Meat Stock

meatstock

When it comes to gut health and gut healing protocol, most people will think about bone broth. In recent years, bone broth has made a name for itself as the ultimate gut-healing medicine. Although it is an excellent gut-healing medicine, we should not forget the importance of meat stock.

Meat stock is generally lower in Glutamine than bone broth. However, more does not mean better; sometimes, more is too much. Meat stock amino acids profile is better suited for early-stage gut-healing than bone broth is.

In a heavily damaged gut wall, high level dietary glutamic acid will convert into MSG which often gives neurological symptoms like headaches, chest pain, flushing, numbness and burning sensation around the mouth, facial pressure and swelling, etc. For that reason, during the early treatment of gut healing protocol, it is essential to use the more gentle meat stock instead of bone broth.

Meat stock is made similarly as bone broth, by simmering meat in a pot of water for several hours. The difference is, in meat stock recipe, we utilise 80% meat 20% bone cuts of meat (i.e. shank, oxtail, whole chicken, ribs, neck bones, etc.).

To save time and energy, make a large batch of meat stock in a larger pot. For beef, pork, lamb meat stock, it is best to use the bony cuts of meat, ask your butcher for assistance.

Cooking time:

Fish: 1 hour     Chicken: 1-3 hours      Beef, lamb, pork: 3-6 hours

Ingredients:

  • Fish: Bones with meat attached, fish heads.
  • Chicken: Neck, wings, drumsticks, legs, feet, whole chicken.
  • Pork: Hocks, trotters, neck bones
  • Beef and lamb: Shank, short ribs, tail.

Instructions:

  1. Place meat of your choice in a large pot.
  2. Fill the pot with water covering two inches above the meat.
  3. Bring water to a boil and then turn down the heat to simmer.
  4. Continue simmering for the duration of time outlined above.
  5. Once finished let the stock sit for an hour, then filter the stock in a glass container, Use the Meat, Bone marrow and Fat as part of your meal when you make your soup/stew.
  6. Store stock in the fridge overnight. Stock will turn into a thick gel-like consistency after being in the fridge overnight. Observe how thick the stock is, so you can gauge how much water dilution needed before consumption.

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email bernard@greenheartnaturalhealth.com.au for an obligation free discussion.

Online consultation is also available for your convenience.

 

Soup/stew recipe ideas

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Bone Broth

Bone broth has gained prominence as the ultimate gut-healing medicine. Making bone broth is so simple if you follow this guide.

borscht-300x139

Russian Borscht

Made from simple ingredients, Russian borscht is a beautiful and delicious hearty stew that is perfect for cold-weather dinner.

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Indonesian Oxtail Soup

Indonesian Oxtail Soup (Sop Buntut) is a fully spiced popular south-east Asian soup dish. It is truly special and heart-warming in the cold winter months.

 

meatstock

When it comes to gut health and gut healing protocol, most people will think about bone broth. In recent years, bone broth has made a name for itself as the ultimate gut-healing medicine. Although it is an excellent gut-healing medicine, we should not forget the importance of meat stock.

Meat stock is generally lower in Glutamine than bone broth making it better suited for the early-stage gut-healing than bone broth is.

In a heavily damaged gut wall, high level dietary glutamic acid will convert into MSG which often gives neurological symptoms like headaches, chest pain, flushing, numbness and burning sensation around the mouth, facial pressure and swelling, etc. For that reason, during the early treatment of gut healing protocol, it is essential to use the more gentle meat stock instead of bone broth.

Meat stock is made similarly as bone broth, by simmering meat in a pot of water for several hours. The difference is, in meat stock recipe, we utilise 80% meat 20% bone cuts of meat (i.e. shank, oxtail, whole chicken, ribs, neck bones, etc.).

To save time and energy, make a large batch of meat stock in a larger pot. For beef, pork, lamb meat stock, it is best to use the bony cuts of meat, ask your butcher for assistance.

Cooking time:

  • Fish: 1 hour
  • Chicken: 1-3 hours
  • Beef, lamb, pork: 3-6 hours

Ingredients:

  • Fish: Bones with meat attached, fish heads.
  • Chicken: Neck, wings, drumsticks, legs, feet, whole chicken.
  • Pork: Hocks, trotters, neck bones
  • Beef and lamb: Shank, short ribs, tail.

Instructions:

  1. Place meat of your choice in a large pot.
  2. Fill the pot with water covering two inches above the meat.
  3. Bring water to a boil and then turn down the heat to simmer.
  4. Continue simmering for the duration of time outlined above.
  5. Once finished, let the stock sit for an hour, then filter the stock in the glass container, Use the Meat, Bone marrow and Fat as part of your meal when you make your soup/stew.
  6. Store stock in the fridge overnight. Stock will turn into a thick gel-like consistency after being in the refrigerator overnight. Observe how thick the stock is, so you can gauge how much water dilution needed before consumption.

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email bernard@greenheartnaturalhealth.com.au for an obligation free discussion.

Online consultation is also available for your convenience.