The concept of bone broth is not new. In fact, it’s one of the older culinary creations. But, with the Paleo diet’s recent rise in popularity, coupled with the richness of its flavor, bone broth has become one of the latest trends – and health fads – in the U.S. today. Wildly popular in Europe, Asia, and South America, the broth hasn’t fully caught on in the states just yet.
Similar to stock, bone broth is the liquid that is left over after bones of meat, generally beef or poultry, is simmered in water anywhere from six to forty hours. The bones – often feet and knuckle, as well as tendon and marrow – are then removed and the broth is ready to enjoy. Usually accompanied by aromatics such as onions, basil leaves, and garlic cloves, the process of boiling the bone releases oxidant-fighting nutrients and minerals our bodies use to strengthen our immune system, help with digestion, and reduce inflammation.
Packed with amino acids and proteins such as collagen and keratin, bone broth is the perfect addition to any low-carb, high-protein diet. And while it goes by various names in other countries such as brodo, bouillon, and consommé, the key elements stay relatively constant. Stock, while similar in nature, is different in that both bone and meat is put into water, as opposed to just bone.
In larger, colder metropolitan areas such as New York City, the concept of bone broth is taking off. Chef Marco Canora of Hearth restaurant, an Italian-American eatery in the East Village, opened up a separate section of his property called Brodo, which specializes in authentic Italian broth. New Yorkers have been lining up for Brodo’s bone broth in hot beverage form, which offers variations with different meats, bones, veggies, oils, and herbs.
So where can one find this hearty soup in Tucson? Other than restaurants that feature soups containing a form of bone broth, in addition to other ingredients, such as pho or ramen, options are limited.
More than eager to get a taste for myself, but unable to find an honest bone broth in the area, I embarked on the only viable path towards satiation: do it myself. After searching online for a recipe that would deliver a true experience, I chose Julia Moskin’s Beef Bone Broth recipe featured in the New York Times for its use of vegetables and others herbs that would give it some extra pop.
Steps:
- I started with 2 pounds of both grass fed beef shank and short ribs. Instead of oven roasting the meat, I poured tomato paste on top and pan roasted it with onions so I had a bit more control over the browning process.
- After the meat showed a light charring, I added onions, carrots, celery, thyme and bay leaves to a deep pot filled with 12 quarts of water. I then added the vinegar, as well as salt and pepper.
- I let it boil and brought it to a simmer for a little over 4 hours, skimming the fat periodically, and adding water to the pot as needed. Then I added more tomato paste, stirring until dispersed.
- I added mushrooms towards the end of the simmering process when the meat had essentially fallen off the bone indicating broth was near completion.
- Instead of straining the broth, I poured it straight into a bowl, making sure to get some of the veggies and meat chunks that make the liquid itself so flavorful.
- I sprinkled on some cilantro to give it an earthy color, added a few more pinches of ground black pepper, a squeeze of lemon juice, and it was ready to enjoy.
(All ingredients purchased from Whole Foods)
It was PHENOMENAL, and that’s not an exaggeration. The broth was soothing and tasted similar to a beef broth with more kick, and perhaps a little thicker, like a stew. The oils kept it tasting a bit fatty from the bones, although that can be fixed by straining. In any case, it was robust and surprisingly filling, and paired well with a slice of toasted French baguette, which can be dipped in the broth and used as a sauce. A very useful meal, leftovers can be stored in the fridge, or frozen, and used as a stock for soups and other recipes.
