There are no almost no butchers who do whole carcase butchery these days, so it’s hard to get beef bones. Our butchers will chop up a marrow bone into 4 pieces for £1 a piece, but if you buy some meat you may get a freebie.
The bones come from Hampshire grass-fed beef, and are excellent for making stock and broth, as well as keeping a hound happy for hours.
You can simmer up a large pot and freeze any stock you don’t use straight away. You can then use your broth for risotto, stews and soups, or as recommended in folklore as well as the latest trends. While I’m not convinced on the latest, supposed health benefits, it’s tasty, simple to prepare, and is a vast improvement over salt heavy stock cubes.
- Simply place a big bunch of bones in a crock-pot or a big stockpot, cover them with cold water and set the temperature on low heat so it doesn’t do much more than simmer.
- Add 2 tablespoons of apple cider vinegar to the cold water to help draw the nutrients from the bones.
- You can roast your beef bones beforehand for 25-30 minutes at about 375oF (190oC) and then use them to make your stock. This technique makes a much darker stock with a roasted flavor.
- You can easily mix things up and use bones from different animals all in the same pot.
Then there is the marrow. There’s a reason why a dog will sit chewing at a bone for days on end, the marrow is seriously delicious. You can roast the whole bone and then scoop out the marrow on toast, with herbs and seasoning. The alternative is veal shin, otherwise known as Osso Bucco, which is a truly incredible dish.