This recipe was inspired by a conversation between family physician, Dr Cate Shanahan, and Shawn Stevenson of The Model Health Show podcast. Shawn Stevenson is a fitness and nutrition expert who used food as medicine to cure his "incurable" spinal disease and went on to launch The Model Health Show to inspire others to use food to solve their own health challenges. In this episode, Dr Shanahan talks about how bone broth can mimic the effects of botox, heal gut problems and repair damaged joints due to the collagen content.
UTENSILS YOU WILL NEED:
- 2 large pots
- 1 fine-mesh strainer
- 1 ladle
- 5 to 8 grams of puerh tea
- 4 to 6 grass-fed beef cartilage bones and marrow bones
- 2 carrots, cut into large chunks
- 1 onion, chopped in half
- 4 celery stalks, cut into large chunks
- 2 tomatoes
- 1/2 punnet of mushrooms (any type will do)
- 1 whole garlic head, cut cross-wise
- 1 teaspoon of dried mixed herbs
- 1/2 teaspoon of black pepper
- salt to taste
1. Clean the beef and put into one of the pots, covering the bones with water by a 10cm height.
2. Boil the bones over a high heat until the liquid reaches boiling point.
3. Once boiling, reduce to a medium-to-low heat and simmer for 1 to 2 hours, occasionally using a ladle to skim off impurities that build up on the surface.
4. Add the remaining ingredients and simmer for another 2 to 3 hours. Once done, add the puerh tea and allow to steep for 1 to 2 minutes.
5. Pour the broth into the second pot with the strainer on top and discard the solids.
7. Put the broth in the fridge to cool down until the fat layer solidifies on top and then skim off.
Note: Keep in the fridge for 2 to 3 days or keep in the freezer for 2 to 3 months.