Beef broth with tulsi and licorice for adrenal recovery

Preparation

1. prepare beef tenderloin (500 g): pat dry with a paper towel, cut into large pieces, lightly salt;
2. heat clarified butter (1 tbsp) in a thick pot, sear the meat over high heat for 5–7 minutes until browned on all sides;
3. peel the carrot (100 g), turnip (100 g), and onion (80 g), cut into large pieces, slice the celery stalks (80 g) and add everything to the meat, sauté for another 3–4 minutes, stirring;
4. pour in hot beef bone broth (1.5 l) and red wine vinegar (1 tbsp), add dried licorice root (5 g), bay leaves (2 pcs), fresh rosemary (1 sprig), crushed garlic (3 cloves), and black peppercorns (6–8 pcs);
5. bring to a boil, skim off the foam, reduce heat to low and simmer the broth covered for 2 hours, checking occasionally to ensure it is barely simmering;
6. 10 minutes before the end of cooking, add half of the fresh tulsi leaves (5–7 leaves) and lightly salt the broth to taste;
7. remove the pot from heat, add the remaining fresh tulsi (another 5–8 leaves), cover with a lid and let steep for 10–15 minutes;
8. strain the broth if desired, pour into cups, adding a bit of meat and vegetables to each.

Do not boil tulsi for long: add it at the end of cooking and steep under the lid to preserve the essential oils and gentle adaptogenic effect.

Licorice enhances the supportive effect for the adrenal glands, but use it cautiously and in smaller amounts if you have hypertension and edema.

How the broth works

This beef broth provides a concentrated source of amino acids, collagen, and minerals from the bone broth and meat.

It gently supports adrenal recovery, aids joints and ligaments, improves gastrointestinal function, as well as supports immunity and can be beneficial as part of the diet in cases of anemia.