What is bone broth?
It is nothing new and has been around for centuries in many cultures especially in Asian cooking. My mother who is 80 still makes us these traditional clear bone broths that simmers for 1-2 days and is delicious to drink.
Simmering bones, meat and vegetable for a 3-4 hours will help to release the gelatin and collagen in the bones. But when simmering for longer period of 24-48 hours will release more of minerals and other nutrients from the bones. These include:
Bone Marrow
This is a tissue found inside the bones and contains the collagen
Collagen and Gelatine
Main protein found in bone, ligaments, tendons, cartilage and skin. Upon cooking it breaks down to 
As we age our collagen production decreases and can affect our skin elasticity
Amino Acids
Contains some essential amino acids which may help gut health
Minerals
Contains important minerals such as calcium, magnesium, phosphorus, iron and potassium. Calcium and phosphorus in particular are the building blocks for bones.
Recipe
1 kg meat bones
1 teaspoon apple cider vinegar (add at start of cooking to help release these minerals.)
4 L water (preferably filtered)
2-3 cloves garlic
2x2cm piece ginger
1 onion sliced
2 bay leaves
2-3 cups vegetables (carrots, celery stalks and leaves and any other leafy vegetable)
Black pepper
Method
Place bones in cold water with apple cider vinegar and bring to boil. Discard any scum on surface. If using a crock pot, you can discard any scum at the end. Turn down heat to simmer and add in rest or ingredients 30 minutes before ready to serve. Leave to simmer if possible. If using a crock pot, you can put it on low overnight and it will be ready for your dinner the following night.
There are studies that suggest how bone broth may help in bone and joint health, digestion as well as skin so enjoy a bowl on these wintery nights to keep warm. Or have it as soon as you get home from work to nourish you instead of reaching for some unhealthy snacks.
Bon Appetit!
