Beef Broth as an Historical Staple
For centuries mothers have been nourishing their families with big pots of simmering beef broth full of bones and vegetables over open fires. As the pot simmered for many hours, the life giving minerals and healing gelatin were drawn out of the bones into the amber liquid. Often the broth was simply topped up everyday with fresh ingredients and continued to simmer – the contents ladled out as needed at meal times.
Broth is, as they say, as old as the hills. It is an unfancy, deeply nourishing staple that has sustained families since time immemorial. It went out of fashion in the mid 1900’s as food companies started creating and marketing commercial broth and dried stock cubes. We were told we didn’t have time to make broth and buying it instead was the best option in a new modern world. As a culture we bought into the lie and traded our health for convenience.
The Return of Beef Broth
Thankfully broth has undergone somewhat of a renaissance in recent years. Many people have become aware of the questionable ingredients in many commercial products and their impact on our health. Broth has swung back into fashion as the crunchy mums strode back into the kitchen. There is still a long way to go in educating the general population on the importance of eating real food and cooking from scratch. However I’m a believer in celebrating the wins and it is wonderful news for the future of our children, that broth is coming back into vogue.
I did not know the benefits of broth or have it in my weekly routine until about 10 or 11 years ago. At that time I was researching madly trying to find solutions for my young son who had eczema. Ever since then it has become a staple in our house. Whether it is chicken or beef broth or even the occasional lamb or turkey broth, my fridge is usually stocked with multiple mason jars of this wonderful food.
One of the delightful things about making beef broth is that it is just so simple! Throw everything in a big pot and let is simmer. Strain and pour into jars and voila you are done.
Beef Broth Ingredients:
Beef bones (grass fed, grass finished if you can find it – but even without that it is well worth making)
Any vegetable ends or pieces that you have saved such as (but not limited to) carrots, celery, onions.
Half a dozen whole peppercorns
2 Bay Leaves
Dash of Apple Cider Vinegar
Pure water
Salt to flavour
Method:
Put all ingredients in a big stock pot or dutch oven. Cover with water and bring to the boil. Reduce to low and allow to simmer for 24 hours. Strain off liquid and decant into mason jars. Store in the fridge. The fat will rise to the top as it cools. If there is a decent fat cap (1/4 inch or 1cm at least) it should store for multiple weeks in the refrigerator.
Check out this article about making Chicken Broth.
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