I know it’s the start of summer, but this bone broth craze is still going strong. Have you tried it? It’s super easy and good for your health.
My town’s weather in Manhattan Beach has yet to heat up, so soup is still on the menu until summer temperatures arrive. I’ve been making Bone Broth a lot lately both for its health benefits and flavor. I love to use it as a base for dumpling noodle soup for my family. Recipe for both the Bone Broth and Dumpling Noodle Soup follows.
Per Shape Magazine, the following are nine reasons to drink Bone Broth:
- The gelatin in bone broth helps seal up holes in intestines which helps cure constipation and some food intolerances.
- Protect your joints.
- Look younger with healthier skin, hair & nails.
- Sleep better, feel better.
- Immune support.
- Stronger bones.
- More energy.
- It’s economical!
Ingredients for Bone Broth
- 2 lbs Oxtail (bones with knuckles or joints best for bone broth)
- One onion
- 5-6 cloves of peeled, whole garlic
- Salt and Pepper
- optional: daikon radish (I prefer excluding this but many like it)
Instructions for Bone Broth
Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.
The blood creates a kind of foamy residue that rises to the top of the broth while cooking, so it is preferable to take the blood out beforehand. I skim off the residue anyway, so I soak the oxtails for only 10 minutes before cooking. But the longer you soak, the lighter in color your soup will be. Many think this also gives the soup a cleaner taste.
Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Add the whole onion, 5-6 garlic cloves and radish (if using).
Bring the pot to a boil and then turn down to a simmer.
Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you’ll want to skim off the impurities that rise to the top. Salt and pepper as you go and taste to suit your preference.
Allow the pot to cool and remove the oxtails into a separate bowl. Take meat off oxtail bones, cover and refrigerate. Discard bones.
Cover the pot with the lid and refrigerate overnight. The next morning, the fat will be solidified. Skim the fat and discard.
Separate batches into containers or Ziploc bags for storage (use Ziploc if freezing).
You are finished with Bone Soup! Easy, right? The next section of this post is using the soup for a base to make Dumpling and Egg Noodle Soup.
Ingredients for Bone Soup with Dumplings and Egg Noodles
- 6 cups of Bone Broth (1.5 cups per serving is a good estimate)
- Oxtail meat from Bone Broth
- 1/2 lb thinly sliced beef (brisket or flank steak- I like to use shabu beef)
- 1/2 package Frozen dumplings (Trader Joes has tasty chicken dumplings)
- 8 oz Egg Noodles
- Salt and Pepper
Instructions for Bone Soup with Dumplings and Egg Noodles
Take an amount of soup to serve. Bring the pot to a boil, add the oxtail meat back in.
Season generously with salt and pepper, Lower to a simmer and cook for about 20-30 minutes.
Add 1/2 lb egg noodles and cook for 7 minutes. I like to use egg noodles because they don’t get as soggy as other types of noodles in soup.
Add frozen dumplings.
Add thinly sliced beef. Cook for 3 minutes.
Taste, and season with more salt and pepper if needed.
When ready to serve, garnish with edamame and/or diced green onions.
Doesn’t it look delicious? Try it! It has great health benefits, and it is delicious.
Flavor Your Life with an Ounce of Salt. A lifestyle blog by Jen Oliak.