06 Jul Medicinal Bone Broth Recipe Using Chinese Herbs
1.5 kg of mixed beef bones (oxtail, knuckles, neck bones and/or short ribs)
2 medium carrots (roughly chopped)
3 celery stalks (roughly chopped)
1 medium onion (roughly chopped)
2 tablespoons apple cider vinegar
1 bay leaf
A few peppercorns
A few cloves of garlic (optional)
Place bones, vegetables, vinegar, bay leaf, peppercorns,cloves and garlic (if using) in a large soup pot. Cover completely with water (about 2-2.5 litres) and bring to a high simmer.
Once you have a high simmer, reduce the heat to low and let the broth simmer for 12-24 hours. If using a slow cooker, set it to LOW after you’ve brought the broth to high simmer first, and cook for the same time.
Throughout simmering, add more water as needed to keep all the ingredients submerged.
Add Chinese herbs to broth for the last 1 hours of cooking.
Once the broth has reached a dark, rich brown colour, remove from heat. Discard the bones, vegetables and bay leaf,cloves and strain. Cool the pot to room temperature.
Once at room temperature pour into jars and let cool in the refrigerator for at least 1 hour.
When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.
We are now stocking 2 different packs of Chinese medicinal herbs to add to your bone or chicken broth.
Bone Broth herbs can be purchased from the clinic and sent out via mail
IMMUNI-QI – BONE BROTH HERBS FOR A GENERAL SP/HT/KD TONIC
The herbs in this formula are used to tonify the Kidneys, which are the foundations of health in Chinese medical theory, the Spleen, which is in charge of digestion, and the Heart, one of our most vital organs for pumping a hearty blood supply throughout the body. These herbs are often added to soups in China to help those recovering from serious illness, or as a simple health tonic to increase vitality and overall health. Make Bone Broth the way you usually would and add these herbs for the last hour, or more!
Huang Qi (Radix Astagali), Dang Shen (Radix Codonopsis), Shan Yao (RhizomaDioscoreae), Yu Zhu (PolygonatiOdoratiRhizoma), Gou Qi Zi (FructusLycii), Ling Zhi (GanodermaLucidum), LianZi (Semen Nelumbinis), Shan Zha (FructusCrataegi), Ba Jiao Hui Xiang (AnisiStellatiFructus)
SOURCE: Urban herbs
REVIVE THE GUT- BONE BROTH HERBS FOR THE SPLEEN & STOMACH
The Spleen and Stomach are the foundation of proper digestion. Add these herbs to your bone broth to incorporate Traditional Chinese Food and Herbal therapy to give your bone broth a boost! Make Bone Broth the way you usually would and add these herbs for the last hour or more!
Huang Qi Zhi (Processed Radix Astagali), Dang Shen (Radix Codonopsis), Fu Ling (Poria), Chen Pi (PericarpiumCitriReticulatae), Shan Zha (FructusCrataegi), Bai Bian Dou (Semen Dolichoris Lablab), Da Zao (Jujube Fructus), Hua Jiao (PericarpiumZanthoxyli) [optional add bag for spicy broth]
SOURCE: Urban herbs