What's the big deal about bone broth? Broth, bone broth, stock— They're all the same thing, right?
Not exactly. Look close and differences arise. Here's what you need to know about bone broth, one of the latest digestive health trends.
The difference between broth, stock, and bone broth
Let's start by looking at the differences between these three items. Here's how the food website Epicurious defines them:
- Broth – Water simmered with vegetables, aromatics and meat, and sometimes bones. Cooked for a short period of time – two hours at most – then seasoned and strained. The goal is to create a soup or a soup base.
- Stock – Water simmered with vegetables, aromatics and animal bones, cooked for four to six hours and strained. The goal is to extract the collagen from the bones and connective tissues being summered. Stock is not served on its own, but is used as a base for sauces or gravies.
- Bone broth – A hybrid of broth and stock. It has a stock-like base and is made from roasted bones, but those bones may have some meat attached. It is cooked for a long time – sometimes more than 24 hours – with the goal of extracting gelatin and nutrients from the bones. Like broth, it is then strained and seasoned to be enjoyed on its own.
How does bone broth help digestive troubles?
Studies have shown that the gelatin in bone broth can help strengthen the gut and fight food sensitivities. It also can help the growth of probiotics and reduce inflammation.
Aside from gut health, other bone broth benefits include:
- Joint protection from the glucosamine found in the bone broth. In addition, bone broth contains chondroitin sulfate, which can help prevent osteoporosis.
- Bone broth contains collagen, which helps your skin and hair look younger.
- Glycerine in bone broth helps you sleep better and sharpens the memory.
- Bone broth strengthens your bones by providing a good source of calcium and magnesium.
Make your own bone broth
Although we described the basics of bone broth earlier in this post, we thought we'd share this recipe so that you can try it at home.
Ingredients:
- 1 lb beef bones
- 1 tbsp olive oil
- 2 bay leaves
- 1 tbsp peppercorns
- 1 tsp turmeric
- 2 tbsp rice wine vinegar
- 1 medium carrot
- ½ stalk celery
Directions:
- Preheat your oven to 400 degrees F. Put the bones on a baking sheet, coating all sides with olive oil. Roast for one hour, turning the bones midway through.
- While the bones are in the oven, cut the celery and carrots into chunks.
- Take the bones from the oven and put them in a slow cooker with the carrots, celery, bay leaves, peppercorns, turmeric (anti-inflammatory spice) and vinegar. Add enough water to cover, and cook for eight to 10 hours.
- Take the cover from the slow cooker and skim off the fat. Use a strainer, and pour the broth through it, getting rid of bones and vegetables. You can keep the meat to make soup or stir fry.
- Store bone broth in glass jars in the refrigerator for five days, or freeze the broth in muffin trays for future use.
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