Meat Stock aka Liquid Gold
I looked far and while for the solution to my suffering when I was stuck in bed. Only to find the solution had been in my life the whole time.
Whenever someone is sick in Italy with the flu or whether they have just given birth, they’re given soup, or chicken broth.
This was imprinted in my mind from my childhood.
And when I read that Meat stock in one of the pillars of the Gut and Physiology Healing Protocol by Natasha Campbell McBride it resonated with me in a deep way.
I was looking for medical solutions when the traditional help was in front of me.
Meat stock has wonderful properties:
First of all, meat stock is made with pieces which include cartilage, skin, tendons and bones, as well as meat. Because of this it extracts nutrients from parts that we often don’t consume anymore, as most of us only consume muscle meat, thus giving us access to nutrients we may have been missing.
Secondly, boiling transfers the nutrients to the water, the stock that results is very easy to digest which is perfect in cases of digestive issues or upset and lack of hunger which can happen during severe illness.
Thirdly it contains high-quality collagen and a myriad of peptides that are very soothing for the gut and can be used to rebuild the digestive system.
But wait is that the same as Bone Broth?
Not really.
Bone broth is made by cooking bones for a very long time sometimes 12 to 24 hours. This was it tenderises even the bone and infuses nutrients into the water. However this process produces high amounts of histamine, which often people with gut issues can struggle to tolerate.
Meat stock on the other hand is made with meaty bones and only cooked for 2 to 3 hours. This means that it is much easier on the digestive tract and thus indicated for gut healing.
Here’s the recipe
Ingredients:
Meaty bones, water, 1 teaspoon salt. What vegetables you’d like:
But onions and carrots is my favorite combo as it makes for a rather sweet delicious stock.
The meat needs to have some cartilage, bone as well as meat on it.
Some great cuts are ox tail, ossobuso, lamb or beef shank, or even a whole chicken.
In regards to salt, I always recommend to go light, as you can always add more at the end but it is really hard to salvage a stock that it waaay too salty as adding water will also dilute the taste.
The How.
Place the ingredients in a big pot, making sure that the pieces are covered with water.
Then bring the pot to a boil.
Once the water is boiling reduce the heat so that is it gently bubbling up which is called simmering.
1.5 hours in a pressure cooker and 2.5 hours in a regular pot and boom you’ve got meat stock!
Storage:
If you are not sensitive to histamine you can then store the stock in your fridge for a week.
If you are more sensitive then let it cool and then you can use my magic trick to having convenient stock any day you’d like!
I use these silicon mould for large ice cubes to freeze my stock into cubes.
The cups are then perfect to pop and use as needed when cooking or to drink along with your meal!
