How to Cook with Beef Soup Bones
Our soup bones are slices from the cows’ shins. They come with a nice cross-section of marrow bone and contain a decent amount of meat. This meat requires a very long and slow cook to tenderize it, but the bones will create a delicious and nourishing bone broth along the way…
To prepare the broth, first season the bones with salt and pepper. Then place in a roasting pan in a hot oven (around 425) and roast, until they are good and browned but not burned, about fifteen minutes. Then place in a dutch oven or stew pot with six cups of water and a couple tablespoons of apple cider vinegar. Add any herbs that you like, we often add rosemary, half an onion, celery and a carrot. Cook on high for two hours, then on low 6 to 8 hours or overnight, or simmer on your stove all day or overnight. In the morning you should have a nice broth and tender meat. Taste the meat, is it as tender as you’d like it? If so, remove the meat from the bones and chop into small pieces. If not, keep it cooking. You can, however, cook the soup bones so long that the meat loses flavor. That’s ok, the flavor will be in your broth! If the meat becomes tasteless, it is still safe and good to use with barbecue sauce for sloppy joes or in shepherds pie. If cooking is stopped while the meat retains some flavor, I like to add it to a soup that I make with the broth.
You will notice a bit of fat on the top of the broth. We often just use the broth with this fat right in the soup, but you can chill the broth in the refrigerator for a few hours and remove the fat once it has solidified if you wish.