Early last year, Don Roden, owner of The Organic Butcher of McLean, alerted us to a hot new food trend: bone broth. Packed with minerals, amino acids, and collagen, the many nutritional benefits of bone broth include increased energy, a heartier immune system, and healthier joints. Plus, it happens to be delicious. After enjoying the benefits of bone broth for a year, we decided it was time to pass along some of Roden’s secrets to making and maximizing the drink; here are his recommendations:
Find a good source for your main ingredient. Your local butcher is your best bet for finding a variety of bones with which to make your broth. While you can use pretty much any type of animal bones, Roden highly recommends this recipe for beef bone broth by Marco Canoro of New York City-based Brodo Broth Company.
Prepare the finished product for storage. The broth will keep in the refrigerator for a few days, and a couple of months when frozen. For a quick and easy breakfast or lunch substitute, pour the broth into individual Ball jars that you can grab on the go (we like to drink one every other day). We like to freeze our broth in ice cube trays, which lets us use the broth later a number of ways (see below)
Enjoy your broth. Just skim the fat off the top and put it in the microwave or pour it into a sauce pan on the stove. For frozen broth, pop a few cubes into a cup to heat up and drink, or use them as a rich base for casseroles, soups, or sauces.
TSG Tip 146 provided by Don Roden of The Organic Butcher of McLean in McLean, VA.