Not sure if this is the right place for this question. I’ve never gotten beef soup bones. I was just expecting bones with a tiny bit of meat and some marrow lol
I was hoping to make beef stock to can. Should I cut off the meat and cook it for a meal? Should I leave some of it for flavor? Open to any thoughts.
by GirlOnFire112
4 Comments
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Personally I’d braise that whole thing and make it into pot roast/beef stew then use the bone after to make stock
I use that kind of meat for stock and then my husband eats the meat with BBQ sauce or I put it in soups! The meat will make a darker broth like you expect from beef broth. Just the bones, the broth is almost white and it’s a little disconcerting.
i came onto some local raised beef, soup bones included. i did a combo roast/beef stock in the crock pot for 24 hours. roast the soup bones in the oven first. critical step. then add to crock pot with stock veggies and crock for 24 hours on low. strain and fridge/freeze as you please. i added minimal salt bc i wanted natural flavors first (salt to taste) and it’s the best bone stock ive ever had/made. i had 4 soup bones with the roast in the crock. i am using the last of my bone stock now on another roast to make french dip subs w au jus. the bone beef is a lil chewy treat i found, but the bone scallops are where the love is at. also add a dash of acid to help break down the nutrients in the bones. red wine, red wine vinegar. i used white since it was all i had. 🤌