Please help with "soup bones"....

B

barbara-in-va

Well-known member
I want to make my own beef soup broth/stock. I read a couple of recipes and they said loosely said 5 lbs bones, roast for an hour, then simmergently for 6-8 hours. So at the farmers market this morning I went to the meat guy and asked for beef soup bones. He said, yup, I got those. Then he pulled out bags that had a round peice of meat with a giant marrow bone in the middle. I bought these but expected just bones, no meat. My question is do I cut out the bones and roast that portion or did I buy the wrong thing? Please help!!! Thank you smileys/smile.gif

 
You're good. They are beef shanks. If the marrow part is really big you

Will have to do some serious skimming because there will be a lot of fat after they are simmered.

 
What a fun thing to do over the weekend~ They will be fine. Agree completely with Melissa, you

will have lots of foam / fat, but I have found that the flavor is more intense. Have fun!

 
Yum, they'll make excellent stock. I have browned and simmered the shanks until

the meat is tender, then remove the meat and save for soup continuing to simmer the bones the specified time..

 
and you could remove the marrow and cook it separately, if you like marrow. Quite a delicacy it is.

 
Yes, you *can* add it to the soup but often, with simmered meats and bones

the meat will have given up all its goodness to the stock (which is what you want it to do otherwise your stock will be bland and you'll wonder what the point was for all the cost/effort/time invested) and will have little left in the flavor department. It's traditional to discard the rather-tasteless meat after the extended simmering but I know many people have difficulty doing that (feeling that it's a waste of good meat) so they use it. I say, give a taste, and if you like it, then use it.

Have fun making stock.

 
I was never happy with the typical and traditional French method...

...of simmering roasted bones. The stock I ended up with tasted like calcium with a slight tinge of beef. Yuk.

It wasn't until CI did their treatise on beef stock and found you have to use plenty of meat along with the bones to get a stock that tastes good enough for beef soup.

I use the meat for the soup, or shred it and make taco filling or beef spread for sandwiches.

Michael

 
I agree and every time I have had caldo de res I have thought how much better

it would be if thy browned the meat & bones to make their stock.

 
I've never done their quick version. I think they have a long-simmering...

...version that uses 6 pounds of beef from chuck and shank cuts.

Michael

 
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