Meat stock

If you were to ask me if there was one ingredient that if you would include it into your diet on a regular basis and it would make a huge jump in your health the answer would be...meat stock!

 

It truly is a game changer, and what I see in clinic to be the most impactful step that we implement when it comes to healing and repairing the gut.

 

Meat stock is a rich, nutrient-dense broth made by simmering bones, joints, and connective tissues. Unlike bone broth, which requires a longer cooking time, meat stock is typically prepared over 2-4 hours. This shorter simmering time results in a gelatinous liquid that is gentle on the gut and loaded with health benefits, and tastes better as well!

 

One of the primary reasons meat stock is so beneficial for gut health is its high concentration of essential amino acids, which play critical roles in maintaining a healthy digestive system - gelatin, glycine, proline, glutamine - all known for their gut-healing properties, aiding in repair of tissues, reducing inflammation and improving digestion.

 

How can you include it?

• Soups and Stews: Use meat stock as a base for soups and stews. Add vegetables, herbs, and spices for extra flavor and nutrients.

• Cooking Vegetables: Replace water with meat stock when cooking or mashing veggies to infuse them with additional nutrients.

• As a Nourishing Beverage: Enjoy a warm cup of meat stock, seasoned with your favorite herbs and spices, as a comforting and nourishing drink.

• In Sauces and Gravies: Use meat stock to create rich, flavorful sauces and gravies that enhance your meals.

 

I have witnessed the transformative power of meat stock for gut health time and time again, so we want to share it with the world!

The type of cuts of meat that you use are important as well as you are looking for meaty bones particularly those with joints in them or that have a high amount of connective tissue.

Sourced from red meats (cooking time 180 -240 minutes)

: lamb necks, osso bucco, shanks.

Sourced from white meats (cooking time 90-120 minutes)

: whole chicken, quarters (drumstick joined to thigh with bone) necks.

Method:

Place the meat in the bottom of a pot (Dutch oven) and just cover with water. A rough guide is for every kilo of meat, 1.5 Litres of filtered water.

Bring to the boil and then skim off any scum that sit on the top.

Turn down to a low simmer and cook for the amount of time that is needed (see above).

Vegetables can be added 45 minutes before the end of the cooking time - zucchini,swede, pumpkin, onion / leek, carrot, cauliflower, asparagus, beetroot

#GAPS #sheppartonnaturopath #gut healing