Simmering meat with bone-in is a good way to get all the nutrition and protein out of your meat with the benefit or being easy to digest because the vinegar in the recipe pulls out all the nutrition out of the meat and bone and transfers it to the broth. You can use the broth for soups or stew. This is how our ancestors used all parts of the animals they butchered for their sustenance and for the most nutrition and ease of digestion.
Here is a recipe for
Beef or Chicken Stock (can be used for soup or stews)
Taken from the book "Nourishing Traditions" by Sally Fallon
4 pounds beef marrow and knuckle bones or a whole chicken chopped.
1 calves’ foot, cut into pieces or chicken feet (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
½ cup apple cider vinegar or white vinegar
3 onions coarsely chopped.
3 carrots coarsely chopped.
3 celery sticks coarsely chopped.
Several springs of fresh thyme tied together.
1 teaspoon dried green peppercorns, crushed.
1 bunch parsley
Good beef or chicken stock must be made with several sorts of bones; knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrient of bone marrow; and meaty rib or neck bones add color and flavor.
• Place the knuckle and marrow bones and optional feet in a very large pot with vinegar and cover with water.
• Let stand for one hour.
• Meanwhile, place the meaty bones in a roasting pan and brown at 350oF in the oven.
• When well browned, add to the pot along with the vegetables.
• Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.
• Add this liquid to the pot.
• Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking.
• Bring to a boil.
• A large amount of scum will come to the top, and it is important to remove this with a spoon.
• After you have skimmed, reduce heat, and add the thyme and crushed peppercorns.
• Simmer stock for at least 12 and as long as 72 hours.
• Just before finishing, add the parsley and simmer another 10 minutes.
NOTE - You will not have a pot of rather repulsive-looking brown (for beef) or yellow (for chicken) liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes.
• Remove bones with tongs or a slotted spoon.
• Strain the stock into a large bowl.
• Let cool in the refrigerator and remove the congealed fat that rises to the top.
• Transfer to smaller containers and to the freezer for long-term storage.
You can use Lamb or Venison for this stock.