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 indispensable 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.
Barbecue Bone Broth
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)!
Barbecue bone broth with a smoky flavor! What a great idea for mixing things up!
Barbecue Bone Broth Recipe
Recipe for barbecue bone broth, an unforgettable smokey flavored stock that is delicious and rich sipped on its own or as a base for homemade soups and sauces.720
- 4-6 lbs barbecue bones, meat scraps and trimmings any combination of meat and bones from grassfed animals will do
- 4 stalks celery coarsely chopped, preferably organic
- 6 green onions coarsely chopped, preferably organic
- 4 large carrots peeled and chopped, preferably organic
- 4 cloves garlic peeled and chopped, preferably organic
- 2 Tbl sea salt coarse and unrefined
- filtered water enough to cover bones by 2-3 inches
Put the meat and bones into a large 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 removed from the pot of barbecue bone broth, 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.
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.