Bone broth is a real panacea for the body. Here is the recipe but beware of contraindications.
The edge of bones is a preparation considered a real natural tonic. It is prepared using the bones, with attached tendons and cartilage , of beef but you can also find that of chicken. Bone broth brings numerous benefits especially to the immune, digestive system (it is perfect for treating the intestine because amino acids, vitamins and glucosamine contained in it help to repair its walls) and locomotor system.
However, bone broth also has contraindications linked above all to the presence of lead in a concentration greater than 10 times compared to that present in a normal broth. This happens because as a heavy metal it is absorbed by bones and teeth and prolonged cooking causes its release. It is therefore advisable to limit yourself to moderate consumption .
How to make the bone broth recipe
- First place the bones on a baking sheet lined with parchment paper and cook them at 150 ° C for 30 minutes.
- Once they have cooled, combine them in a saucepan with the water, vinegar and vegetables cut into coarse pieces. Also perfume with a bay leaf and add a couple of teaspoons of salt.
- Bring to a boil, adjust the flame to the minimum and let it cook for about 24 hours , topping up the water level occasionally.
- Once ready, strain it and serve lukewarm.
This recipe has nothing to do with meat broth as you can well guess, it is more than anything else an excellent remedy in case of onset of some physical ailments.
You can keep the bone broth in the refrigerator for 4-5 days or freeze it for over 4 months.
Riproduzione riservata © - WT
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