Ingredient: Beef Broth

Beef Broth, or bouillon in French, is a liquid resulted from boiling bones, meat, or vegetables. It is usually added to other dishes such as sauces, soups, or gravies but can be consumed independently. It has been proven that consuming beef broth is the same as consuming beef, and both can be used interchangeably in most liquid-based recipes. It is rich in vitamins, calcium, magnesium, potassium, phosphorus, amino acids, and essential fatty acids that are good for the bones and skin. It also proves to be soothing for the gut and can help heal and give the digestive system a rest. The plain liquid beef broth has a rich, oily but not watery texture and tastes beefy and a little salty, yet blander than soup. Its blandness allows it to be spiced up according to one’s desired flavor using herbs, soy sauce, miso, or vegetables such as onion, garlic, carrot, celery, and tomato. Besides the liquid form, dehydrated broth can be found in the grocery store in the form of cubes, with different types of flavors like chicken, beef, fish, and vegetable varieties. It can also be made at home using the traditional recipe of boiling animal bones, which may or may not have meat on them, in a cooking pot, until steam rises, along with vegetables of choice, with the possibility of adding egg whites. The mixture is then to be poured into a bowl or a mug to drink directly or using a spoon.