# Beef-bone broth: why the hype? **URL:** \ **Category:** Cafe Society\ **Created:** [April 17, 2017, 6:45am UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607 "2017-04-17T06:45:26Z")\ **Posts on this page:** 14\ **Page:** 1
**Author:** ![kambuckta](https://avatars.discourse-cdn.com/v4/letter/k/53a042/32.png) [@kambuckta](https://boards.straightdope.com/u/kambuckta)\ **Post date:** [April 17, 2017, 6:45am UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/1 "2017-04-17T06:45:26Z")
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. ---
**Author:** ![kiz](https://avatars.discourse-cdn.com/v4/letter/k/7feea3/32.png) [@kiz](https://boards.straightdope.com/u/kiz)\ **Post date:** [April 17, 2017, 7:44am UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/2 "2017-04-17T07:44:27Z")
I agree with you. It’s purely hype, IMO. 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). ---
**Author:** ![kambuckta](https://avatars.discourse-cdn.com/v4/letter/k/53a042/32.png) [@kambuckta](https://boards.straightdope.com/u/kambuckta)\ **Post date:** [April 17, 2017, 7:52am UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/3 "2017-04-17T07:52:41Z")
> [@kiz](#): > > I agree with you. It’s purely hype, IMO. > > 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? Dammit. 😃 ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [April 17, 2017, 12:23pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/4 "2017-04-17T12:23:32Z")
Well, the broth made during the initial stage of cooking of oxtail soup is something special, IMHO. ---
**Author:** ![GrumpyBunny](https://avatars.discourse-cdn.com/v4/letter/g/bc8723/32.png) [@GrumpyBunny](https://boards.straightdope.com/u/GrumpyBunny)\ **Post date:** [April 17, 2017, 1:16pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/5 "2017-04-17T13:16:18Z")
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. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [April 17, 2017, 2:31pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/6 "2017-04-17T14:31:13Z")
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. ---
**Author:** ![MLS](https://avatars.discourse-cdn.com/v4/letter/m/919ad9/32.png) [@MLS](https://boards.straightdope.com/u/MLS)\ **Post date:** [April 17, 2017, 10:14pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/7 "2017-04-17T22:14:48Z")
How can marrow bones be used, if at all, other than with the complex 24-hour processing time? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 17, 2017, 10:16pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/8 "2017-04-17T22:16:44Z")
> [@MLS](#): > > How can marrow bones be used, if at all, other than with the complex 24-hour processing time? Just in general? Roasted, with the marrow spread over toast, topped with a bit of salt. The best thing I’ve eaten in the past month. ---
**Author:** ![MLS](https://avatars.discourse-cdn.com/v4/letter/m/919ad9/32.png) [@MLS](https://boards.straightdope.com/u/MLS)\ **Post date:** [April 17, 2017, 10:35pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/9 "2017-04-17T22:35:30Z")
How about in soup? What happens if you just simmer the bones without the 24-hour process? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 17, 2017, 10:54pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/10 "2017-04-17T22:54:32Z")
> [@MLS](#): > > How about in soup? What happens if you just simmer the bones without the 24-hour process? 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.) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 17, 2017, 11:27pm UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/11 "2017-04-17T23:27:59Z")
Beef stock made completely from bones is not so great. Invest in a chunk of cheapo beef…shank is good…to go into the pot, too. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 18, 2017, 2:18am UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/12 "2017-04-18T02:18:23Z")
> [@Ukulele\_Ike](#): > > Beef stock made completely from bones is not so great. Invest in a chunk of cheapo beef…shank is good…to go into the pot, too. I tend to disagree. It’s actually quite fine with just bones. [Here’s pretty much the recipe I use](http://www.bonappetit.com/recipe/roast-beef-stock). 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. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 18, 2017, 2:30am UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/13 "2017-04-18T02:30:22Z")
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. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 18, 2017, 2:33am UTC](https://boards.straightdope.com/t/beef-bone-broth-why-the-hype/784607/14 "2017-04-18T02:33:07Z")
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.