Bone broth is very comforting and soothing and one of the most inexpensive and nutrient-dense foods.
Add veggies to make the broth even more nutritious. Broth ensures that no part of meat products is wasted.
Bone broth made in a slow cooker
Bhauna Hansjee
I make broth from free-range, hormone-free bones from ethically farmed animals, which us Durban folk can find at Hope Meat Supplies.
I first roast about 1.5-2 kg bones to get more flavour out of them. Next, I put the bones in my 6-litre stock pot (slow cooker) with a few tablespoons of apple cider vinegar and enough water, and cook them for at least 48 hours over low heat.
In the last 8 hours or so, I add garlic cloves, whole ginger, herbs and any low-carb veg I may have on hand. I skim the fat off the top while it’s cooking.
Before I drink broth, I fry fresh garlic and ginger, onions and chillies in good butter – pasture-raised cows make the best butter!
Season with Himalayan salt, pepper and a good squeeze of lemon juice or apple cider vinegar to balance out the richness of the broth.
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