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 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.
Beef Soup Bones
For ~6 servings
Author: Chris
Prep time: 15 mins
Cook time: 8-12 hours
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.
- 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
- Total Fat: 10g
- Cholesterol: 45mg
- Sodium: 100mg
- Total Carbohydrates: 5g
- Protein: 20g
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C.