In recent years, bone broth has gained significant popularity in health and wellness circles, celebrated for its rich flavour and various nutritional benefits. When sourced from free-range all-natural cows, particularly those raised in the lush pastures of Vietnam, bone broth becomes not only a nourishing food but also a representation of a sustainable and ethical approach to agriculture. In this blog post, we will explore the nutrition benefits of consuming bone broth made from these ethically raised cows.
Bone broth is packed with nutrients that promote health and well-being. When simmered slowly for an extended period, the bones release valuable minerals such as calcium, magnesium, and phosphorus. Additionally, it contains collagen, gelatin, and amino acids, which are essential for joint health, skin elasticity, and overall gut health.
Free-range cows that graze on natural pastures produce bones that are richer in nutrients compared to those from conventionally raised cattle. These cows enjoy a diet rich in grasses and herbs, leading to higher levels of omega-3 fatty acids and a better nutrient profile in their bones. This nutrition translates into a bone broth that not only supports bone health but also contributes to improved digestion and immune function.
Nature’s Bounty: Vietnam’s diverse landscape, characterized by its lush green fields and abundant rainfall, provides an ideal environment for raising free-range cattle. The cows roam freely, grazing on a natural diet that includes a variety of grasses and plants. This not only ensures their well-being but also promotes biodiversity in the ecosystem.
By allowing cows to graze naturally, farmers can produce high-quality bone broth that reflects the unique terroir of Vietnam. The flavors are richer, and the nutrients are more concentrated, resulting in a product that is both delicious and wholesome. This connection between nature and nourishment is at the heart of why consumers are increasingly drawn to bone broth from free-range cows.
Making bone broth is a simple and rewarding process that results in a nutritious and flavorful base for soups, stews, and sauces. Here’s a basic recipe for making bone broth at home using beef bones, but you can adapt it for chicken or other types of bones as well.
Ingredients:
– 4-5 pounds of bones (beef marrow bones, knuckle bones, chicken feet and/or chicken carcasses)
– 2 tablespoons apple cider vinegar (helps extract nutrients from the bones)
– 1 large onion, quartered (you can leave the skin on for added color)
– 2-3 carrots, chopped
– 2-3 celery stalks, chopped
– 5-6 cloves garlic, smashed (optional)
– 2-3 bay leaves
– 1-2 teaspoons whole peppercorns
– Fresh herbs (like thyme or parsley) (optional)
– Water (enough to cover the bones, usually around 10-12 cups)
– Salt (to taste)
Instructions:
- Prepare the Bones:
– If using raw bones, you can roast them first for added flavor. Preheat your oven to 400°F (200°C). Spread the bones on a baking sheet and roast for 30-40 minutes, turning once, until browned.
- Combine Ingredients:
– In a large stockpot or slow cooker, combine the bones, apple cider vinegar, onion, carrots, celery, garlic, bay leaves, peppercorns, and any optional herbs.
- Add Water:
– Pour enough water over the ingredients to cover the bones by about 1-2 inches. Leave some room for evaporation if using a pot.
- Simmer:
– If using a stockpot, bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently. If using a slow cooker, set it on low and let it cook for 12-24 hours.
– For stovetop cooking, simmer for at least 12 hours, but up to 24 hours is ideal for maximum nutrient extraction, especially for beef bones.
- Skim the Foam:
– During the first hour of simmering, you may notice some foam rising to the top. Skim this off with a ladle for a clearer broth.
- Strain the Broth:
– Once the broth has finished cooking, remove it from heat. Use a fine-mesh strainer or cheesecloth to strain out the solids. You can discard the solids, as most of their nutrients will have been extracted.
- Cool and Store:
– Allow the broth to cool to room temperature. You can store it in the refrigerator for up to a week or freeze it for longer storage. If refrigerated, you may notice a layer of fat on the top once it cools; this can be skimmed off or left for flavor.
- Season to Taste:
– When ready to use, season the broth with salt and additional herbs if desired.
Tips:
– Flavor Variations: Feel free to experiment with different vegetables and herbs according to your taste preferences.
– Storage: Bone broth freezes well. Consider storing it in ice cube trays for easy portioning.
– Usage: Use bone broth as a base for soups, stews, sauces, or simply sip it warm for a nourishing drink.
Enjoy your homemade bone broth, packed with nutrients and flavour!
