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They say that Mexicans of all kinds can make a good broth, and of course! if our gastronomy is full of ingenuity and delicacies. And today we have to talk to you about a very peculiar recipe: bone broth.
If you have not heard of this dish, read on and discover all its benefits and how it is prepared.
You should know that bone broth is a traditional remedy that has been passed from generation to generation to relieve the discomfort of digestive problems and colds, so recurrent in the cold season.
This broth achieves its potential when the bones are cooked slowly submerged in water, which is filled with the nutrients that with the heat are extracted from the cooked joints.
We share its main benefits:
• The collagen of bone works as a soothing balm that heals and seals the revestimento of the intestines, preventing autoimmune diseases or neurological character.
• In addition, collagen is a protein substance that helps prevent wrinkles and reduce them, promoting elasticity and firmness of the skin.
• Bone broth contains glucosamine sulfates, chondroitin, and more compounds from cartilage, which help reduce pain caused by arthritis.
• It helps the digestive system and the liver to expel waste and eliminate toxins from the body.
• This broth has a satiating effect that helps to calm the appetite, especially those that are rich in calories and sugars.
• It is a hot dish that, thanks to its nutrients, helps fight the discomfort caused by the cold.
Bone broth is very easy to make at home. We share the ingredients and the procedure:
• 2 kilos of marrow or beef marrow
• 1 kilo of bones with meat (can be ribs)
• 4 liters of water
• 3 celery stalks, diced
• 3 carrots cut into small pieces
• 1 handful of fresh parsley
• Sea salt to taste
• 4 liters of water
• ½ cup unpasteurized apple cider vinegar
• 3 onions, quartered
1. Place the bones in a pot and add the vinegar with the water. Let them sit for an hour so that the vinegar can extract the minerals (the bones should be well covered by the water).
2. Add the vegetables (except the parsley) and start to boil over medium heat. As it appears, remove the foam from the top of the broth.
3. Lower to a simmer, cover and cook overnight. The next day, simmer again throughout the day (it should cook for 24 to 72 hours).
4. During the last 10 minutes of cooking, add the fresh parsley.
5. Let the broth cool and strain. Add salt to taste and serve.

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