Bone Broth, Asian Style – Winter Series Recipe

Added November 12, 2018 in ,

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Lets warm up those bones …

For our winter series this week, we are taking recipe inspiration from the Eastern part of the world.

In Asian culture, soups and broths are part of everyday meals. A traditional Japanese breakfast would include a bowl of Miso Soup to warm the body. Chinese restaurants feature a long list of house soups, from an appetite stimulating Hot and Sour Soup to even a light broth served after dinner to cleanse the palate and complete the meal.

There’s nothing better than a pot of soup simmering on the stove but with today’s active lifestyle that a pot simmering for hours on the stove isn’t feasible so, instead, we use a slow cooker to make an Asian-style bone broths at home that will last the entire week for our family.

But what is bone broth?

Bone broth is often gently simmered for 24 hours (or more!) to extract as much nutrients from the bones of an animal, whether it be fish, chicken, pork or beef. The long cooking time breaks down bone to release vitamins, collagen and calcium phosphate — nutrients that are so good for us.

And here is our recipe:

Ingredients

  • 1.8kg (4 pounds) pounds spareribs or Marrow Bones
  • 1 head garlic, roughly crushed
  • Big knob of fresh ginger (about the size of 2 fingers), roughly chopped, skin on
  • 4 stalks green onions, cut in half
  • 2 sticks of cinnamon

Method

  1. Reserve half of the garlic, ginger and green onion for later in the week. Tie the green onion bundles with twine
  2. In a slow-cooker, add green onion, garlic and ginger. Fill slow cooker with water, up to 1-inch below rim. Set to cook on high heat at first.
  3. When the bone broth comes to a simmer after an hour or so, you’ll see lots of scum. Skim and discard. Set slow cooker on low and let the bone broth cook for at least 6 hours.
  4. Use a skimmer to skim the surface of any particles and oil. Season with salt, to taste.
  5. After drinking some of the bone broth, top off the slow cooker with additional fresh water. After 2 days, discard the spent meat and bones, herbs and vegetables. Cooking the bones beyond 2 days may make the soup taste sour, as the bones break down.
  6. Add the reserved garlic, onion and green onion (and additional meat/bone if desired). After that it’s up to you, you can add additional vegetables, aromatics and dried ingredients such as noodles or rice as you wish. Just keep the setting on low.

This is literally soul food… goodness in a bowl and simply delicious. Enjoy!

Are you enjoying our winter series recipes so far ? Have a look here for all recipes to date.

Hugh

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