Hve you ever tried this cut of beef? I think that beef soup bones are a highly undervalued cut of beef. They are super nutritious, lower in cost than some of the more popular cuts and one of my all-time favorites for a slow simmered Fall meal.
What Are Beef Soup Bones?
They are a cut of beef that comes from the shank marrow bone or the upper leg of a cow.
They are around 4-6” oval shaped disc, 1” thick, with a marrow bone surrounded by meat on all sides.
They may be labeled beef shank or beef soup bones.
Best known in the dishes; Italian Ossobuco and Vietnamese Pho.
How Do I Cook Them?
Because beef soup bones are a muscle meat, they are tough and lean. Cook them low and slow in a slow cooker or dutch oven for best results.
Cook the beef soup bones until they become melt-in-your-mouth, fall-off-the-bone deliciousness.
I enjoy them as a nutrient rich delicious stew that contains lots of vitamins, minerals, collagen and gelatin.
Before placing the beef in the slow cooker, sear them on each side in a hot cast iron pan. This will develop the depth of flavor of both the meat and stock.
After they have been seared, place in a slow cooker and cover with water.
Slow cook 8-10 hours on low.
When done, strain broth from meat and bone.
The broth can be stored in mason jars in the refrigerator for up to 7 days or freeze for up to 4 months. Remember to leave adequate space in jars if freezing to prevent the jar from shattering.
Shred the beef and store separately.
Jan’s Favorite Beef Bone Veggie Stew
Ingredients.
3 lbs. beef soup bones. [I recommend Burroughs Family Farms for sourcing the best beef soup bones.]
1 tbsp. apple cider vinegar
7 cups filtered water
2 tbsp. fat [lard, bacon grease, olive oil, ghee, coconut oil]
4 garlic cloves, peeled and smashed
1 onion, diced
4 carrots, peeled and chopped
2 stalks celery, chopped
1/2 a head of thinly sliced cabbage
8 oz. container baby bella mushrooms, sliced
1 cup tomato sauce
2 tbsp. coconut aminos
1 tsp. fish sauce
1 bay leaf
3 tbsp. arrowroot starch dissolved in 1/4 c. water
Method.
Heat cast iron pan over medium high heat.
Pat dry beef soup bones with a paper towel, salt & pepper meat.
Add beef to hot pan and sear on both sides.
Remove from cast iron pan and place in slow cooker.
In hot pan, fat of choice, onions, carrots, celery, and garlic. Sauté until soft, then add to slow cooker.
In same cast iron pan reduce heat to low. Add 1/4 cup water to deglaze pan, along with coconut aminos, apple cider vinegar and fish sauce. Simmer and scrape up any browned bits. Add this to slow cooker.
Add the rest of the ingredients to slow cooker.
Cover and cook on low 8-10 hours.
Remove bay leaf and bones from stew. Shred beef and return to stew.
You can place soup in refrigerator overnight and then remove any fat from top of soup.
In a small bowl, stir tapioca starch in 1/4 c. water then stir into hot stew.
Allow stew to thicken for 15 minutes, then serve.
Notes.
Stews are always better after a night in the refrigerator, so if you have the time, do it. You can also remove any extra fat easily from the top of the stew.
Top with pesto, grated parmesan cheese.
For a heartier stew add cubed potatoes. Try Yukon Gold becasue they hold their shape well and are best flavor for stews.
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