What to do with soup bones?

[ctom87]

I got soup bones from a cow. What can I do with them? I imagine beef bone broth... any recipes for that? I googled but I am not sure if things are getting lost in translation. What I am seeing looks more like a soup or stew. I am hoping to make something that would be keto friendly with these bones.

Any recommendations would be greatly appreciated!!

[Mitchell8]

Grill em with butter very keto and will lose weight

[Lslite]

Good bone broth is worth it's weight in gold. Water,spices,and time is all it takes.

[ThisLadyHunts]

Bone broth. Here’s how I do it:

Roast your bones. S&P them then place them in a 400° oven and roast them until they’re dark (the darker the better. Remember, “brown equals flavor.”). When finished roasting, place the bones in a large stock pot along with any remaining juices from the roasting pan, if any, or deglaze the solids with a little bit of wine and add to stock pot.

Add aromatics and other vegetables. Cut a large onion in half and drop it in the pot, skins and all. Add 3 or 4 cloves of garlic, skins and all. Other vegetables you can add are celery, carrots, parsnips, leeks, green onions, tomatoes. I usually save the scraps of these vegetables in the freezer until I’m ready to make broth. (Say, the tops or stalks I’ve cut off the carrots, the leafy parts or the root end of the celery that usually get discarded, the stalks of parsley after the leaves have been remove for use in another recipe.

Vegetables that are generally NOT preferred for stocks and broths are strongly flavored or cruciferous vegetables such as broccoli, cauliflower, cabbage, asparagus, etc.

Add herbs. Parsley, thyme, rosemary, savory, or any other “green” herb.

Adding umami: There are those who like to try to boost umami flavor and you can do this several ways. Mushrooms, tomatoes, marmite/vegemite, nutritional yeast, brewers yeast, fish sauce, or soy sauce. I’ve experimented with most all of these and they just don’t quite hit the mark for me.

Fill your stock pot with water and place over low heat until it begins to simmer but not boil. (A simmered stock will yield a clear broth, a boiled stock will be cloudy. A cloudy broth isn’t bad, per se, but a clear broth will not impact the color of your sauce, which some prefer.) Add one or two tablespoons of an acid such as apple cider vinegar or lemon juice to the pot along with the water (they say it helps the bones release more of their collagen, though I couldn’t swear by it). As the stock reduces, periodically add more water to bring the the line back up to the top. Continue this “reduce-refill” process all day, or for up to three days. This is how you achieve a truly rich flavor and affect the best leaching of the nutritionally beneficial protein, collagen.

When your stock is done, remove from heat and let stand to cool to room temperature—this will take several hours. Once cool, strain your stock, discarding the solids, and place it freezer-safe containers to store. I use those HEB square food storage containers—the ones that look like they’re made to hold a sandwiches—and stack them in the freezer until I’m ready to use them. Each container holds about 3-cups. Before use, I stick it in the microwave on HIGH for about 6-minutes to thaw.

Let me know if you have any questions.

[zztex]

Great advice TLH!

[PYBUCK]

Give them to the dogs.

[TxDispatcher]

ThisLadyHunts said it perfectly…follow her advice and you’ll have some great broth for any meal that calls for it

[hooligan]

I use Anthony Bourdain’s recipe from the Les Helle’s cookbook for stock and broth for beef and venison bones a couple times a year and I haven’t found a better one. It’s similar to the one TLH posted. I’ll take some pics and put them on here in the morning. It takes time but well worth it.

And if you really want to spend a lot of time for low yield but incredible results you can make a demi-glace

[ctom87]

Thanks everyone. Excellent information. I will be making some this week for sure!

[BoscoPico]

also you can make Demi Glace sauce with them if the marrow is exposed. Great for steaks.

[Swtexan]

After you roast, grab some of that marrow out of the bone and smear on a piece of garlic toast. really good, then go ahead and make your broth.

[WItoTX]

We throw them in the crock pot with a roast and make Birria tacos. The flavor from a bone is far better than any broth bought off the shelf.

We usually cook it down for the better part of two days, if not three, but the flavor is amazing. We actually have some cooking now.

[dclifton]

We throw them in the crock pot with a roast and make Birria tacos. The flavor from a bone is far better than any broth bought off the shelf.

We usually cook it down for the better part of two days, if not three, but the flavor is amazing. We actually have some cooking now.

Alright so how do you do it recipe wise. You have my interest.

[BertramBass]

The soup bones I get usually have some meat on them and a one inch circle of marrow. I pan sear them in olive oil and lay them in the bottom of the crock pot with some beef broth. Lay a pan seared roast on top with caramelized onion, carrots, potatoes, etc. Let it simmer all day. YUM

[ThisLadyHunts]

The soup bones I get usually have some meat on them and a one inch circle of marrow. I pan sear them in olive oil and lay them in the bottom of the crock pot with some beef broth. Lay a pan seared roast on top with caramelized onion, carrots, potatoes, etc. Let it simmer all day. YUM

This sounds delicious and your method is ingenious!