Hi! I'm one week post-op today amd feeling great! I am tired and hungry though! Actually I am starving! I have resorted to licking ranch doritos! :/ I cant stand the Protein Shakes (which I started today) and the thought of broth makes me itch! lol I am on clear liquids plus 3 shakes per day for 3 more weeks! I want to eat my arm at this point. Trying to take it one day at a time.
Hi! I'm one week post-op today amd feeling great! I am tired and hungry though! Actually I am starving! I have resorted to licking ranch doritos! :/ I cant stand the Protein Shakes (which I started today) and the thought of broth makes me itch! lol I am on clear liquids plus 3 shakes per day for 3 more weeks! I want to eat my arm at this point. Trying to take it one day at a time.
Here's' my beef stock recipe.
4-lbs beef shank split (have the butcher split them in 1/2)
2-carrots quartered
2-Celery quartered
2-Onions quartered
3-bay leafs
20-peppercorns
6-cloves of garlic
2-sprigs thyme
5-springs parsley
16-cups of Water
2-cups of red wine
Set the oven to 450 and place beef shanks in a roasting pan (place olive oil in the bottom) along with all quartered vegtabler. Roast for 1-1/2 hours and turn shanks every 20 minutes.
In a stock pot, add 15 cups of Water, and layer your beef and veggies in to pot. Add remaining items. Set the stock to med and bring to a boil and then reduce to med-low. While the stock is begining to cook, use the remaining 1-cup of water to deglaze the roasting pan. Be sure to get all the brown bits up...this is good stuff that adds flavor. Once the roasting pan is deglazed, add the remaining liquid to the stock pot.
The stock should simmer for about 4-hours at a slow bubble. Once the stock as reduced by 1/2 it is ready to strain.
I use a 2-cup measuring cup to begin straining and a meshed strainer. The strainer sits on a 4-quart bowl. I put the meat in a container to the side then pick it and and freeze it...it's wonderful for Soups or stews. The remaining liquids you will need to press with a large spoon in the strainer to get the liquids out. I generally give my dog's the solids that are left in the strainer...they love it.
Once you have the liquid strained, place it in the frige for 24-hours and the next day remove the fat from the top. Then store is pint bags or jars. This will hold for 6-months in the freezer. Note, the end product will be like a jelly...this is due to the beef. Once you heat it up it returns to a liquid.
Enjoy! This keep me alive during pre-op and my liquid post op.
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