What to do with soup bones?

[ThisLadyHunts]

To ctom87: there are two things I overlooked in my original instructions.

The addition of gelatin:

Technically speaking, the thing that makes home made stocks so good--and so good for you--is the collagen (that gelatin-like substance) that is extracted from the bones during the lengthy cooking process. Once cooled, stocks should be more gelatinous (i.e., slightly "jiggly") than liquid. Collagen comes from the marrow of the large bones such as neck and rib bones. However, it is not uncommon that I have only small bones with which to make my broth/stock, this especially true with my poultry stock where I have saved the bones from dove, quail, chucker, hun, and pheasant eaten at previous meals and frozen them for later use.

In this instance, I add one package of Knox unflavored gelatin to a cup of water and add it to the simmering stock toward the end of the cooking process. The addition of gelatin, the substance derived from the protein, collagen, which is found in the bones, cartilage, and connective tissue of the animal, yields a much silkier stock with a richer mouth feel. These characteristics are then imbued into the sauces you make using the stock, and it makes a noticeable difference. And if you believe everything "they" say about the health benefits of collagen, there is even more reason to add that package of Knox.

Now, the neck bones you're using will likely have a lot of marrow visible in the center. I wouldn't feel the need to add gelatin to stock made with neck or rib bones.


Straining the fat:

Whether you're making beef or poultry stock, it's likely you'll end up with quite a bit of fat in your stock. There is an extra step I take in removing this fat that I neglected to mention, and that is: when I'm finished cooking my stock, I strain it into a large glass or metal bowl before discarding the solids. Then, before I portion my stock into individual storage containers for freezing, I place these bowls in the ice box for a day or so to let the fat harden. This way, you can simply "lift" the fat off using a straining ladle before dividing it into individual containers.

Hope this helps.

[buck_wild]

My mom boils them with the normal soup type seasonings as mentioned above when making broth. After a couple hours on low simmer, she mixes flour and egg together like a oatmeal type consistency then brings up the heat and drizzles the mixture into the broth and bones. It makes a rice like noodle/dumpling type stuff that adds texture to the mix. Then eat as a soup. Hard to explain I guess. Been eating this since I was a kid. Just had some over Christmas.

[ThisLadyHunts]

My mom boils them with the normal soup type seasonings as mentioned above when making broth. After a couple hours on low simmer, she mixes flour and egg together like a oatmeal type consistency then brings up the heat and drizzles the mixture into the broth and bones. It makes a rice like noodle/dumpling type stuff that adds texture to the mix. Then eat as a soup. Hard to explain I guess. Been eating this since I was a kid. Just had some over Christmas.

It's interesting that you mention this because I saw something similar on a TV cooking show the other day: A woman made a "paste" out of egg and flour, then she smeared onto a splatter guard that she had suspended over a pot of boiling broth. She then drug a spatula back-and-forth over the paste, forcing it through the holes in the splatter guard and into the broth. She served it with what looked like a chicken fried pork chop/steak. I wonder if she was making spaetzle?

[WItoTX]

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

If your soup bones are bare, throw a roast into crock pot. Add a couple soup bones (Deer, cow, it doesn't matter). Fill with a couple cups of water about 1/3 the way up the meat. If your soup bones have plenty of meat on them, you can skip the roast. Add the following ingredients:

Seasoning (Per pound):
1 tbsp chili Powder
½ tsp salt
¾ tsp cumin
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp onion powder
1 onion, quartered
½ cup tomato sauce or crushed tomatoes
1 tablespoon minced garlic

It will take two days to get the meat shredable off the bone. Once shredable, put some oil in a fry pan, fry a tortilla of your choice and shred some queso menonita on one side while the tortilla fries in the pan, and spread shredded meat on the other side. Fold on itself, fry until done. Then take some of the liquid left in the crock pot, cook it down to thicken it up (might need some corn starch, then use as a dip.

Here is the IG thread I found that shows the final product. I made my own tweaks to the recipe.

https://www.instagram.com/p/CpXxt1XI...YmMyMTA2M2Y%3D

[buck_wild]

It's interesting that you mention this because I saw something similar on a TV cooking show the other day: A woman made a "paste" out of egg and flour, then she smeared onto a splatter guard that she had suspended over a pot of boiling broth. She then drug a spatula back-and-forth over the paste, forcing it through the holes in the splatter guard and into the broth. She served it with what looked like a chicken fried pork chop/steak. I wonder if she was making spaetzle?

My mom's concoction is more runny than a paste. As it hits the boiling water it immediately cooks it and makes like a rice long type baby, baby dumplings I guess.
We just called it "Bone Soup". It was always embarrassing when new girlfriends etc came over and my dad would proudly claim we were having "Bone Soup" for supper (not dinner so sounded even more redneck ) followed by a slurping noise to indict the manner in which it was to be eaten

[ThisLadyHunts]

My mom's concoction is more runny than a paste. As it hits the boiling water it immediately cooks it and makes like a rice long type baby, baby dumplings I guess.
We just called it "Bone Soup". It was always embarrassing when new girlfriends etc came over and my dad would proudly claim we were having "Bone Soup" for supper (not dinner so sounded even more redneck ) followed by a slurping noise to indict the manner in which it was to be eaten

This made me chuckle! When my daughter was younger, I made stock or broth over the weekend. When her friends would come over, they’d sniff the air and say, “Mizz Goodnight’s making bone soup again!”

Now, every time I make it my husband says the same thing. That’s right…he calls me Mrs!

[DPElite]

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[Hockley]

Soup bones or soup bones with a lot of meat? Our packer leaves a lot of meat on them and they make a fantastic stew. If there is no meat on them then I would do a broth...

[ctom87]

Soup bones or soup bones with a lot of meat? Our packer leaves a lot of meat on them and they make a fantastic stew. If there is no meat on them then I would do a broth...

Great question. So, I just opened the packages after thawing them and they look more like steaks rather than bones. Now I am wondering if I even have enough bones.

[Hockley]

Great question. So, I just opened the packages after thawing them and they look more like steaks rather than bones. Now I am wondering if I even have enough bones.

Here is what I do. Of course I have to add my own touches here and there, but this is where I start:

Ingredients
• 2 pounds meaty beef soup bones (beef shanks or short ribs)
• 6 cups water
• 5 medium potatoes, peeled and cubed
• 5 medium carrots, chopped
• 1 medium onion, chopped
• 1/2 cup medium pearl barley
• 1 can (28 ounces) plum tomatoes, undrained
• 1 to 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced, optional
• 1 bay leaf, optional
• 3 tablespoons cornstarch
• 1/2 cup cold water
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Directions
• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours.
• Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender.
• Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

[BertramBass]

Great question. So, I just opened the packages after thawing them and they look more like steaks rather than bones. Now I am wondering if I even have enough bones.

No circular bone in the middle?

[ctom87]

No circular bone in the middle?

Yes, sorry for the confusion. There was a circular bone in the middle. So assuming femur. I have a bunch of leg steaks.

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[ctom87]

10 hrs on slow. Will reset it tomorrow morning before work.

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[ThisLadyHunts]

Mmm…I bet your whole house is smelling wonderful!