L IFESTYLES /C ULTURE
Beef Bone Broth:
Healthy and Versatile
Roast at 400 degrees for
about 40 minutes until the
meat is browned and the veg-
etables are cooked.

Dump the contents of the
roasting pan, including all drip-
pings, into a large stockpot.

Cover with water, add the
remaining ingredients and
bring it to a boil.

Lower the heat, cover and
simmer for 12-36 hours.

Strain and use as desired.

F O OD
BONE BROTH seems to be
having its 15 minutes of fame
these days.

Th e name — bone broth —
refers to a long-simmered con-
coction of bones, vegetables and
herbs that becomes a rich, deeply
fl avored and healthy elixir.

But it is a misnomer; it
is actually a stock with an
extended cooking time. Stock
is simmered for several hours
with bones and various aro-
matics, whereas broth is gen-
erally simmered with meat
for a shorter period, results
in a thinner consistency and
a milder fl avor and generally
does not use bones. But with
apologies to Shakespeare, a
broth by any other name would
still taste as rich.

Bone broth has been
touted as a bit of a cure-all. It
is reported to help everything
from the common cold to joint
pain to intestinal infl ammation
to the eff ects of aging. Scientifi c
research does not necessarily
support all of these claims, but I
have a colleague who swears her
achy knees feel better when she
drinks bone broth.

And scientifi c research does
support the indisputable fact
that easy-to-digest, whole-
some, nutrient-rich foods like
bone broth are good for one’s
health, so it is a reasonable
choice for a sensible diet.

My husband has become a bit
obsessed with beef bone broth. It
started a few weeks back when he
made his fi rst chili of the season
as the weather turned cold. He
had a notion that the chili called
for beef broth, and was deter-
mined to go the distance with
bone broth, so he asked me to get
marrow bones, which he roasted
and then simmered for a day.

In the end, the recipe did not
require beef broth (don’t get me
JEWISHEXPONENT.COM started), so we had a gallon of
bone broth with no clear desti-
nation. Th e good news was that
we used it for a wonderfully
warming and healthy vegetable
soup. We also froze a couple of
pints for future use.

Oh, and of course, I gave
a container to my colleague
with the achy knees. One note
of warning: Bone broth is fra-
grant and the smell fi lls the
house while it cooks. Th is is BEEF BONE BROTH
worth considering before you VEGETABLE SOUP
embark on the project as the
Th is soup was a great way
smell is quite pervasive.

to use the spare vegetables I
BEEF BONE BROTH
had lying around. Th is version
Makes about 1 gallon
uses a classic assortment of late
fall/early winter produce like
Th e beef bones need to be cabbage, squash and root vege-
roasted fi rst in order to tem- tables, but you could adapt it to
per the fl avor. Th is only takes whatever is in season.

about 40 minutes, but it is cru-
cial for a successful result.

1 tablespoon canola oil
For the roasting step:
2 cloves garlic, minced
1 onion, chopped
8 cups assorted chopped
4 large marrow bones
1 large onion, coarsely
chopped 3 carrots, coarsely chopped
3 stalks celery, coarsely
chopped 1 parsnip, coarsely chopped
(optional) 1 head garlic, cut in half
A handful of fresh herbs:
rosemary, thyme, parsley,
marjoram, whatever you
have on hand or
2 tablespoons mixed
dried herbs
Madeleine_Steinbach/iStock/Getty Images Plus
vegetables: carrots,
cabbage, butternut squash,
parsnips, sweet and white
potatoes, celery, etc.

1 teaspoon salt, plus
generous sprinkling of
pepper 2 quarts bone broth
1 cup red or white wine
1 cup water
2 cans chickpeas or
white beans, drained
In a large stockpot, heat
the oil and sauté the garlic
and onion. When fragrant,
add the remaining vegetables,
salt and pepper.

Sauté the vegetables
until they are soft, about
10 minutes.

Add the broth, wine, water
and chickpeas. Bring the mix-
ture to a boil, reduce the heat
and simmer for an hour. ●
Madeleine_Steinbach/iStock/Getty Images Plus
KERI WHITE | JE FOOD COLUMNIST
For the simmering step:
All contents of roasting pan,
plus drippings
2 tablespoons salt
2 teaspoons black pepper
1 cup red wine
In a large roasting pan,
place all the “roasting step”
ingredients, evenly distributed.

JEWISH EXPONENT
JANUARY 17, 2019
21