Healing Beef Bone Broth Recipe
Bone broth is a quintessential ingredient in Egyptian cuisine. It is nutrient-rich liquid made by simmering animal bones and connective tissues in water, valued for its health benefits and versatility in cooking.
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Equipment
Ingredients
- 3 –4 lbs beef marrow bones and meaty bones
- Vegetables & Aromatics
- 2 large onions, quartered
- 1 whole garlic head, halved crosswise
- 2 celery stalks, chopped
- 2 carrots, chopped
- A handful of fresh parsley
- 2 rosemary sprigs
- A few thyme sprigs, optional
- Spices & Flavorings
- 2 cinnamon sticks
- 4 –5 cardamom pods
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- ½ teaspoon allspice berries
- 4 –5 small mastic beads
- 1 large fresh ginger root, sliced
- 2 fresh turmeric roots, sliced
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon ghee
- 12 –14 cups boiling water
- For Serving
- Sea salt and black pepper, to taste
- Fresh parsley
- Lemon wedges, optional
Instructions
- Preheat the oven to 400°F (200°C). Arrange the bones on a baking sheet and roast for 30–45 minutes until deeply browned and caramelized. Alternatively, toast the bones directly in a large stockpot with hot ghee for extra flavor.
- In a large stockpot, heat the ghee over medium heat. Add onions, garlic, celery, carrots, ginger, turmeric, rosemary, parsley, and thyme. Stir for 5–7 minutes until fragrant and lightly caramelized.
- Add the Spices. Add cinnamon sticks, cardamom, bay leaves, black peppercorns, allspice, and mastic beads. Stir briefly until aromatic. Add the roasted bones to the pot and toss them gently with the aromatics and spices. Cover with Boiling Water
- Pour in enough boiling water to completely cover the bones and aromatics. Add the apple cider vinegar or lemon juice. Simmer Slowly in a heavy bottom pot or in a slow cooker.
- Bring the broth to a boil over high heat for 5 minutes. Reduce the heat to very low and simmer gently for 6–10 hours. The longer it simmers, the richer and more gelatinous the broth becomes.
- Skim the Surface. During the first hour of simmering, skim off any foam or impurities that rise to the top using a spoon.
- Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or large bowl. Discard the solids.
- Season with sea salt and black pepper to taste. Add a splash of apple cider vinegar .Serve warm in mugs or teacups with fresh parsley and a squeeze of lemon if desired.
- Refrigerate for up to 1 week or freeze for up to 6 months. Freeze in jars, silicone molds, or ice cube trays for easy everyday use.
Nermine's Notes
- Use a combination of marrow bones and meaty bones for the richest flavor and collagen.
- Ginger, turmeric, cinnamon, and cardamom add warmth and help balance strong meaty flavors.
- Mastic beads add a subtle pine-like aroma traditional in Middle Eastern cooking.
- Ghee gives the broth a rich, deeply comforting flavor.
- Boiling water helps create a cleaner-tasting broth with less gamey flavor.
- For a stress-free slow cooking, use a slower cooker fitter with a timer such as crockpot.