Bone Broth: Myth or Magic

Bone broth, back in the day, painstakingly made in grandma’s kitchen, was called “soup.”  Soup wasn’t purchased in a box (made of bouillon cubes).  It was a flavorful, rich concoction of reduced bones and herbs, steeped for hours and hours and hours.  Timeless.  Many folks say it has healing properties more potent than we can even imagine.

Kobe Bryant, Los Angeles Lakers superstar, credits bone broth for the accelerated healing of his ruptured achilles tendon and knee injury.  Louise Hay, one of the legendary founders of the self-help movement (not to mention, publishing empire), at the age of 90 attributes her glowing good health to this nourishing elixir.  She even co-wrote an entire book on the subject:  The Bone Broth Secret.  She claims the benefits of drinking this stuff include:

•   Immunity boost
•   Alleviation of the common cold and bronchitis
•   Reduction of inflammation
•   Strengthening of bones and teeth
•   Promotion of weight loss (O.K.  I’m in!)
•   Improved hydration
•   Increase of exercise capacity
•   Build-up of muscle
•   And at least 10 more

Whoa.  Give me a steaming mug immediately!

And, not surprisingly, restaurants (e.g. Brodo and Spring Bone Kitchen, both in New York) featuring this “It” drink are cropping-up and serving-up to health-conscious and fashionable patrons.  So why, you wonder, am I blogging about the benefits?  Our own chef, Jason Perez of Green Hills Cafe in Santa Cruz County (who just received a rave review from the Santa Cruz Sentinel), has an urn ready and waiting at the counter.

So here is the recipe, using beef knuckle bones and chicken bones:

Day 1:
fill large stock pot with water
add bones
bring to just boiling
turn flame down low to simmer overnight
Day 2:
skim and discard fat
add-
  1 large onion quartered and skinned
  2 large carrots cut in half with skin on
  1 tbsp turmeric
  2 tbsp dried maitake mushroom pow
  7 cloves garlic
  1 tbsp black peppercorns
  1 ginger rough chop
  1 bunch thyme
  3 stalks celery
  1/4 cup apple cider vinegar
return to just under boil
reduct to light simmer 
cook overnight
Day 3:
bring broth to light boil for 1 hour
strain and chill
when broth is chilled, remove fat cap
reheat as needed

Get over to Chef Jason's cafe (1700 Green Hills Drive, Scotts Valley, back of the building) and give it a "shot."  Let’s try it and decide together:  Myth or magic?

Taste of Things to Come

When did tiny become big?  The “Small Plates” trend in food.