Beef Stock + Beef Bone Broth. Doubly Delicious!
Stock? Broth? Confused? Does it matter? Actually, it does. Both are highly nutritious and very healing in slightly different, but very important, ways.
(Image credit: MindBodySpiritualAwareness.com)
Meat Stock vs Bone Broth
Beef stock is short cooked (6 – 10 hours) and features the anti-inflammatory, gut-healing amino acids proline and glycine and gelatin.
Beef broth is longer cooked (48 and up to 72 hours) with the aid of cider vinegar and, thanks to the longer cooking, is rich in minerals and in gelatin – but it’s also rich in ‘free glutamates’ – which cause problems for gut sensitive and gut compromised individuals.
Unless digestion is strong and no other symptoms are evident, it’s better to start out with meat stock and transition to bone broth when the gut has healed sufficiently.
For a more detailed explanation, check out my post: 12 Cool Ways to Use Bone Broth (#12 is THE ultimate!). Plus recipes bone broth every which way – Part 3
Either way, stocks and broths are nutritious, healing and the foundation for flavour. Auguste Escoffier said:
“Indeed, stock is everything in cooking. Without it, nothing can be done”.
All kinds of beef bones can make great stock or broth:
- Raw bones – meaty bones from rib, sirloin, brisket, shin and oxtail; marrow bones and knuckles, joints with cartilaginous and connective tissue attached.
- Roasted raw bones (as above) – roast uncovered for 20-30 mins for a richer, darker stock
- Bones saved from previous roasts and braises: rib, sirloin, brisket, shin (you can freeze them)
- A mixture of everything – the more the merrier!
If you’re making meat stock or bone broth as a gut healing remedy, it’s best to cook the bones from raw. Adding a couple of chicken feet (if you can prize them from the Chinese) or a pig’s foot is optional and will enrich the gelatin content of the stock or broth ensure it gels up nicely.
Doubling up on the value
When you’ve made and sieved your delicious beef meat stock, you can pick the meat off the bones, put these back into the pan, add a few more bones and more veg and a glug of apple cider vinegar (to help leach the minerals from the bones) and make your longer cooked beef bone broth!
A word about the provenance of bones …
Like any other part of the animal, the health and nutritional value of the bones will reflect how the animal has been raised. The nutritional quality of meat stocks and bone broths made from the bones of animals raised on clean pasture is a million miles away from that made from animals raised intensively, or in confinement and fed a grain and soy-based diet. Always do your research and try to source the best and cleanest quality you can.