Limited Time: Grab your FREE Box of Dark Chocolate Almond Bars Get Yours>>Close
Open
Results 1 to 6 of 6

Thread: Soup. Bones. Soup Bones. ?

  1. #1
    Join Date
    May 2010
    Location
    Ontario
    Posts
    529

    Soup. Bones. Soup Bones. ?

    Shop Now
    I was planning on using soup bones to make a beef stock - but my soup bone has a huge steak attached to it. Normal? Is that more something I would ad soup stock to vs. making a stock from it?

  2. #2
    Join Date
    Jan 2010
    Location
    Denver, CO
    Posts
    1,048
    Depends on how big "huge" is. If it's big enough, cut it off and cook it separately. Otherwise, leave it on. It'll give the stock a much nicer flavor with some meat on the bones.

  3. #3
    Join Date
    May 2010
    Location
    Ontario
    Posts
    529
    Looks like 12 ounces. I was expected 3 or 4 sections of bone in the package, not one + steak.

  4. #4
    Join Date
    Jan 2010
    Location
    Denver, CO
    Posts
    1,048
    That's...odd! If it looks like a fairly good cut, I'd cook it on its own. Or if you're not too worried about the toughness of an overcooked piece of meat, leave it on during the cooking.

  5. #5
    Join Date
    Jan 2011
    Posts
    919
    I'd roast the meat and the bone, cut the meat off the bone and make stock out of the bone and pan drippings. Unless it looks like crappy meat in which case just boil it all.
    MTA: because it is rare I dont have more to say

    "When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - my daughter Age 7

  6. #6
    Join Date
    Nov 2010
    Location
    San Francisco
    Posts
    851
    Shop Now
    So you get meat at bone price? Bonus! If you're making soup I would leave the meat, simmer for 30 minutes or so, remove the meat, and add it back at the end.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •