Ox Broth - a strenghtening brew for winter

[Aeneas]

A few months ago an article called Broth: A Food That Heals was on SOTT. It mentioned the benefits of broth. And in light of no longer eating dairy and thus a lot less fat intake than before, I decided to have a go. But first the article:

Homemade broth is one of those foods that anyone can make--and a food that everyone should make. Canned broth must have seemed like a great invention at the time, but stocks and broths found on grocery store shelves are devoid of nutrients and real flavor. Large amounts of refined salt and harmful additives like monosodium glutamate (MSG) are usually added to make these more palatable. Real broth made at home is filled with nutritionally valuable trace minerals in their natural state. And nothing can compare with the depth of rich flavor a homemade broth can bring to so many dishes.

The nutritional value of real broth was well-known in ancient cultures and is still revered in traditional communities today. Broth is often viewed as a powerful health elixir which can strengthen the joints and bones, prevent and cure illnesses, and provide ample amounts of energy and stamina. These claims are not antiquated myths, though it may seem like that if you try to cure modern ailments with canned broth. That won’t work. But by preparing your own stock the old-fashioned way, you can reap many health benefits from it.

Of all the various ingredients which can be included in broths, bones are the most important. While the idea of bones, cartilage and marrow may not get you salivating, it’s these components that bring the miraculous nutritional value to homemade broth. Broths are a rich source of gelatin (which enhances protein absorption and helps grow healthy hair too), as well as important trace minerals. For those who can’t eat much dairy, broth is also an important natural source of calcium.

Meat and vegetables can also be included in broth, though these are more for flavor than nutrient value. You can add your favorite seasonings to the mix if you like, including sea salt, pepper and various natural spices. Don’t overdo the seasoning, however, since the broth will gain its own flavor as it cooks.

To make your broth, place all of your ingredients in a large stockpot and cover with cold water. Stocks and broths benefit the most when cold water is heated slowly, so it’s best not to try and save a minute or two by preheating the water. Place the pot over medium heat until water has reached a gentle simmer. Then adjust heat to its lowest setting and allow broth to simmer for at least 12 hours, though a full 24 hours will draw even more nutrients into your broth. (Beef broth generally needs more time than chicken broth.) Remember to only allow the stock to simmer, never boil. Boiling can botch the flavor, texture and nutritional value of your broth.

When your broth has finished simmering, remove it from heat and allow it to cool slightly. You’ll want to strain it to separate the liquid from the solids. If you want an exceptionally clear broth you can use a fine strainer, but otherwise any strainer will do. Strain the liquid into a large bowl (preferably one with a lid or cover for easy storage). Set aside meat and vegetables to use for soups or casseroles at a later time.

Store the stock in an airtight container overnight. The fat in the broth will harden and rise to the top of the bowl. You can skim off as much fat as you desire, but leave at least a small amount to enhance the overall flavor and texture. Of course, you can skim off all the fat and add it back in as desired later on.

You can freeze extra stock in an airtight container and keep it for several months, so you can easily save more time by cooking large amounts of broth at once and then storing the rest in the freezer. Use your broth to flavor soups, sauces, gravies and so much more. Homemade broth is sure to become a staple item in your kitchen when you discover how little effort it takes to enjoy such rewarding flavor and nutritional benefits.


Homemade broth is an ancient health secret that belongs in every kitchen. Since discovering Nourishing Traditions, I make homemade broth anytime I have bones handy. It makes a great addition to gravies and soups, so it’s not hard to incorporate broth into most meals. And if you've caught a cold this season, be sure to sip on warm broth throughout the day. Combined with other natural cold remedies, your cold will be gone before you can say "A-choo!"

One last tip: how do you know if you have a good-quality broth? It gels up at least a little once you refrigerate it - that means it’s full of nutritious gelatin!

I am still to order the book, but the result without the book has been great. The fat that stiffens as the broth cools has been a most needed spread on bread and sandwiches or simply for cooking. Soup bones where I am, can be bought in the supermarket, but if one is lucky enough to have a butcher nearby, then more variety is available. The other day, my butcher across the road asked if I wasn't interested in Ox-tails, which I gladly accepted as it brought good childhood memories to mind. And the result after 12+ hours of cooking was worth the waiting.

The recipe that I use at the moment as a starter until I get the book is as follows:

Approx. 2 Kg of Ox-bones cut into small pieces
2 onions
2 carrots
1/2 celery root
1 big bunch of herbs (consisting of parsley and thyme)
a few bay leaves
15 Pepper corns
3-4 ltr of water.

Clean the vegetables and cut in rough pieces. Put all the ingredients in a big pot and add the cold water until it almost covers the bones and vegetables. Bring to a slow boil and skim repeatedly in the beginning. Let it simmer for 12-24 hours. Take the bones up and strain the broth. I then let it sit to cool down and skim the fat off the next day. The fat I keep in a jar as a tasty spread on bread. According to my cook book the broth can keep about 6 months in the freezer.

It goes without saying that the vegetables and meat can be eaten too...either cold or heated up. That it will have some fat in it is only a plus and something that I now enjoy after years of not eating much animal fat. A hearty and satisfying meal.