wild game or beef tenderloin cooked rare. Serve with your favorite hot sauce and wedges of lime.
For Basic Grass-Fed Beef Bone Broth, omit the turmeric, ginger, garlic, cinnamon, star anise, fish sauce and brown sugar.
Leftover Turmeric Ginger Bone Broth can be kept in the refrigerator for up to 5 days, or stored in the freezer for up to 6 months. Transfer broth into food-grade plastic or glass containers with airtight lids.
Source: https://www.brainhealthkitchen.com/recipe/turmeric-ginger-bone-broth-3/
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