Broth question

[Guest guest]

Hello,

I have looked through the NT book for a beef broth recipe but cannot

find one. I looked at the WAP site and again cannot find any recipe.

There are many articles about the benefits of broth but no specifics

about how to make it. I would like to see instructions from NT or WAP

since any recipe that I can get from anopther souce might not have

beneficial food prep techniques that WAP might have. Does the book or

the site have recipe and how do the list members feel about cow bones

when considering mad cow? We already avoid fish because of

contamination.

Thanks,

Gail

[Guest guest]

> Hello,

>

> I have looked through the NT book for a beef broth recipe but cannot

> find one. I looked at the WAP site and again cannot find any recipe.

> There are many articles about the benefits of broth but no specifics

> about how to make it. I would like to see instructions from NT or WAP

> since any recipe that I can get from anopther souce might not have

> beneficial food prep techniques that WAP might have. Does the book or

> the site have recipe and how do the list members feel about cow bones

> when considering mad cow? We already avoid fish because of

> contamination.

Gail,

The beef stock recipe is on page 122 in NT. Also on the website, here:

http://www.westonaprice.org/foodfeatures/broth.html

(scroll down--below the chicken stock recipe)

I can't speak for the others, but I feel comfortable with any cow

bones from which I know the source. (?) Actually, I use mainly

grass-fed bison. But not because of mad-cow madness.

B.

[Guest guest]

>Hello,

>

>I have looked through the NT book for a beef broth recipe but cannot

>find one. I looked at the WAP site and again cannot find any recipe.

>There are many articles about the benefits of broth but no specifics

>about how to make it. I would like to see instructions from NT or WAP

>since any recipe that I can get from anopther souce might not have

>beneficial food prep techniques that WAP might have. Does the book or

>the site have recipe and how do the list members feel about cow bones

>when considering mad cow? We already avoid fish because of

>contamination.

>

>Thanks,

>

>Gail

You might try getting a copy of " La Vrenne Pratique " for good cooking

tips, or Cooks' Magazine books. They really go into exquisite detail

about stuff like " the best way to make broth " . The EASIEST way though,

is:

1. Save bones from everyone's plates (or after you cut stuff off the bones).

The bones can be cooked, it's ok. Put bones in a bag in the freezer. Gristle

and yecchy pieces are esp. good.

2. Put the bones in a crock pot, with some water to cover, salt, a bit of acid

(Sally recommends vinegar, but that sets off our MSG canary for some odd

reason. I use lemon juice or kimchi juice). Cook forever, or until you

get tired of cooking, or the bones start falling apart.

If you don't have a crock pot, you can put them in your oven on low

heat, or on the stove. I turn the stove off and on during the day so

the broth stays not but not too hot.

Adding herbs (esp. fresh ones) and vegies is a nice touch. And garlic.

You can use stuff like old carrot tops and celery tops and onion

peels, saved in the freezer.

If you can get hold of some pig skin, cow or pig hoof, marrow bones,

chicken or duck feet, so much the better! That will make a REALLY

good broth. Cow heads, pig heads, chicken heads work good too,

I'm told, tho I haven't done that.

3. Strain.

As for mad cow ... know your farmer! I'm not sure about elk ... they

seem to be able to pick up " mad elk " from the dirt at the research

facility where that disease cropped up (it seems to be a true story,

but a scary one: all the mad elk/deer are tracable to one experimental

research station, which apparently got contaminated by one mad

deer and spread it to all the rest: deer kept there now STILL get it,

tho they disinfected and moved the soil. No one knows how mad

elk spreads, but it can spread from one elk to another it seems,

which is why elk farming is illegal in this state. And yeah, I know a lot

of people will disagree with me on that one!).

But cows seem to get it only if they were fed " milk replacer " as

calves. Milk replacer has cow blood in it. This is mainly done with

dairy stock. My steer are raised with their moms (which is a lot

easier than feeding the calf anyway, and no one wants to milk

the mother cows because they are longhorn). And even then,

there have only been like 2 cases in the US.

In England, where HALF the cows were infected (?), a grand total

of maybe 200 *people* have been infected. So, it's really difficult

to catch it by eating beef, even tainted beef. Some researchers

think the folks who caught it didn't get it from eating the

beef either, but by breathing in something like bone meal.

Our omnivore stomachs digest beef proteins very well.

Heidi Jean

[Guest guest]

Lentils go really well with beef stock, too, and they are very economical. Some lentils, beef stock, maybe even some crumbled ground pork, a bag of baby spinach, mmmm. Sometimes if I make something like pot roast, I’ll take all the leftovers, including the gravy, add 3-4 cups of beef broth, and make pot roast soup. This has been good in school lunches, because the gravy thickens it up a lot so it’s almost like a stew. (I try to envision something like the stews and soups that Dr. Price would make for the children he fed once a day, as hokey as it sounds...) I did this with leftover steak too, and no one complained. (I had made a little sauce for the steak using red wine, beef stock, and gelatin à la Sally Fallon.) Beef stock goes well with root vegetables and is even passable with meats like lamb, if you don’t have any lamb stock on hand. Likewise, the cheaper cuts of meat, like brisket, are really tender when cooked in beef stock.

Peace,

P.S. Anne, thanks for your response about weaning clients off of carbs.