Bring on the Bones!
Winter is hot soup time and the combinations are endless. This is the time when I ask my butcher to chop up that free range marrow bone for preparing a wholesome stock. Before you turn up your nose to consuming marrow bone, just think about the following benefits:
Bone marrow is high in vitamins, minerals and essential fatty acids. It’s important for gut health and supports the immune system by carrying oxygen to cells. It speeds up the healing process of fractures and maintains healthy bones as well as improving brain function. Using bone stock will enrich you with calcium, silicon, phosphorus, magnesium, zinc, manganese, sulphur chondroitin, selenium, glucosamine and last but not least, lipids such as alkylglycerols for serious immune system problems.
Have your butcher cut up the bone in smaller pieces and slow cook for a few hours or use pressure cooker. Add onion, bay leaf, carrots, celery, parsley, few cloves and juniper berries for extra flavour. Let cool and refrigerate so you can take off majority of fat. Do leave the marrow fat which will be under the fat cover. It is important to not remove all fat. Rest assured, your body needs animal fat for maximum health.
Important: When preparing any bone stock, only use bones from grass-fed cows/lamb or organic chicken.
Contributor in Gourmet & Health in www.theaustraliatimes.com.au