Meat Jelly Slice

This recipe is appropriate for stage two onwards This dish is a traditionally known remedy for digestive problems and is famous for its healing powers and nourishing components such as gelatine, glucosamine, glycoproteins, phospholipids etc… A highly recommended recipe of Dr Natasha’s for healing tummies. Print Recipe Meat Jelly Slice Votes: 0 Rating: 0 You: […]

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Meat Jelly Slice
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Instructions
  1. Bring 2 litres of water to boil and place pigs trotters into the pot. Boil the trotters for a further 5 minutes and then remove the trotters from the pot whilst discarding the water. (this is to clean and prepare the trotters).
  2. Bring a new pot to boil with 3 litres of water with all 4 pigs trotters added (ensuring that they are completely covered).
  3. Add pepper, salt, onion and bay leaves and cook on a low heat with the lid on for 5 hours.
  4. By the 3rd Hour; add the remaining meat cuts and bring to the boil and lower the heat again. Make sure to keep the meat covered by the broth and top up if water if needed.
  5. Continue to cook with the lid slightly to the side to allow for some evaporation of the stock so that you can establish the right amount of broth for the perfect batch. Too much water will not allow the broth to solidify whilst too little can make it too hard.
  6. By the 4th Hour; add remaining vegetables except for the sliced garlic cloves. Cook for a further 50 minutes and add the garlic in the last 5 minutes. The broth should appear thick and the meat tender and soft. Turn off the heat and remove from the stove
  7. Strain all the meat and vegetables from the stock and remove any bones and unwanted parts from the pigs trotters. Set aside remaining meat and parts of meat from the trotters and throw away the vegetables. Remove and throw away the leak, celery and onion remains.
  8. Strain the broth again through a cheese cloth and set aside. Slice the carrots and meat collected from the pigs trotters and other meats. Place carrot slices, garlic and meat pieces in a deep dish and pour the broth over the top to ensure that all the meat is covered.
  9. Place meat jelly into the fridge to set overnight.
Recipe Notes

Serving

This can be cut into slices and served cold with salad or vegetables with a cup of meat stock.  It is important to always remember to eat protein with vegetables.

Points

You may alternatively use small bowls or cups to set and serve your meat jelly.

You may use other meats such as fish (salmon) or chicken to create this meal.

Optional additional ingredients after intro

½ tea spoon of appropriate all spice - this can be added to the pot at step three only when the patient is on the full GAPS Diet or has shown signs of digestion improvement.

Sprig of rosemary (if using lamb)

GAPS Staple Casserole

This recipe is a slow cooked method in the oven that produces a lovely tender meat that falls off the bone with a delicious flavour.  It can also be used for babies by blending the food in a food mixer with stock. *This recipe is appropriate for the GAPS Introduction Diet Stage Two – onwards […]

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GAPS Staple Casserole
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Prep Time 45 Minutes
Cook Time 4-6 hrs
Servings
People
Ingredients
Meat and Stock
  • 1 Lamb Shoulder See notes for other meat options
  • 1 Litre Filtered water Approcimate: this is dependant upon how bif the pot is and the size of the lamb
Herbs & Spices
Vegetables
  • 6-8 Cloves garlic Crushed - See notes caution
  • 1 Whole Onion Large - See notes caution
  • 2 Whole Celery sticks Finely diced - See notes caution
  • 2 Whole Carrots Finely diced - See notes caution
  • 1/2 Whole Pumpkin Cubed - See notes caution
  • 1/2 Head of Cauliflower Cut - See notes caution
Special Equipment
Prep Time 45 Minutes
Cook Time 4-6 hrs
Servings
People
Ingredients
Meat and Stock
  • 1 Lamb Shoulder See notes for other meat options
  • 1 Litre Filtered water Approcimate: this is dependant upon how bif the pot is and the size of the lamb
Herbs & Spices
Vegetables
  • 6-8 Cloves garlic Crushed - See notes caution
  • 1 Whole Onion Large - See notes caution
  • 2 Whole Celery sticks Finely diced - See notes caution
  • 2 Whole Carrots Finely diced - See notes caution
  • 1/2 Whole Pumpkin Cubed - See notes caution
  • 1/2 Head of Cauliflower Cut - See notes caution
Special Equipment
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the oven to 140 degrees Celsius. Place your meat joint or other selection of meat into an oval cast iron pot and fill 2/3 with filtered water. Be sure not to cover the meat joint completely with water, because the exposed part at the top of the meat produces a lovely tasting stock for drinking. This recipe should allow you to save a few jars of stock when you are done.
  2. If tollerated (see recipe notes) dice some onion and celery and crush some garlic and saute in a seperate pan with a little lamb fat or duck fat and add to the pot. It is often nicew to salt the top of the lamb and add some of the sauteed ingredints on top as well as surrounding the lamb in the stock.
  3. Add salt, dried herbs, bay leaves and a sprig of rosemary. Cover with the pot with the lid and cook on very low heat for 4-6 hours (125 – 140 degrees Celsius).
  4. After 4 or 5 hours add a variety of chopped vegetables . We have made some suggestions for you above that work nicely but feel free to experiment with seasonal organic vegetables. At this time it is essential to leave the lid off in the final stages of cooking and increase the temperature to 180 degrees celsius and cook for a further 40-50 minutes.
  5. When cooked, serve the meat and vegetables and use the stock (strained through a sieve) for a warm drink with your meal. Keep left over stock in the fridge or freezer for later meals or stock drinks.
Recipe Notes

Alternative Recipe Options

You can use any of the following meats (joint meats are easier to digest than muscle meats) Try to use a broad range of different meats each time you cook this meal.

  • Shoulder of lamb
  • Joint of pork
  • Joint of beef
  • Pheasant
  • Quail
  • Venison
  • Whole chicken
  • Turkey legs
  • Lamb shanks

You may experiment by adding a variety of vegetables keeping a broad range in your diet, however make sure you are ready for them - Refer to clinical notes.

The fat content of these meals need to be quite high: the more fresh animal fats you consume the faster the recovery.  Be sure to add fermented vegetables with every serving.  If you are still in the introduction stage, avoid spices at this stage and only use herbs, salt, and bay leaves.  This meal is easy to cook and provides you with a variety of options to choose from.  If you make a large batch, this meal is easily frozen and defrosted and heated in a glass Pyrex dish with a glass lid in the oven.  Cooking several of these meals and freezing them will allow you to have a break in the kitchen.

This method can be achieved with a slow cooker

Clinical Notes:

Avoid vegetables and consume only the meat and stock from this recipe if the patient is experiencing profuse diarrhoea.  Vegetables should be added gradually until well tollerated and digestion improves.

*This recipe is appropriate for the GAPS Introduction Diet Stage Two - onwards