Here an easy recipe for delicious and healthy bone broth you can consume everything down to the bone. The broth is great to drink on its own or to act as a base for cooking noodles. The meat on the bone become tender and delicious after being cooked. The connective tissues around the bone and the bone itself are natural sources of collagen, which keeps your skin looking young and feeling soft not to mention the rest of your body. What little fat there is can be removed after it has solidified on top. Bone broth is also known to aid in digestion and restoring Chi (气) or simply energy.
I like to use the bones from the cow’s spinal column 龙骨. I always tell the butcher to cut it up for me and he knows just the right sizes for soup. I go to the Chinese supermarkets for them, but I’m sure you can find it in any supermarket. When I do buy, I buy in bulks and just separate them out into servings so I can freeze them for later use. I also like to add white turnips because I like the taste and for its anti-inflammatory properties. Both at less than a dollar per pound, you can eat to your heart’s desire!
- 2-3lbs of beef bone
- 1-2 white turnip (.5 inch – 1 inch in dimension)
- 2 slices of ginger
- 1 star anise (大料）
- 5-6 cups of water
- Clean the meat by first boiling it in water for 2 minutes and discarding the gunky water
- Put the pieces into your pressure cooker pot and fill it up with water
- Put in the ginger slices and star anise
- Set the cooker to “Soup” for 1 hour
- After 1 hour, let the pressure release and carefully open the pot
- Put in the turnip chunks
- Reset the cooker to “Soup” for 15 minutes
- Release the pressure and set it aside to cool (I like to give it overnight)
- When the fat has congealed, simply scoop it up and throw it away
- I like to put the meat in one container to eat as I drink the soup and pure soup in another to save for cooking
The electric pressure cooker is definitely worth your investment if you haven’t already purchased one. Here is the model I use and look at this, a coupon I found while shopping for dried chickpeas. Homemade hummus anyone?
Here is another recipe I use the cooker for – 8-Grain Congee!