A tummy bug is going around our local community at the moment, and so it’s no surprise that our family is going through a lot of bone broth to shore up our resistance and/or ensure rapid recovery should it come a-knocking at our door! The copious amounts of natural gelatin in broth, if you recall, serve to deter gastrointestinal bugs from attaching to the gut wall and wreaking havoc in the form of vomiting and diarrhea.
Homemade broth is quite simply an indispensible tool in your wellness toolbox during flu season!
This time of year, when colds, flu and other viruses are running rampant, I must admit that my family gets rather tired of broth as it seems to be a nearly constant feature on the menu.
I do my best to make soups and sauces with my homemade stock, but when you need to consume a lot of broth in any given day, sometimes just a cup of it with a bit of sea salt is the quickest way to get the job done.
Needless to say, I was thrilled when I found a very creative recipe for Barbecue Bone Broth in my friend Stanley Fishman’s brand spanking new book Tender Grassfed Barbecue: Traditional, Primal, and Paleo! This book, by the way, would make a great holiday gift for that barbecuing whiz in your home who likes to take charge at the grill (husbands, that would be YOU)!
Bone broth with barbecue flavor! What a great idea for mixing things up!
Barbecue Bone Broth
Makes 6-8 quarts
4-6 pounds assorted bones, scraps and trimmings, including leftover barbecued bones and meat. Any combination of grassfed meat and bones will do and it is fine to mix the bones and meat from different animals.
6 organic green onions, coarsely chopped
4 stalks of organic celery, coarsely chopped
4 large organic carrots, peeled and coarsely chopped
4 cloves organic garlic, peeled and coarsely chopped
Enough filtered water to cover the bones by 2-3 inches
Put the meat and bones into a large stainless steel stockpot. Add the water. Add all the vegetables. Heat the pot until the water begins a strong simmer. This will take awhile due to the large volume of ingredients and water.
When the water is close to boiling, remove all the scum that rises to the top with a skimming spoon. This can also take a few minutes, but it is necessary for the best tasting broth.
Once the scum is gone, add the sea salt.
Cover and simmer gently for 12 hours.
Using a ladle, strain into jars, cover, and refrigerate once the bottles have cooled down. The fat will rise to the top and will solidify in the refrigerator. This fat seal will help preserve the broth.
The fat should be removed before the broth is reheated. It can be used as a healthy cooking fat in all kinds of dishes.
Sarah, The Healthy Home Economist
Source: Tender Grassfed Barbecue: Traditional, Primal, Paleo, by Stanley A. Fishman, p. 52.