I’m Calling this beef shin & vegetable BROTH my AIP Reset soup
AIP reset SOUP tastes #BLOODYFABULOUS, meets YOUR AIP nutrient density goal and is Is EASY TO PREPARE*!
*Coincidentally, the three factors required for finding your AIP food groove!
The Genesis of THIS BEEF SHIN & VEGETABLE BROTH (AKA AIP Reset SouP)
As well as facilitating the original 30-day AIP Reset program, I undertake my own resets, too. Inevitably, at least one of my personal AIP Reset each year involves a month of giving up coffee for me. When it comes to finding a coffee-alternative, in my usual way, I like to look for multi-functional solutions. Because the reality is that nothing can actually replace coffee. So, instead, I look at other factors.
In this case, the following considerations were made:
- A replacement ritual: In my AIP-land, my one daily coffee is enjoyed in the morning. You might even say it is a post-morning ritual ritual. And when I say ‘enjoy’, I really enjoy it. Every mouthful.
- It’s got to be nutrient-dense: If I’m giving up my beloved coffee, I want to ensure that the alternative is good for me. As good for me as possible!
- A meal in a mug (with a spoon): I’m not very good at breakfast during the week. To be honest, I’m not that hungry first thing and I tend to get a bit caught up in work. But, we all know that brekkie is important on the AIP, so something light and speedy and not fussy works for me. Heat and eat, if you will.
- Easy to prepare: I’m a fan of soup as a way to get more gut-healing bone broth and vegetables into your day. Usually, I go for a pureed vegetable number (favourites are my Soup Equation and the Best Root Vegetable Soup in the World.) But what if you’ve been a bit of an AIP kitchen-goddess slacker and you don’t have any bone broth to hand? I’ve been wanting an alternative.
- Tastes #bloodyfabulous: You can have the easiest to prepare, most nutrient-dense AIP reset soup in the world, but if it doesn’t tickle your tastebuds, you won’t want to eat it.
Enter this simple Beef Shin & Vegetable BROTH…
What’s the difference between bone broth, broth and stock?
In simple terms, the distinction between broth and stock is the use of bones versus meat. ‘Bone broth’ is essentially a fancy-schmancy term for good old fashioned stock that has been cooked long and slow.
A traditional stock is made from bones with a few aromatic vegetables like onions, carrots, and celery. Often, it won’t even have any seasoning. The bones are often roasted for additional flavour. When it comes to stock or ‘bone brothh’, the goal is to release the collagen from the connective tissues, which is what gives it that gelatinous quality. Traditionally, stock is considered a base for other things like soups and sauces, rather than a stand-alone.
Broth, on the other hand, is the liquid in which meat is cooked. Broth has the same vegetables as stock, but it is more often seasoned. And, a broth is complete. It can be served as-is (in which case it is then officially a soup!)
When you don’t have any bone broth in your fridge or freezer
The best thing about this broth is that you can whip it up without the need for pre-prepared bone broth. And while it won’t have all the collagen found in bone broth, it does have the lovely marrow from the beef shin (and you can always add a spoonful or two of collagen powder if that’s your preference).
I’ve whipped up a double batch to have on hand for when AIP Reset starts next week!
As it happens, this Beef Shin & Vegetable BROTH was inspired by my Dad’s favourite soup
My Dad loves to eat good food. He always has (and it makes him a joy to cook for, too).
When I was a girl, growing up in New Zealand, post-sport Saturday lunches were family affairs around the table. Mum always made soup. We would eat it with loads of toasted Vogel’s bread covered in butter. And then, Mum would slice up fruit for us to share afterwards.
I’ve taken the basic original recipe and added a few more vegetables. As you would expect for an AIP Reset soup number. But, it is remarkably similar to the original.
- 1 kilo / 2¼ pounds shin of beef ( 3 generous osso buco pieces)
- 1 onion
- 2 large carrots
- 4 stalks celery
- 1 bunch parsley
- 3 stalks fresh thyme
- 1 bay leaf
- 1 large leek
- 1 parsnip
- Heat a large stockpot and brown your beef. While the beef is browning, quarter one onion,. Roughly chop one carrot and two stalks of celery.
- Add 3 litres (3 quarts) of water and prepped vegetables to the pot. Cut the stalks off the parsley (reserving the leaves!) and add to the pot with the bay leaf and fresh thyme. Season generously with salt. Bring to the boil and then turn down to a low simmer for 2 hours.
- While the broth is simmering, prepare the remaining vegetables. Grate the carrot and parsnip. Finely slice the two celery stalks and leek. Finely chop the parsley.
- After two hours, remove the beef and set aside. Remove the cooked vegetables and discard. Carefully strain the broth using a fine sieve.
- Return broth to the pot.
- Remove the bones from the beef, taking care to save any bone marrow (add that back to the pot) Using two forks, shred the beef and add to the pot along with the prepared carrot, parsnip, celery and leek.
- Bring to a simmer for 15 minutes or until the vegetables are cooked.
- Add the parsley and give it a stir.
- Taste for seasoning and add salt to your taste.