Move over green smoothies, bone broth has arrived!

June 25, 2015 1:21 pm

bone broth

Having been a chef for over 15 years in many upmarket dining establishments, Beef stock is not a foreign ingredient to me. In the early days of my apprenticeship, one of the fundamental skills was the technique and end-product upon which almost every other aspect of French cuisine rests: stock. The French are masters at wringing every bit of flavour out of an animal, right down to the bone.

Stock has gained quite a lot of mystery over the years. Many people are under the impression that stocks are difficult to make. This is not the case. They are time consuming, but only for the stove. Many stocks are born in the wee hours of the night: the last cook out the door makes sure that the liquid is at a perfect, very slow simmer, and then the stock is left to itself until the next day.

I have recently come across a little “healthy café,” and I had just discovered one of Melbourne’s newest food fads, Bone Broth! Yes the fad for 2015 is broth out of a polystyrene cup, 180ml to set you back $9.00! The queue was enormous, a line of people eager to get there morning fix of broth.

Why is it so cool? Why is the hottest food trend of 2015 bone broth? And most importantly the question I was asking….. What is the difference between bone broth and beef stock, one of my tedious jobs through my tenure as a chef. Some of the answers are below…

Both are made mainly from roasted bones, but broth is typically simmered in water for much longer with addition of vinegar, (The acid helps make the nutrients in the bones more available) for about 24 hours, to extract the collagen, amino acids and minerals, compared with 6 – 8 hours for stock.

The supposed benefits alleviate joint and gut pain, boost your immune system, brighten skin and even make your hair shiny.

Little research has actually been conducted on the benefits and while most experts agree it’s healthy, it is no magic potion. According to an article written by Kantha Shelke,” Plants offer richer sources in collagen building blocks and, in addition, provide nutrients not found in sufficient quantities in meats or broth.”
“Eating a diet rich in leafy green vegetables is ideal,” added food scientist Kantha Shelke ” But, as part of a balanced diet, if you’d like to jump on the healthful broth bandwagon, how much should you have?

I think like most things in life, enjoy it in moderation. But perhaps consider taking a trip to the butcher and pop a pot on the stove yourself!

Written by our resident Chef, Richard Wills.