Need recipe help
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For sure make beef stock! It takes some time to simmer but it’s well worth it. You can roast the bones first or skip it and go straight into the pot. I usually add carrots, onion and celery. Season to taste with some of your favorite herbs if you’d like.
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my grandmother used the neck bones for the base of her vegetable barley soup
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Sounds like bone broth it is. When done then I will add stew meat, veggies and barley. Thanks all
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Sounds like bone broth it is. When done then I will add stew meat, veggies and barley. Thanks all
twilliams Bone broth is a great use…add that into specific brats or snack sticks instead of any water addition. I generally add about one cup ice water per 10 lbs to any recipe that I don’t use fresh ingredients such as onions that already have water. I will half any further liquid additions in that case
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I was gonna recommend someone ta Joe Hell for thism knew bone broth soup would be in his wheel house!
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I would go with homemade broth, it will be a great base for a multitude of recipes, then you won’t be buying that watered down stuff they sell in the store.
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Beef noodle soup. My wife makes homemade noodles, they are great. Cooked a turkey on the grill yesterday and boiled the carcass, deboned today so turkey noodle soup tonight!
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I have several packages of beef soup bones that I don’t know what to do with from the steers I had butchered. Any recipes or suggestions would be greatly appreciated, I want them out of the freezer but don’t just want to throw them away.
twilliams Wow, sorry I just saw this. Beef stock is always the way to go. Chef’s pay big money for beef bones. They simmer them for a day or so, reduce and have many uses.
How did you finally use yours?
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This thread on beef bones reminded me of a recent trip we took to Houston. We stopped in Little Saigon at a pho shop that served excellent food. They make gallons and gallons of beef stock for the pho every day using beef leg bones.
When you order a bowl of delicious pho, they will bring you a tray of the soup bones which are full of tasty bits of meat, fat, tender tendon, and of course succulent bone marrow. I picked those bones clean after finishing the soup till I could hardly get out of the chair.Paul
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This thread on beef bones reminded me of a recent trip we took to Houston. We stopped in Little Saigon at a pho shop that served excellent food. They make gallons and gallons of beef stock for the pho every day using beef leg bones.
When you order a bowl of delicious pho, they will bring you a tray of the soup bones which are full of tasty bits of meat, fat, tender tendon, and of course succulent bone marrow. I picked those bones clean after finishing the soup till I could hardly get out of the chair.processhead What’s the name of the place you went to? Pho Places are starting to pop up freaking everywhere now.
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processhead What’s the name of the place you went to? Pho Places are starting to pop up freaking everywhere now.
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twilliams Wow, sorry I just saw this. Beef stock is always the way to go. Chef’s pay big money for beef bones. They simmer them for a day or so, reduce and have many uses.
How did you finally use yours?
Chef thanks, I have not done it yet. Been super busy
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twilliams
Could do a bone broth.
https://theforkedspoon.com/bone-broth-recipe/Surg Making bone broth would really enhance many other recipes and sauces. Go for it.
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twilliams Bone broth is a great use…add that into specific brats or snack sticks instead of any water addition. I generally add about one cup ice water per 10 lbs to any recipe that I don’t use fresh ingredients such as onions that already have water. I will half any further liquid additions in that case
Joe Hell How do you store the broth until you use it? I don’t have a chamber vac but I have carefully used my vac sealer to store broth but it is kind of a hassle to do. Hope to someday own a chamber vac.
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Joe Hell How do you store the broth until you use it? I don’t have a chamber vac but I have carefully used my vac sealer to store broth but it is kind of a hassle to do. Hope to someday own a chamber vac.
bocephus I use plastic storage containers that are more flat than square. Freeze the product in them and then transfer to a bag and vacuum them for storage. That way, you don’t have to keep buying more containers and takes up less space in the freezer.
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bocephus I use plastic storage containers that are more flat than square. Freeze the product in them and then transfer to a bag and vacuum them for storage. That way, you don’t have to keep buying more containers and takes up less space in the freezer.
zbigjeff Thanks I will give that a try, will try to find some that are some what smaller that my vacuum seal bag width.
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zbigjeff Thanks I will give that a try, will try to find some that are some what smaller that my vacuum seal bag width.
bocephus I usually just make bags from rolls for that vacuum job. You’re correct in finding a proper width container. Good luck
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Joe Hell How do you store the broth until you use it? I don’t have a chamber vac but I have carefully used my vac sealer to store broth but it is kind of a hassle to do. Hope to someday own a chamber vac.
bocephus Prior to having my vacuum sealer, I froze it in ice cube trays. Once frozen, just gallon zip bags. Use as needed.
I still do the same trick with lemon juice, left over wine that I can still use for cooking. Just about any liquid that you only need a portion for latter on.
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