Bone Broth (Butcher's Tea)

Fall is officially here, and although for us Bostonian's that means it's about time to dig out the windshield scrapers and driving gloves and brace for the cold, it also sets us up for one of the best eating seasons of the year. Maybe you've waited all summer for a steaming cup of mulled cider, or a freshly backed apple pie. Whatever you're craving when fall descends, I bet it's something that comes served piping hot!

Whether or not you're up on all the latest food trends or only just noticed it in the case at the store, you may have stumbled across one of the best examples of these fall comforts - the delight that is Bone Broth. Some fanatics tout it's heath benefits of having the curing powers of chicken soups, while others doubt them. Kobe Bryant has the Lakers’ head chef make a steaming cup for him to recover after workouts. Others, like those dedicated to the popular paleo diet may also find bone broth to be a great addition to their diets. But in my opinion every one else can worry about debating the specific healthfulness of bone broth. All I care to talk about is the one thing I know it's good for– which is melting my miserable frozen frame after coming in from a long cold fall day.

To clear a few things up– bone broth might seem like something totally new to you, but you're probably more familiar with it than you think. In the most basic terms, it's a homemade broth made with a few special alterations. The bone broth that we sell at Savenor's has a base of beef broth made with aromatics, beef and marrow bone and red wine. After simmering for about two full days (worth it - the longer the better!) it's then strained and cooled, and the fat is skimmed off of the top. The broth is then put back on the stove with more aromatics and several egg whites, which forms a raft in the pot that slowly rises and filters the broth so it becomes pure and clear. This is the traditional technique for making a consommé. After cooking for another day, the result is an extremely dark, rich broth that almost looks like a gelatinous dark cold brew coffee when cooled down. 

So what's the best way to experience bone broth? As is! Heat it up and enjoy a steaming mug of what we like to call butchers tea. Think I'm crazy? There are some trendy restraints in New York doing just that. If you're looking for another culinary option, it would also make a pretty great ramen broth or base for a simple soup, but trust me, this broth is so special you really don't need anything else with it. 

So right now, as I think about how the clocks are about change and the many months of dark days of frustrating weather, and days when I step of the bus to face a mean blast of freezing cold wind or rain or, inevitably, snow, I worry about how to avoid falling deeply depressed. But my ray of hope is making it to my door, shedding my boots and layers, and warming up myself a mug of butchers tea to melt away the day.

– Chris Gazarian, Front-End Staff & Food Enthusiast, Cambridge