Soup Bones
Soup Bones
For the best broth or stock we suggest the knuckle bones (which are the ends of bones that include the articular surfaces ("cartilage") in the hip, knee, shoulder and elbow joints) as well as some marrow bones.
Cooking Notes
To create a rich and flavorful stock, start by roasting the beef bones at 400°F till golden brown. Meanwhile, in a stockpot, brown chunks of carrot, onion, celery, and halved garlic bulbs in a neutral oil until they sweated and fragrant. Add bay leaf and thyme to enhance the aroma. Once browned, add the roasted beef bones to the pot, filling it about 75% full, and cover with water. For a clearer stock, bring the mixture to a very low simmer and let it cook on the stove for at least 8 hours. Finally, strain the stock, season to taste, and enjoy the delicious homemade broth or make a big batch and keep in your freezer for your next cooking project.
