Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 I make bone broth and then sometimes during the week I take that broth and use it as a base and make a stew. So I cube Bison meat and add some veggies (this is something that Dr McBride suggests one should do on GAPS) I find that my meat always comes out tough and dry and it is not a pleasure to eat. Why can I do so this does not happen? Thanks, Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 > > I make bone broth and then sometimes during the week I take that broth and use it as a base and make a stew. So I cube Bison meat and add some veggies (this is something that Dr McBride suggests one should do on GAPS) I find that my meat always comes out tough and dry and it is not a pleasure to eat. Why can I do so this does not happen? > > Thanks, > Jodi Hi Jodi, I don't have any experience with bison, but have you tried just cooking the meat along with the broth? A lot of tough cuts need to be cooked for hours. I don't know how long you simmer your broth but you could toss the bison in for the last five hours or so and it will probably be OK. Or you can try it in the slow cooker and then just mix it with warmed broth that way. B. ASD son, RA self, SCD Nov. 2007 http://scdgirl.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 Jodi, I would brown the bison meat lightly in a pan, then add the broth and simmer for a couple of hours, then add your veggies and cook until tender. Bison, in common with lean beef, seems to be tender only if it is either (a) medium rare to rare, or ( cooked until it falls apart. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 Jodi, I would brown the bison meat lightly in a pan, then add the broth and simmer for a couple of hours, then add your veggies and cook until tender. Bison, in common with lean beef, seems to be tender only if it is either (a) medium rare to rare, or ( cooked until it falls apart. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of jodah235 Sent: Thursday, March 12, 2009 7:44 AM To: BTVC-SCD Subject: advice for stews I make bone broth and then sometimes during the week I take that broth and use it as a base and make a stew. So I cube Bison meat and add some veggies (this is something that Dr McBride suggests one should do on GAPS) I find that my meat always comes out tough and dry and it is not a pleasure to eat. Why can I do so this does not happen? What do you cook it in? I’ve found that the best way to make stew with any kind of meat is in a crock pot. The slow cooking will soften whatever cut or type of meat. For some years now I’ve used only my crock pot to make stew; and to cook roasts. You could also try using a meat mallet on the bison chunks to “tenderize” them before you cook them. (It’s also a great way to get rid of aggression. ;-) But you don’t actually need to do that if you use a crock pot. n No virus found in this outgoing message. Checked by AVG. Version: 7.5.557 / Virus Database: 270.11.10/1996 - Release Date: 3/11/2009 8:42 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of jodah235 Sent: Thursday, March 12, 2009 7:44 AM To: BTVC-SCD Subject: advice for stews I make bone broth and then sometimes during the week I take that broth and use it as a base and make a stew. So I cube Bison meat and add some veggies (this is something that Dr McBride suggests one should do on GAPS) I find that my meat always comes out tough and dry and it is not a pleasure to eat. Why can I do so this does not happen? What do you cook it in? I’ve found that the best way to make stew with any kind of meat is in a crock pot. The slow cooking will soften whatever cut or type of meat. For some years now I’ve used only my crock pot to make stew; and to cook roasts. You could also try using a meat mallet on the bison chunks to “tenderize” them before you cook them. (It’s also a great way to get rid of aggression. ;-) But you don’t actually need to do that if you use a crock pot. n No virus found in this outgoing message. Checked by AVG. Version: 7.5.557 / Virus Database: 270.11.10/1996 - Release Date: 3/11/2009 8:42 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of jodah235 Sent: Thursday, March 12, 2009 7:44 AM To: BTVC-SCD Subject: advice for stews I make bone broth and then sometimes during the week I take that broth and use it as a base and make a stew. So I cube Bison meat and add some veggies (this is something that Dr McBride suggests one should do on GAPS) I find that my meat always comes out tough and dry and it is not a pleasure to eat. Why can I do so this does not happen? What do you cook it in? I’ve found that the best way to make stew with any kind of meat is in a crock pot. The slow cooking will soften whatever cut or type of meat. For some years now I’ve used only my crock pot to make stew; and to cook roasts. You could also try using a meat mallet on the bison chunks to “tenderize” them before you cook them. (It’s also a great way to get rid of aggression. ;-) But you don’t actually need to do that if you use a crock pot. n No virus found in this outgoing message. Checked by AVG. Version: 7.5.557 / Virus Database: 270.11.10/1996 - Release Date: 3/11/2009 8:42 PM Quote Link to comment Share on other sites More sharing options...
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