Bone broth is an ancient elixir. It has been linked to curing infectious diseases, autoimmune disorders, digestive problems and many other chronic ailments.
Ours is made as per the recipe in the book photographed below. It is made with RAINWATER (which is UV filtered and alkalised), our GRASS FED BEEF BONES (grass fed beef is nutritionally and environmentally beneficial as opposed to confinement/grain fed beef), ORGANIC VEGETABLES (conventional vegetables are the ultimate cheap food at a high cost example. Read this to understand how many pesticides you are ingesting with your conventional fruit and vegetables), NON IRRADIATED HERBS AND SPICES (ask the people in Fukushima how they feel about being radiated and then understand that most of the dried herbs and spices are nuked before being ingested by you), VINEGAR (we use only Rozendal’s incredible vinegar in all our products, especially biltong) and last but not least LOVE (preparing food in love as opposed to violence is discussed in this blog posting). No SALT is added.
You can buy this book at our retail shop in our farm shed. Click here for more information about what we sell. It is published by the amazing folk behind the Weston A Price foundation which is the source of knowledge about ancestral diets. If your Banting or Paleo expert does not know who Weston A Price was then think very carefully about following their advice.
We prepare the broth in this oil jacket cooker which is the most energy efficient way, gives us the necessary scale and finally control over the cooking process.
After the long soak in water and vinegar we heat to just below boiling, add the rest of the ingredients and then let it simmer very very gently for 44 hours. In the photo above we have just added the vegetables and the yellow colouring is from turmeric.
Once it has cooled we bottle in glass bottles (no risk of BPA Bisphenol and other chemicals in plastic bottles) and then freeze. It is currently labelled as above thanks to our graphic design wizards at Aisle B.
We also package (as of 5 Feb 2016) in these 1 litre pouches from the guys at Kangopak. The plastic is BPA free. When you are ordering please specify if you want your broth in glass or plastic. We only sell it frozen.
Once defrosted you will see how gelatinous it is. This is key as you will learn in the book referred to above. Drink it heated up or use as a base for stews, risottos etc. As we don’t add salt you might want to salt it or add some herbs or sauerkraut if you plan to drink it neat and not use it as a base for another dish.
We have suggested to our retail clients to sell you the bottles at R65 per litre. This compares to the R66 per litre for beef stock at the great green retailer. Their stock consists of beef paste, caramel colouring, beef flavouring, SUGAR, stabilisers etc etc.
The bay tree above supplies the leaves that go into our broth. It grows in our BioDynamic home garden. We transplanted it from my parent’s farm in KZN when they capitulated to government. The farms are now part of 120,000 hectares of economically sterile land.
7 August 2015