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beef soup-bone?

post #1 of 18
10/17/04 at 5:32pm
Thread Starter 
I'm wanting to make beef soup from scratch with a soup bone, but I don't really know what kind is usually used. Help is appreciated :D

Joe
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post #2 of 18
10/17/04 at 6:13pm
Beef + Veal bones cut in 2-4 inches in size, roasted for say 1h.
If you worried about asthetics, use cold water (makes a clear broth).
Use pan drippings to brown your veggies, de glaze with red wine.
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post #3 of 18
10/17/04 at 6:30pm
Thread Starter 
Does it matter which bone?
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post #4 of 18
10/17/04 at 11:05pm
do you want to make aa bouillon?

hans
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post #5 of 18
10/18/04 at 6:17am
Oxtail is the best IMO. Normally the bones you buy in the stores are neck bones. Make sure there's some meat on them.

Smoked hamhocks make good soup too :)
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post #6 of 18
10/18/04 at 6:32am
Others may feel differently about this, but I am not a big fan of marrow bones in soup/stock. I find the flavor of the marrow permeates the whole stock and can be a little oppressive.
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post #7 of 18
10/18/04 at 2:19pm
Silly, after you roast your bones you dig out the marrow and eat it with white toast... crust cut off of course. :)
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post #8 of 18
10/18/04 at 10:29pm
honestly this is why i love this site... cooks after my own heart! :cry: brings a tear to my eye to know that others enjoy roasted marrow as much as i do!!!

definately use 2-2.5" thick cross cut leg bones, roast them until a rich brown(classicly you would rub them with a thick tomato product other than paste because it has to much sugar and can burn easily) of corse you scoop out the marrow and eat it on thinly sliced toasted bread (i like using cardamom bread... its the sweed in me :lips:) deglaze the roasting pan with redwine and make sure to scrape all of those delicious tidbits off of the bottom. make a sachet using (for 10 lbs of bones) 8-10 fresh parsley stems, 1-2 bay leaves, 1.5 tbsp whole tellicherry peppercorns, and 2 cloves of garlic slightly smashed and skinned. if you have stock from a previous batch use it inplace of or in addition to water for your stock (using another stock gives you a heartier stock with a more complex flavor profile) then simmer, depolage, and simmer some more.
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post #9 of 18
10/18/04 at 11:38pm
Kuan, to each his own. Although I use marrow in a diluted form in a handful of recipes, I can't eat it straight. Thanks, but no. The taste of marrow reminds me of... well, I won't go there :)
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post #10 of 18
10/19/04 at 1:09am

bone marrow

fully agree with that, bone marrow is ok as garnish added last minute.

on top, it is an headache skimming off all the fat.

it was also mentioned to use veal bone. they are too high in collagen, and you dont want to thicken your bouillon. therefore best are fresh beef bones, and if you want to intencify the flavor, add, high connective beef meat, ligthly fatty and simmer bones and meat over 3 to 4 hours.

The meat you then eat, with boiled potatoes, cabbage, mustard or horseradish or make a beef salad.

hans
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post #11 of 18
10/20/04 at 3:00pm
**Sniff** I love you man :cry: **HUG**

:) :D
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post #12 of 18
10/21/04 at 10:04pm
:chef: :chef: :chef: :chef: :chef: :chef: :chef: :chef: :chef:
:bounce: :bounce: :bounce: :bounce: :bounce: :bounce:

Same Here Boss!
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post #13 of 18
10/26/04 at 8:55am
That's disgusting!

I prefer to leave the crust on :)
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post #14 of 18
10/27/04 at 8:07pm
Thread Starter 
Wow. Thanks for all the input. I'll also try the marrow on toast with my daughter. She LOVES toast and doesn't eat well. I try to sneek in good foods as much as I can.

Thank You!!!

Joe. :chef:
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post #15 of 18
10/28/04 at 10:25am

Italian Broth, the gift that keeps on giving!

I was trained in french cuisine.. but Italy made my life easier!
Bollito Misto
Is the Italian boiled beef dinner.. which feeds families for days!

no more roasting of bones!
try it

Buon appetito! :lips:
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post #16 of 18
11/5/10 at 12:34pm

Heck no, it doesn't matter what type of bones and beef went into the pot, I use a mixture of everything I get from a whole steer, from the trimmed shortrib bones to the bigger leg sections.

You could have simmered it all night, although you'd have to make sure you have plenty of liquid and your stock might not be as clear because of the vegetables and bone marrow, etc. Simmering that long would probably just disintegrate those items and the solids would disperse into the stock.

Some people strain the broth to make it more clear, I don't bother.

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post #17 of 18
11/5/10 at 1:02pm

I always tried to get Shin Bones and cut them about 3 inches.The marrow is sometime served as a garnish for a consomme. some people put on toast rounds some make a canape on toast rounds.


Edited by chefedb - 11/7/10 at 4:07am
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post #18 of 18
11/6/10 at 8:41pm

Well, "beef soup" can cover a lot of different styles.  When I make beef stock I usually start with either oxtail or back rib bones.  Roasted in a hot oven for about 45 minutes, maybe an hour.  By the time the stock is done what little meat is on the bones is not really worth eating so it gets strained out and some other cut is added to make soup.

 

But if you are making oxtail soup and not just beef stock or broth, that's different.  Shucks.  On another thread I was inspired to make a roast chicken for sunday's dinner.  Now I'm thinking oxtail soup and grilled cheese sandwich.  Decisions, decisions.

 

mjb.

 

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