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Old 08-30-2012, 08:41 AM   #1
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UPDATE!! Beef Bones

We are using what is left of a half steer we purchased long ago. I have 10 "bones for stock" and one beef kidney.

How do you make stock from just bones? Ever done it?

Bonus points for some edible way to prepare beef kidney...

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Last edited by danielle; 09-26-2012 at 03:02 PM.
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Old 08-30-2012, 10:33 AM   #2
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Re: Beef Bones

Simply cover the bones with water and put on a low simmer. We simmer for up to an entire day, adding more water as necessary. There will be some "debris" from the marrow so be sure to strain the stock afterwards if you want.

I usually use beef bones to make Vietnamese pho.

I also found this recipe that uses vegetables and herbs.
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Old 08-30-2012, 10:33 AM   #3
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Re: Beef Bones

Simply cover the bones with water and put on a low simmer. We simmer for up to an entire day, adding more water as necessary. There will be some "debris" from the marrow so be sure to strain the stock afterwards if you want.

I usually use beef bones to make Vietnamese pho.

I also found this recipe that uses vegetables and herbs.
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Old 08-30-2012, 11:01 AM   #4
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Re: Beef Bones

Roast them in the oven first. Stock tastes so much better.

Steak and kidney pie? Any British friends to have over?
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Old 08-30-2012, 12:52 PM   #5
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Re: Beef Bones

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Originally Posted by Hungry Caterpillar View Post
Roast them in the oven first. Stock tastes so much better.

Steak and kidney pie? Any British friends to have over?
This is precisely what I was going to say. Rub them with some herbs and salt/pepper and roast them until they are crackly. Then simmer. Yum.... And steak and kidney pie (esp the recipes that use Guinness) is delicious.
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Old 08-30-2012, 01:00 PM   #6
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Re: Beef Bones

i just put the bones in my crockpot, cover with water, and cook on low for 12-24 hours. i've never tried roasting them first though! yum! i may have to give it a shot i love homemade beef broth.

sorry i can't help you on the kidneys, i'm still trying to find a way to cook them that i like too....
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Old 08-30-2012, 02:45 PM   #7
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Re: Beef Bones

OP, when I make beef stock I actually make an entire roasted stock because it just tastes SO much better --

I roast the carrots and onions along with the bones and then dump the entire roasting pan, including the juices and fat into the stock pot and then cover with water. Add a touch of salt, some peppercorns, and some celery. I simmer for a few hours and then strain, put back in the pot, and reduce for another hour. I then take off the egregious fat and then put into jars to cool in the fridge before moving to the freezer the next day. This makes an amazing base for gravies and sauces in the fall and winter.
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Old 08-31-2012, 07:08 PM   #8
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Thank you so much everyone. I am now fearless. I think I will roast the bones, carrots, onions AND the kidney(s) (there would be two wouldn't there?) then make the stock ala Ms. Caterpillar and then ... taste the kidney ...
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Old 08-31-2012, 09:08 PM   #9
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Re: Beef Bones

Good luck with the stock!

I am not sure what to say about the kidney(s?)
Extra good luck, there.
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Old 09-15-2012, 12:21 AM   #10
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Re: Beef Bones

I always do some bay, thyme, parsley and peppercorns in my stocks
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