Yesterday we got an extra hour of time in Switzerland. Yey winter time! And some real autumn weather too. Thus, it seemed to be a good day to get back to sharing some projects of mine with you.

The latest project is bone broth. Its beneficial effects on your gut health are various and the topic is covered by hundreds of blog posts all over the web. Which is why I am not gonna go into detail about it here too.

However, what I want to share with you is how to make one and what all you can do with it!

I went to the local farmers market and bought about 1kg of oxtail. I chose this part of the animal because it’s made of a good mix of bone, cartilage, and actual meat. The prices for meat here in Switzerland are quite high which is why I was pleasantly surprised to notice that the oxtail costs only 18 CHF per kilogram. Another yey!

At the markets, I also stocked up on veggies like celery sticks, colourful carrots, different kinds of pumpkin, onions, garlic, and herbs. Back at home, I got my brilliant slow and fast cooker out. No, this post is not sponsored by Sage Appliances but I would go ahead and recommend any friend of mine to get one of those babies! They are simply awesome. However, if you do not have a pressure cooker or slow cooker, just use a big casserole.

And here comes the recipe and tips:

  • olive oil
  • 1 kg of oxtails
    • brown the oxtail from all sides and remove from the pot
  • 2 onions
  • 3 garlic cloves
  • 3 carrots
  • 3 celery sticks
    • wash and chop roughly. no need to take a lot of care here. I peel the onion and chop it into 6 pieces, peel the garlic and cut it in slices. Carrots and celery want to be washed and chopped in about 4cm long pieces. I also halved my veggies along the long side to enhance surface area (–> more taste).
    • add to the olive oil with meat residue and brown for a few minutes
    • then add the meat back into the pot

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  • enough water to fill the pot (in my case a 6-liter pot)
  • 3 bay leaves
  • pepper
  • 2 tsp of salt
    • add, stir through and close the pot
  • If you use a pressure cooker:
    • pressure cook for 1 hour
    • when done remove the nice meat from the bones (it will come off very easily)
    • also, remove the veggies if you want to eat them with a meal… otherwise leave them in the pot
    • then simmer at low heat for 12 to 24 hours
  • If you use a normal pot:
    • simmer at medium/low heat for about 5 hours
    • after about 5 hours remove the nice meat from the bones (it will come off very easily)
    • also, remove the veggies if you want to eat them with a meal… otherwise leave them in the pot
    • then simmer at low heat for 12 to 24 hours

When you are done remove the bones from the pot and toss them. I couldn’t toss them right away. I had to study them for a few minutes so feel free to do the same.

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Some people don’t like the slightly soggy vegetables in their broth and like to sieve them out after they are done. I, however, like to eat them with my broth so I don’t toss them. But this is up to you.

Fill your broth into glasses or jars and keep them in the fridge (up until 1 week) or freeze the broth in freezer bags (up until 3 months).

bone broth

I said ill let you know about different things you can do with your bone broth. I mainly use it in two different ways. Either as a light soothing autumn dinner or I reduce it and use it as broth in sauces or stews.

Whenever I have it as a soup I like to add a few more cooked root veggies or cooked spinach. Legumes also work fine and give it a nice hearty note. Don’t forget to add some of the delicious and tender cooked meat back into the soup.

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Bon appétit ♥

 

 

Posted by:noëlle

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