There's something deeply comforting about a steaming bowl of beef soup, especially on a chilly day. The rich aroma of simmering bones, vegetables, and herbs fills the kitchen with a sense of warmth and anticipation. Beef soup bones is also a nutritional powerhouse, packed with minerals, collagen, and other nutrients that are essential for a healthy body (like Korean oxtail soup ).
My love for beef soup bones stems from my childhood, where my grandmother would simmer a pot of broth for hours, extracting every last bit of flavor and goodness from the bones. She believed that this simple soup was a cure-all, a remedy for everything from a common cold to a broken heart.
While I can't vouch for its miraculous healing properties, I can attest to its undeniable deliciousness and nourishing qualities. The long-simmering process breaks down the bones and connective tissues, releasing collagen, gelatin, and other nutrients that are beneficial for gut health, joint health, and skin health.
This beef soup bones recipe is my homage to my grandmother's wisdom and her love for simple, wholesome food. It's a celebration of the humble beef bone, transformed into a flavorful and nourishing elixir that is sure to warm your body and soul.
A Boost for Your Immune System
Beef bone soup Asian style is not just a comfort food; it’s also a potent elixir for boosting your immune system. The slow cooking process extracts valuable nutrients and minerals from the bones, including calcium, magnesium, and phosphorus, which are crucial for maintaining strong immune function.
Additionally, the gelatin found in bone broth supports a healthy gut lining, which is vital for immune health, as a large portion of the immune system is located in the gut. Drinking this nourishing broth regularly can help keep your body strong and resilient, especially during cold and flu season.
Beef Soup Bones
- Yield: ~6 servings
- Author: Chris
- Prep time: 15 mins
- Cook time: 8-12 hours
- Total time: 8-12 hours 15 mins
Ingredients:
- 2-3 pounds beef bones (marrow bones, neck bones, or oxtail)
- 1 tablespoon apple cider vinegar
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2-inch piece of ginger, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon black peppercorns
- 1 bunch fresh parsley
- Salt to taste
Steps:
- Roast Bones (Optional): Preheat oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes, or until browned. This step adds depth of flavor to the broth.
- Simmer Bones: Place the roasted or unroasted bones in a large stockpot or slow cooker. Add the vinegar, onion, garlic, ginger, carrots, celery, peppercorns, and enough water to cover the bones by 2 inches. Bring to a boil, then reduce heat and simmer for at least 8 hours, or up to 12 hours. This is a key step in how to cook beef soup bones to extract maximum flavor and nutrients.
- Skim and Strain: Skim off any foam or impurities that rise to the surface of the broth. After simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
Season and Serve: Season the broth with salt to taste. Add cooked beef or other protein, vegetables, and noodles if desired. Garnish with fresh parsley and serve hot.
Notes:
- You can add a splash of fish sauce or soy sauce for extra umami flavor.
- For a richer broth, you can add a tablespoon of tomato paste during the simmering process.
- If you don't have time for a long simmer, you can use a pressure cooker to speed up the process. Cook the bones on high pressure for 1 hour, then allow for a natural pressure release.
Nutrition Facts (per serving):
- Calories: 200
- Sugar: 1g
- Sodium: 100mg
- Total Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Total Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 45mg
Versatility in the Kitchen
One of the great things about beef bone broth is its versatility. It serves as an excellent base for a variety of soups, stews, and sauces. You can use it to make a hearty vegetable soup, a rich and creamy mushroom soup, or even as a cooking liquid for grains like rice or quinoa. The deep, umami flavor of the broth enhances the taste of any dish it’s added to.
Plus, making a large batch and storing it in the freezer means you always have a nutrient-dense base ready to go for quick and easy meals. Whether you’re looking to add depth to a simple dish or create a complex, flavorful meal, beef bone broth is a kitchen staple you’ll want to keep on hand.
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Beef Soup Bones – Marrow Grandma's Secret
- Prep Time: 15 mins
- Cook Time: 8-12 hours
- Total Time: 8-12 hours 15 mins
- Yield: ~6 servings
- Category: Main Dishes
Description
Discover the rich flavor of beef soup bones in this hearty and detailed recipe on Tales Of A Kitchen – perfect for a cozy, nutritious family meal. Try it today!
Ingredients
- 2–3 pounds beef bones (marrow bones, neck bones, or oxtail)
- 1 tablespoon apple cider vinegar
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2-inch piece of ginger, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon black peppercorns
- 1 bunch fresh parsley
- Salt to taste
Instructions
- Roast Bones (Optional): Preheat oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes, or until browned. This step adds depth of flavor to the broth.
- Simmer Bones: Place the roasted or unroasted bones in a large stockpot or slow cooker. Add the vinegar, onion, garlic, ginger, carrots, celery, peppercorns, and enough water to cover the bones by 2 inches. Bring to a boil, then reduce heat and simmer for at least 8 hours, or up to 12 hours. This is a key step in how to cook beef soup bones to extract maximum flavor and nutrients.
- Skim and Strain: Skim off any foam or impurities that rise to the surface of the broth. After simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
Season and Serve: Season the broth with salt to taste. Add cooked beef or other protein, vegetables, and noodles if desired. Garnish with fresh parsley and serve hot.
Notes
- You can add a splash of fish sauce or soy sauce for extra umami flavor.
- For a richer broth, you can add a tablespoon of tomato paste during the simmering process.
- If you don't have time for a long simmer, you can use a pressure cooker to speed up the process. Cook the bones on high pressure for 1 hour, then allow for a natural pressure release.
Nutrition
- Calories: 200
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 45mg