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caldo bone broth by Pānquetzani or soup with herbs and vegetables - fourth trimester podcast

Caldo (Bone Broth)

Pānquetzani
Bone Broth is one of the sacred foods of La Cuarentena (quarantine). This recipe comes courtesy of Pānquetzani who writes about her experiences of learning traditional postparutm practices and recipes passed down many generations. Learn more recipes and hear her wisdom and stories in her book Thriving Postpartum.
And, Caldo is a great staple to have on hand for everyone to enjoy postpartum or otherwise!
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Additional simmering time 20 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 Servings

Ingredients
  

  • 2-3 organic grass-fed beef bones
  • Freshly ground black pepper
  • Whole garlic cloves
  • Whole onion
  • Cumin
  • 1-5 Bay Leaves
  • Non-fibrous vegetables or fresh herbs of your choice
  • Organic grass-fed meats (optional)

Instructions
 

  • In a large stock pot, simmer the beef marrow bones in water over lowheat for 21⁄2–3 hours. Add ground pepper, whole garlic and onion,cumin, and 1 bay leaf.
  • Add nonfibrous vegetables or fresh herbs of your choice and simmerfor an additional 20 minutes.
Keyword postpartum soups