Making bone broth in Dubai

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Liquid gold. I prefer mine made with beef marrow and chicken bones.

Bone broth – what’s all the fuss about? Well firstly, this nutritious food has been a part of traditional diets and ancestral foods. Chicken soup for instance, is at least in part, bone broth. But the potential benefits of this food are quite extensive. Some of the good stuff inside the bones includes collagen, gelatin, protein, cartilage, and flavour. Listen, most of these things are being sold in the pharmacy in pill or powder form, without the flavour. So if we can get it for practically free in a format that’s easily absorbed and tastes great then that’s good news. Plus, Kobe Bryant drinks it before games and he’s lasted 19 years on the basketball court (even though basketball is my least favourite sport.). 

But we need to be careful about where to source the ingredients from before rushing into making a stock or broth. Industrial meat products can concentrate the toxins and hormones from the animal rearing process into the fat of the animal, so you don’t want to be boiling that down into a concentrated form and consuming it. What we love to do is find a good source of grass fed or pasteured meat and get some good bones, scraps and meat to make a delicious flavourful rich bone broth.

Sources of good bones in Dubai

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The mother load!

 

Prime gourmet

The only source of bone marrow I have found in Dubai so far. They sell marrow for 40Dhs / kg, so relatively expensive. I’ve started to mix in just a few marrow bones with free range poultry bones to make them go a bit further. It seems they need to order it from another supplier one day in advance. If anyone can tell me who their supplier is for marrow bones, I’d love to know! Just be very specific and be careful to mention that you want only grass fed bones.

Aside from marrow which they source from outside, they cut their own lamb and veal bones, and will sell the lamb at 15 dhs per kilo, and their bones are pretty big and juicy.

Organic Foods and Cafe – I have great news – I went there this week and discovered that they are selling packets of organic chicken bones by the kilo! It’s great to see a grocery store dedicating an entire shelf to bones. I’m slightly embarrassed by how happy this makes me. They cost just 7 dhs per kilo and the bones still had a lot of meat on them so this is great for making flavourful broths. They also had lamb bones at 10dhs per kilo although they looked slightly smaller and scrappier than the ones I picked up from prime gourmet.  

Secret Fine foods – (got) no bones (with them), but they supply a good selection of free range poultry that we order and comes in frozen from France. Whenever we roast a bird, we end up saving the carcass and some scraps of meat for making broths and chicken soup.

Finally just as an FYI, the person I spoke to at the Butcher shop and Grill said they don’t cut their own meat so they can’t supply bones. I haven’t checked out the Waitrose or Spinney’s butchers but may do in the future.

How to make broth

So easy. Take all your bones and do the following:

OPTIONAL (for added flavour) – lay them in a single layer on a baking sheet and roast for an hour.

NOT OPTIONAL – then in the largest pot you can find, cover with 2 inches with water, and bring to the boil. Skim the scum (foam and froth) off the top. Lower the heat to very low and continue to skim every 15 or 20 minutes or so for about an hour. Add in one or two onions, celery and carrots, peeled and roughly chopped, and a few seasonings – NOT SALT – some peppercorns, parsley, bay leaf, a few sprigs of whatever herbs you may have in the fridge (or growing on the balcony!) (but don’t overdo it) and then let the thing go at a very low simmer for many many hours. The minimum seems to be about 6-7 hours, but if I have anything other than chicken bones involved I like to leave mine overnight on a really low heat which comes to a total of anywhere from 15 to 24 hours – I find it’s more practical this way as I don’t like to strain and cool really boiling hot liquid in the fridge late at night.

THE END – and then you’re done. You can add to stews and soups, or simply sip from a mug. Salt and pepper and add additional spices and seasonings to your heart’s content at this point.

BEFORE YOU DISCARD THE BONES – once you strain off the stock you can reload with fresh water to make a remoulade which is a weaker stock for cooking purposes (or a liquid base for making your next broth instead of water!). Last night I made a kind of risotto / soup hybrid with the remy from the broth and flavoured it with shitake mushrooms, ginger, tumeric, and some spicy dried anchovies from Japan (lovely presents from husband Josh). Sounds weird but it all works well together. We also had some leftover roasted guineafowl in a rich mustard sauce so we topped our bowls with some scraps from that dish and basically served up umami on a canvas of umami.

4 Responses to “Making bone broth in Dubai

  • Thank you for this information. Got the chicken bones from Organic Cafe today looking forward to making a broth tomorrow.
    They said they sometimes do have bone marrow, so its worth asking each time you are in the store.

    • Hey David, thanks for the note! We’ll definitely ask about marrow next time we’re in. Lucky you got the chicken bones – last two times we’ve been there they’ve been out. The trick seems to be to get there early in the day.

      Also – as you probably know – 20% off there on the 3rd weekend of each month.

  • Beverley
    3 years ago

    Hi, do you by any chance sell the bone broth?!

    • Hi Beverley, we typically just make it for our own consumption. This recipe above is really delicious and we usually can’t make enough to last more than a week!

      If you’re looking for a quick fix though, the Organic Cafe does have some frozen stock right when you walk in on the right which is OK, but a bit watery.

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