Afternoon Tea | February 14, 2016 | Food
why bone broth is the new beauty staple
A rich bone broth is the preserve of many a hearty kitchen. You’ll probably know it as stock but a name-change has caused this cooking staple to transcend the larder and move into health, beauty and fashion circles.
In the UK, Hemsley + Hemsley are the best-known advocates of nutrient-rich broth, serving it at events for luxury brands including Louis Vuitton and Chanel.
With Boil Your Bones totes slung over the shoulders of stylish food-lovers all over London, it appears the old Latin American adage ‘good broth resurrects the dead’ is the fash pack’s new watchword.
Image source: Hemsley + Hemsley
Why is it so good for you?
Bone broth boasts a slew of health benefits. The clear, concentrated meaty elixir is rich in easily-digestible proteins, vitamins, minerals and skin-loving collagen – a nourishing all-rounder that does wonders for skin, hair and nails.
Enthusiasts recommend sipping it as you would a coffee or green juice, or using as a base for pretty much any soup you can think of. After all those Christmas indulgences, a steaming mug of bone broth is the ultimate restorative brew to kickstart your immune system and rejuvenate your body.
What is it – exactly?
Unlike stocks, bone broths make use of the whole animal. The flavoursome brew is made by boiling the bones (joints, ligaments and so on) of just about any vertebrate animal you can think of (typically grass-fed poultry, beef, bison, lamb, pork or even fish) in water and apple cider vinegar – anywhere from four hours to four days.
Vegetables and herbs can be added to flavour the broth, which are strained and discarded when the broth is ready. Carrots, onions, celery and garlic are the most common but new ways to spice up the skincare superfood are appearing in kitchens around the UK.
Shitaake and chilli oil bone broth
Mac & Wild serves up bowls of richly-flavoured bone broth fresh from its award-winning game restaurant on London’s Great Titchfield Street. Founder and owner Andy Waugh shared his fired-up version of the restorative classic with us:
Organic chicken, beef and venison bones (leftovers from roast dinner)
3 celery stalks, cut into 2-inch pieces
2 medium onions, quartered
3 unpeeled carrots, cut into 2-inch pieces
1 inch ginger, peeled and sliced
2 tablespoons apple cider vinegar
2 eggs (whites only)
2-3 shiitake mushrooms
Dash of chilli oil
Salt and pepper for seasoning
- Fill a large stock pot with bones, pour (filtered) water so it covers the bones and add the vinegar. Bring to the boil.
- Add celery, carrot, onion, ginger, black pepper and a little salt then leave to simmer gently with the lid on for 12 to 24 hours. You may have to top up with water every now and again.
- Strain using a very fine-meshed sieve to remove all the bits of bone and vegetable, and then strain it again through 3 or 4 layers of fine cheesecloth. Put strained stock back to the boil.
- Beat two egg whites until frothy, stir into rapidly-boiling strained stock and then turn the heat off. As the liquid cools and stops moving, the egg white will trap all the stray particles whipping through it, and will eventually rise to the surface for easy skimming. Repeat until happy with the clarity.
- Reduce the liquid to a the thickness you require and add ginger, shiitake and chilli oil to taste.