Preheat oven to 450°F. Place beef bones, carrots, leek, onion and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Stir contents and continue roasting for another half hour. Fill (6 quart or larger) stockpot with 12 cups of water and add celery, bay leaves, peppercorns and vinegar. Scrape the roasted bones and vegetables into the pot along with juices. Add more water to cover bones and vegetables, if needed. Cover the pot and bring to a gentle boil. Reduce heat to low and simmer (lid slightly off), skimming foam and excess fat occasionally, for at least six hours. Add more water if necessary to ensure that bones and vegetables are fully submerged. Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve. Discard bones and vegetables. Let it continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth. Chill or freeze as necessary. Food & Drink by Shari Darling For more information on wine and food, go to www.sharidarling.com Bone Broth Since childhood, I have always loved soup. As an adult, I love soup from every culture. I also learned at a young age that bone broth intensifies the soup’s depth and roundness of flavour. But there is more goodness in bone broth than just the flavour. It is rich inminerals that our bodies can easily absorb. Bone broth helps to heal and support our immune system. This includes chicken, beef, fish and lamb. Bone broth fights the common cold and flu by inhibiting viruses. It also fights gut inflammation. It contains collagen and L-glutamine that aid in healing our gut lining.This reduces intestinal inflammation, thus helping to reduce leaky gut syndrome and food allergies. Bone formation requires an adequate and constant supply of nutrients such as calcium, protein, magnesium, phosphorus, vitamin D, potassium, zinc, manganese, copper, boron, iron, vitamin A, vitamin K, vitamin C and the B vitamins. Bone broth with vegetables helps our bodies attain these nutrients. Research shows that obese people have more Firmicutes bacteria and less Bacteroidetes in their digestive tracts. Firmicutes bacteria cause more extraction of calories from food. As a result, a higher ratio of Firmicutes is a marker of obesity. A healthy gut reduces Firmicutes bacteria, aiding in weight loss. Eating broth before a meal also promotes a full stomach, thereby aiding in the reduction of food consumed overall. Bone broth with vegetables adds electrolytes and carbohydrates that keep the body hydrated, stimulate muscle protein synthesis, provide arthritis and joint-pain relief, strengthen nails, protect cells, lower blood sugar, improve sleep, regulate insulin and slow down the aging process. Basically, brothmade with bones is a fantastic item to add to your winter recipe collection. I love making beef bone broth, which I use in my Asian Beef Short Rib Soup recipe. To make this soup, have your local butcher prepare four pounds of Korean button bone-style beef short ribs (1/8-inch thick, single bone). Bone broth can be stored for five days in the refrigerator and for six months in the freezer. 4 lb. beef bones, preferably a mix of marrow bones with a little meat on them (oxtail, short ribs or knuckle bones, cut in half by a butcher) 2 medium unpeeled carrots, cut into 2-inch pieces 1 medium leek, end trimmed, cut into 2-inch pieces 1 medium onion, quartered 1 garlic head, halved crosswise 12 cups water 2 celery stalks, cut into 2-inch pieces 2 bay leaves 2 tbsp. black peppercorns 1 tbsp. cider vinegar Beef Bone Broth Recipe Makes 8 cups 50 | www.snowbirds.org
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