Just got organic grass fed beef bones, oxtail, and liver. Now what?

[nukuspot]

I just picked up my 1/4 an organic grass fed angus yesterday from the farm I found on eatwild.com. I'm so excited! I asked for (and got for free--bonus!) The bones, oxtail, and liver. But now what should I make with these precious items?

[Teenytoona]

Soup and bone broth with the bones and oxtail. For the liver, I really like just sauteed liver and onions, simple and yummy.

[nukuspot]

Would it be too much to ask if someone could post recipes for the soup/broth/liver and onions? I've never cooked with any of these before. Thanks in advance!

[PreggieUBA2C]

Bone broth:

I roast the bones on high heat in the oven until they are very browned and the bits of meat on them are very tasty

I use a 10 litre pot and add the roasted bones, a whole onion without the skin, a pile of clippings/peelings from veggies, fat and membranous trimming from the liver or other organ meats, and egg shells that I keep in the freezer for stock.

If I have no clippings (It's happened only a few times), then I just add some whole carrots and celery with the onion.

I add a little pile of unrefined sea salt that fits into the centre of the palm of my hand and the same amount of whole peppercorns.

I add 1 TBSP of acv (brings out minerals)

I might add some parsley if I have some fresh but that is drying out

Then I add enough water to cover everything by about an inch.

I cover the pot and set the burner to maximum, and once it comes to a boil, I turn it down to minimum where it will stay simmering gently with the cover vented for 24+ hrs.

Then I use a slotted spoon to scoop out the big items, and once they are out, I pour the stock through a sieve and into mason jars, fat and all.

I never skim the broth while cooking. I check to make sure that the water isn't boiling dry (sometimes it is very dry here and that can be a problem). I later use the fat to brown a small bit of flour if the stew I will make with it needs thickening, and otherwise, wherever the broth goes, the fat goes too.

After it is cool enough, I refrigerate it. The fat makes a nice seal on the tops and I have a yield of slightly more than 2 litres, the overflow I consume immediately in a mug.



For liver, I soak it in milk overnight, rinse and pat dry, trim off membranes and fat and chop it into bite-sized pieces. Meanwhile I have as much chopped onion by volume as liver frying in the same volume of butter in a cast iron pan on the stove- not browning, just bringing it to a translucent stage. I add in some chopped fresh rosemary and let it saute for a minute, and then I add in the chopped liver and some salt and fresh pepper.

I like it cooked through, so I cook it until brown through, but some like it pink, so that's up to you as long as the liver has been frozen long enough to kill parasites (I think... I don't remember now, but I think it's supposed to be frozen for five days. It's probably on the WAP site or someone here knows off-hand). Even my children eat this up readily; it's so yummy!!!



My mum knew a few recipes from my dad's mum and one was oxtail soup made in broth that had been on for a long time like how I make it. She cooked the oxtails until the meat and gelatin fell off the bones together and we used to suck and scrape off the gelatin that was left on the ends before we discarded the bones (now I'd save them of course, but my mum didn't). It was served in a bowl with the broth and veggies and one big oxtail in the centre. We used a fork and a spoon for this soup. It was super delicious. I've hunted for oxtail, but have found none so far. I'd love to have that soup again!