Below is a gallery of images that show how to make bone broth.
Bone broth is used in Chinese medicine help heal broken bones, after the bones have started knitting together, and during the later stages of the healing process. I used it recently to help heal a “boxer’s fracture” on my right hand, along with Chinese herbs that are specifically suited for this purpose.
If you think that you have a broken bone, then you should consult a doctor right away.
Since I love to cook, my recipe for bone broth is the same recipe that I use to make demi-glace (minus salt, pepper, Western herbs, and red wine); I don’t reduce it as much as I would for demi, and I add Chinese herbs that nourish Qi and Blood, as well as herbs that tonify the Kidneys and strengthen bones, during the last hour of the decoction process.
The recipe is as follows:
1. Roast veal bones and root vegetables and then transfer them to a large pot
2. Add water almost up to the top of the pot and simmer for several hours until the water is reduced by half.
3. Remove the bones and vegetables and strain the solution through some cheese cloth.
4. Return the decoction to a pot and simmer for several hours again until it is reduced by half.
5. Transfer the liquid to jars. Chill and remove the tallow that has risen to the top of the jars. (This tallow is an excellent fat for sautéing vegetables, so don’t throw it away!)
Bone broth is used in Chinese medicine help heal broken bones, after the bones have started knitting together, and during the later stages of the healing process. I used it recently to help heal a “boxer’s fracture” on my right hand, along with Chinese herbs that are specifically suited for this purpose.
If you think that you have a broken bone, then you should consult a doctor right away.
Since I love to cook, my recipe for bone broth is the same recipe that I use to make demi-glace (minus salt, pepper, Western herbs, and red wine); I don’t reduce it as much as I would for demi, and I add Chinese herbs that nourish Qi and Blood, as well as herbs that tonify the Kidneys and strengthen bones, during the last hour of the decoction process.
The recipe is as follows:
1. Roast veal bones and root vegetables and then transfer them to a large pot
2. Add water almost up to the top of the pot and simmer for several hours until the water is reduced by half.
3. Remove the bones and vegetables and strain the solution through some cheese cloth.
4. Return the decoction to a pot and simmer for several hours again until it is reduced by half.
5. Transfer the liquid to jars. Chill and remove the tallow that has risen to the top of the jars. (This tallow is an excellent fat for sautéing vegetables, so don’t throw it away!)
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