Forget juicing it’s all about broth-ing: How to jump in on NYC’s latest health fad Bone Broth
In New York City body conscious city dwellers are starting the New Year by stocking up on bone broth, the latest health food fad to inspire long queues.
The golden broth is believed to have a number of health benefits and is said to aid digestion, ease inflammatory diseases and even increase levels of happiness hormone dopamine.
New Yorkers who have swapped their afternoon coffee run in favour of a broth pick up are reaping the beauty benefits too. Broth, made with animal bones, is rich in collagen and gelatin both of which strengthen hair and act as an anti-aging factor for skin.
Broth hotspot Brodo in Manhattan’s East Village may be a bit off the radar for aspiring Irish broth-ers but creating your own at home is so simple and a great way to use up the left over bones and caresses from a weekend roast.
Most butchers are happy to sell you animal bones for little cost and the final broth is super simple to make and freeze. Fresh herbs, spices and flavoured oils all stand to boost the flavours of your golden broth making it a great afternoon pick-me-up, especially in winter.
Rich Beef Broth
500 grams of stewing beef or left over beef from your Sunday roast
1kg of beef bones (knuckle and neck bones from your butcher)
2tsp of olive oil
2tsp of tomato paste
3 tbsp of apple cider vinegar
2 carrots peeled and chopped
2 celery sticks
One onion halved
One head of garlic
One bay leaf
Fresh herbs such as thyme or parsley
Read more: The Happy Pear's Chunky Moroccan Harira soup
Place your meat and bones into a large saucepan and add water until they are completely covered. Add the tomato paste and apple cider vinegar and simmer on a low heat for three hours.
Add the remainder of the ingredients and simmer for three more hours if possible. Sive the mixture and allow to cool. Skim the fat from the top and discard.
This broth will keep in the fridge for 4 days and can be frozen.
Simple Chicken Broth
One leftover chicken carcass
One head of garlic
Three celery sticks
Three carrots roughly chopped
3 tsp apple cider vinegar
Place all of the ingredients in a large saucepan and add water until completely covered. Simmer on a low heat for three hours. Strain the mixture and allow to cool. Skim the fat off the top of the broth and keep in the fridge for four days or freeze.