Nom Nom Paleo: Food for Humans (32 page)

On a cold winter’s day, nothing hits the spot like a steaming bowl of bone broth—especially when I’m feeling under the weather. Not only does it warm me from the inside out, it’s also a terrifically nutritious superfood. Packed with health-promoting minerals like calcium and magnesium, bone broth is also loaded with collagen and gelatin, making it a magical elixir that boosts both intestinal and joint health.

And did I mention how wonderful it tastes? Done properly, bone broth reveals its divine depth and adds a robust, umami dimension to your soups and stews. Sure—broth made with bare bones can be less than appetizing, but that’s why I always use meaty bones like cross shanks, oxtails, and short ribs to punch up the flavor. And to produce a gelatin-rich broth, make sure to include knuckles or chicken feet.

There are plenty of ways to make bone broth at home. I’ve simmered it on the stove and in a slow cooker, but when I want it pronto, I turn to my pressure cooker—an invaluable tool for quickly transforming a pile of bones into a rich, flavorful broth. Whichever method you choose, you’ll love the rich, comforting flavors of this homemade stock.

2
½
pounds assorted
beef
,
chicken
, and/or
pork bones
(see note on opposite page)
2
medium
leeks
, trimmed, cleaned (see note
here
), and cut in half, or
1
small yellow
onion
, peeled, trimmed, and cut in half
1
medium
carrot
, peeled and cut into
3
pieces
8
cups
water
, plus more if needed
2
tablespoons Paleo-friendly
fish sauce
1
teaspoon
apple cider vinegar
¼
ounce dried
shiitake mushrooms
(optional)
4
garlic cloves
, peeled and smashed (optional)
1
(
1
-inch) piece fresh
ginger
, peeled and cut into thick coins
Kosher salt
or
Celtic sea salt

1. P
   lace the bones and vegetables in a large (at least
   6
   -quart) stockpot, slow cooker, or pressure cooker, depending on your desired method of cooking.
   
2. A
   dd water to the pot, making sure the bones and vegetables are fully submerged. If you’re using a pressure cooker, don’t fill it beyond two-thirds capacity.
   
3. P
   our in the fish sauce and apple cider vinegar. If desired, add dried shiitake mushrooms, garlic, and/or ginger to the broth. Then, cook using one of the three methods below.
   

4. If cooking the broth in a stock pot:
   

   Cover and bring to a boil over high heat. Skim off the scum, and turn down the heat to maintain a low simmer. Cook, covered, for
   12
   to
   24
   hours, or until the bones are soft. Check occasionally and add water if needed to keep the bones and vegetables submerged. Cooking on the stovetop is the traditional way to make a pot of bone broth, but it takes a lot of babysitting. Patience is key!
   

    
   

   If cooking the broth in a slow cooker:
   

   Cover and set to cook on low for
   8
   to
   24
   hours. (You can actually simmer it for days; some say that the longer you cook your broth, the more nutrient-rich it becomes.) The advantage of using a slow cooker to make your broth is that you can leave the house without fear of burning it down to the ground. Still, you’ll have to wait a long time before you can sip on a mug of broth, so plan ahead.
   

    
   

   If cooking the broth in a pressure cooker:
   

   Lock the lid of the pressure cooker in place and cook over high heat. Once it reaches high pressure, immediately turn the burner down to the lowest possible setting (“simmer” usually works) that will still maintain high pressure. Set a timer for
   45
   minutes, and when it goes off, turn off the burner and remove the pot from the heat. Release the pressure naturally, about
   10
   to
   15
   minutes.
   

5. S
   train the broth through a fine-mesh sieve (or cheesecloth-lined colander) to filter out the bones, veggies, and any remaining scummy bits. Season with salt to taste. Drink up.
   
6. T
   his broth will keep in a covered container for a few days in the refrigerator (or for up to
   6
   months in the freezer). Once it’s chilled, the bone broth should transform into a jiggly gel—a sure sign that it’s loaded with gelatin. (And don’t fret—it’ll return to its liquid state once it’s heated.)
   

Pho bò
—a classic Vietnamese rice noodle soup served with sliced rare beef and well-done brisket—occupies a special place in my heart. I cherish my childhood memories of slurping down steaming bowls of slow-cooked
pho
broth, savoring its aromatic spices and flavorings. My Paleo version omits the rice noodles, but leaves all the comforting beefiness intact. Plus, it takes just
2
hours to make!