It’s always the right time to make and enjoy the multitudinous benefits of truly pasture reared and grass fed animal bone broth.
It’s full of essential nutrients; anti-inflammatory and gut-healing proteins which are great for digestion. The calcium, magnesium, chondroitin, glucosamine and arginine will do wonders for strengthening your skeletal system. This delicious gel is excellent for your skin and nails. It contains proline and glycine which speeds healing in diseased joints and rebuilds the connective tissue in tendons and ligament. The conjugated linolenic acid is vital for a healthy heart and will boost your immune system and help stave off nasty colds. In a nutshell (none added) our broth will definitely help you make old bones.
We make no bones (sorry) about the fact that we have more bones than we know what to do with each week. Buying whole animals directly from small local Western Cape farmers is the only way that we can be 100% certain that the meat we are getting is what we say it is.
But whole animals mean more bones than we have space for in our cold room. So finally last week in our weekly mailer, sign up here we decided to talk about bone broth being the wonder tonic (above) and posted a recipe (below).
The response was great and lots of people ordered bones. But we were concerned that for many this was, in all likelihood, a once off and our cold room would very shortly again be overflowing. So we've decided to go the whole hog and offer the finished product as an easy and healthy alternative.
For those of you who like the idea but would like the skip the hassle of making it yourself, Cure Deli is now making our own broth. It's simply made with grass fed and certified free range bones only. Carrots, onions, celery and a splash of apple cider. No salt added. Which is great so you can have it savoury or sweet in something like a breakfast smoothie or add to a pressed juice.
For those of you who want to make your own.
Simple bones broth recipe
Ingredients 2kg bones (pork, beef or lamb or a combination of 2 or all 3 ) The quality of the bones is what’s most important! 2 carrots 2 onions 2 celery stalks 2 tsp Apple cider vinegar (to leach minerals and other nutrients form the bones) Salt (optional) Method Roast the bones first, to improve their flavour (optional) Roughly chop all vegetables and add to a large pot with the bones and vinegar. Cover with just enough water so all the bones are submerged and place on a very low heat (bubbles should barely break the surface) for at least two hours (the longer, the better). Then remove any debris that has floated to the top. Add more water. Simmer for about 12 hours then strain to remove all the solid bits. Add salt to taste. If you want to remove the fat, place in the fridge overnight – the fat will form a solid layer on top which is easy to remove.
Storage: Once the broth is made, it will keep in the fridge for a few days. You could divide it into portions, for into an ice tray, freeze, and defrost when needed.