Recipe of Bone Broth
Bone-Building Broth (makes 10-14 cups)
Once you made the soup add veggies and meat you prefer and season with salts or soy sauce to taste. You can freeze the broth to use later.
Ingredients:
2 pounds of cooked or raw beef, lamb, or pork bones (I strongly recommend buying organic, if available. You can often buy just bones at your local market.) 1/2 cup rice wine or white wine (the acid is necessary to draw out the marrow) 16 cups of water 1 medium size carrot (optional) chopped into 1-inch pieces (Can also use broccoli stems, mushrooms, or leeks) 1 medium-size onion chopped into 1-inch pieces.
Directions:
1) Place the bones, wine, water, and vegetables (if using) in a large pot. If the bones aren't covered with liquid, add water until they are.
2) Bring to boil, lower the heat, and simmer, uncovered for 5 minutes. Skim off and discard any froth that rises to the top of the stock.
3) For beef bones, simmer, covered, for 8 to 10 hours; add more water if needed. For pork or lamb bones, simmer, covered, for at least 2 1/2 hours.
4) Remove the bones, vegetables, and ginger from the stock, using a slotted spoon, a strainer, or piece of cheesecloth.
5) Skim off any excess fat. Season the stock with salt if desired (or wait to add until you cook with the stock).
6) If you aren't using the stock immediately, you can store it in the fridge for a few days or freeze it in small portions for later use.
Provided by your local Acupuncturist Jin Choi who practices in Randwick Acupuncture Clinic.
References: ("Harvard researchers have found new evidence that female mammals can produce egg cells throughout life", Harvard University Gazett.2005)
