It seems to be one of the latest foodie fads, but I don’t get the hype. Isn’t it just a basic beef-stock? Are there any additional health benefits if you use the word BROTH instead of stock?
Having said that, I made a BONZER pot of stock/broth over the weekend that is now bagged x 3 and in the freezer for a rainy day. Deep brown and gelatinous, I foresee pho, french onion soup and other stuff equally tasty on the menu soon.
I have visions of most people not knowing the difference between stock and broth. “Bone broth” is a apt description of what stock is.
It’s also been lauded by the Paleo/Whole 30 crowd as a carb-free holy grail of sorts. You know, the same crowd which eschews rice for “cauliflower rice” and regular noodles for “zoodles” (aka zucchini cut with a spiralizer).
What? So taking sips of my Bone Broth is not going to cure me of my current cold, ease my arthritic joints, seal up my stomach ulcer AND make my hair and skin beeeeeeautiful?
Someone wrote a book about a bone broth diet. You drink a lot of broth and don’t have flour, dairy, or alcohol.
My coworker is on the diet and told me how she’s lost six pounds in a week. I told her that cutting out two food groups plus alcohol will do that to a person. But hey, she’s happy.
In another thread, someone pointed out that stock is usually not cooked as long as required for bone broth, which should be cooked for 24 hours or more. They cited some cooking website. I’d search, but I’m on mobile.
It’ll be fine. The bones will contribute gelatin to your soup and the marrow lots of yumminess. Generally, a beef stock isn’t cooked anywhere near that long (usually, anywhere from 4-12 hours.)
I tend to disagree. It’s actually quite fine with just bones. Here’s pretty much the recipe I use. That said, when I use stock, I use it as a base, so if I’m making beef soup or stew, the stock is just there as a base liquid with which to cook the rest of the dish. Or it’s used as a base for sauces, not really so much on its own as a soup in its own right. For that, I’d go the broth route and add lots of beef.
Well, if you use neck bones or rib bones, okay. There’s usually quite a bit of meat still sticking to them when you buy them. Marrow bones, though, are bare nekkid.
I will put a variety of these into my stock pot, keep the stock and marrow for human use, and give the bones and meat to my dogs as a special treat.
Just looked at your recipe. I use the carrots, onions, and celery as a flavor base, but don’t bother with the parsley, thyme, and bay. THOSE go in when the stock gets made into Food.