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  • Soup Bones???

    Got myself some grass-fed soup bones with the meat still on 'em. What the hell do I do?!? ;-) I have 3 of them at about 1.8lbs total.
    On a mission to help others master movement, build unbreakable strength, & eat MORE food (can't beat that.) Weekly fitness, health & nutrition articles at indulgentfitness.com.

  • #2
    I'm roasting then making stock, one hunk at a time, in my teeny slow cooker..... it'll take me bout a week! Search MDA for marrow / bones and there were some recipes etc that came up

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    • #3
      Roast the bones in a pan so the meat browns. Transfer the bones and whatever juices to a soup pot. For 1.8 pounds you probably won't need a proper stock pot, but if you ever get into stock-making in larger quantities this is the way to go. I'm not doing this much anymore, but when I used to make stock I'd go for 7-10 pounds at a time in a big stock pot.

      Then cover the bones with water and then a little more. Bring water to gentle simmer. For first half hour skim off any gray scum every 10 minutes or so. After that you can cover and let it go for several hours. Cookbooks vary from recommending 4-8 hours for beef stock and the WAPF folks say even more. Mid-way though I like to add a quartered onion, a chopped carrot and a couple stalks of celery if you want, as well as a bay leaf, springs of thyme and parsley or even leek greens if you have any lying around. The veggies are kind of optional but this is the traditional version you will see in most cookbooks. After it is done just strain everything and push down on the veggies a bit to extract the juices.

      Really good for French onion soup! It would be easy to make a primal adaptation of this. Just omit the toast, top with cheese if you want but I'd do marrow Or you can reduce it further to make a delicious sauce for steak. There are many variations - with red wine or even cognac, with butter, shallots, marrow... google and you'll find things to try.

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      • #4
        What TigerJ said. Goood stuff. I roast bones for about 20 minutes at 450. (standing up on end, not the sides). If you want to scoop out the marrow at that point and blenderize it with water, it stock-ifies faster. (but the stock will be cloudy as a result.) Put all that and the bones just covered with water for the stock, along with the mirepoix mix TigerJ mentions above (celery, onion, carrot.)

        I tend to cook the stock with just the bones for a long time with or without some of the veggies. Then take all the solids (including the veggies) out, then add fresh mirepoix at the end so it's not cooked into mush. That way all the veggies add body, like a stew, so I don't need pasta. But that's if you want to eat it that way as opposed to using the stock for something else, of course.
        "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

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        • #5
          suck out the freakin' marrow...omg delicious! make some stock mmm
          Red meat is not bad for you. Now blue-green meat, that's bad for you! ~Tommy Smothers

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          • #6
            For sure if you have marrow bones then eat that! Don't skim it out. But she said soup bones with meat so assumed they weren't marrow bones., maybe some neck bone or something. Where I shop these are packaged differently (and maybe priced a bit differently too).

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            • #7
              Oh man I am such a newbie with slow-cooking! They are like, round little steaks with one single bone in them. So... I should pan-fry them until they get brown, then stick them in a pot with water and let them simmer for 4 hours? Then I will have cooked meat to eat for lunch and beef stock for whatever purpose later? Is this right?

              I have cauliflower, carrot, onion, kale for vegetables...
              On a mission to help others master movement, build unbreakable strength, & eat MORE food (can't beat that.) Weekly fitness, health & nutrition articles at indulgentfitness.com.

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              • #8
                In general, cruciferous veggies like cauliflower and kale aren't great for stock. They tend to give it a bitter taste. Onions, garlic, carrots, and celery are good stock veggies.
                My blog: Pretty Good Paleo
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                • #9
                  Originally posted by TigerJ View Post
                  For sure if you have marrow bones then eat that! Don't skim it out.
                  No no I mean I take the marrow out and blenderize it then put it all back in! Just saves me cooking time.

                  If you're making stock it's a long cooktime so the meat on the bones and an veggies will be a cooked out into the broth by the end. Not really good eating but all the good stuff is in the broth by then. So that's why if I do want to make it into soup I use fresh veggies after that point.
                  "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

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                  • #10
                    OK, these aren't soup bones. I think you have shanks aka osso bucco. That's great too.

                    This is an involved recipe but it has a pic - is this what you have?

                    http://www.foodnetwork.com/recipes/g...ipe/index.html

                    Anyway if so you can google 'osso bucco' and primalize it. You don't need any flour. Yes, you have it right, brown first then braise in liquid on very low heat until tender. I think they will be done in 90 minutes - 2 hours if simmering on a stove. Then slurp out that marrow!

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                    • #11
                      When you've made all your stock, pour it into paper coffee cups, label, cover and freeze. This makes it so convenient to use.

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                      • #12
                        What a timely post. I have stock bones on the stove right now. Thanks for the tip!
                        Sometimes you need to be told the truth in order to be able to see it.

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                        • #13
                          I'm getting hungry as multiple stock-making stages bubble away downstairs...!
                          I've just posted in the "Pets" group, but is it okay to give the leftover bones to someone's dogs once I'm done with them? I know BARF etc use raw bones, and I know cooked chicken is a no-no, but pretty sure big solid bones would be okay?

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                          • #14
                            Man, I am so marrying a chef when I get older.... ;-)

                            This is getting complicated... My meat chops look like that osso bocu picture, but it says "beef - soup bones" on the bag. Hey, meat is meat, right? ;-) I used this recipe: http://gavanmurphy.com/osso-bucco/ ... Seared 'em, then put them in a covered container in the oven submerged in herbs, chicken broth and sauteed onions for 2.5hrs at 350 degrees. Sound okay? I'm huuuungry!


                            I have an inquiry though... One recipe says 2.5 hours, another says only an 1.5. Will increasing the time over-cook it and dry it out or just make it more tender?
                            Last edited by primal_jessjane; 08-28-2010, 07:46 AM.
                            On a mission to help others master movement, build unbreakable strength, & eat MORE food (can't beat that.) Weekly fitness, health & nutrition articles at indulgentfitness.com.

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                            • #15
                              If they look like the pic in the recipe, they are probably shanks. Typically 'soup bones' are from the neck with just some scraps of meat on them and no marrow. What you have is the good stuff, for eating not just stock. Yes meat can be overcooked even when braised. Like pot roast; there is a time when everything is tender and still moist, then if cooked too long it starts to dry out and toughen a bit (but still edible). The time will depend on the size. If they are veal shanks then 90 minutes might be ok. Just cut one open and taste.

                              Learning to cook is not that hard; there is tons of free info online.

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