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Discussion Starter #1
I was able to do a partial order from a local rancher, and it includes soup bones with quite a bit of meat on them. I know I can use these for stock. But I'd like to use the bits of meat in a soup & not waste them. I'm just checking in to see if my approach is correct. Start out like I'm making a beef stock. After I've strained everything, cut off the meat and add it back in, then add more veggies/potatoes and seasonings, maybe a little wine?<br><br>
I feel like an idiot asking this; I haven't been a huge red-meat-cooker. I'm not currently vegetarian, just kinda broke... but some red meat really seems to help my mild anemia (sometimes I really crave it, actually).<br><br>
Thanks for your feedback. Suggestions of how to cook with meaty soup bones are much appreciated.<br><br>
Sarah
 

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Sarah,<br><br>
That's the way we use soup bones for meat! We actually do the same thing when making chicken & turkey stock, too.<br><br>
Sometimes we find that we don't have to add in any other meat, that the meat from the bones plus the veggies is fine enough for our family. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Soup bones make a great soup/stew. What you've described is pretty much how I use them for that.<br><br>
I really like to use them for BBQ beef, though. I crockpot the soup bones all day, then pick off all the meat. Then I crockpot just the bones for about 24 hours to make stock. I add BBQ sauce (either homemade or commercial, depending on how energetic I'm feeling, lol!) to the meat for some very good BBQ. My Dh is very picky about BBQ (he's from TX), and says it is very tasty.<br><br>
The meat and stock both freeze well, if you are unable to use it all at once.
 

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Discussion Starter #4
sorry to have disappeared. we had a death in the family, so all thoughts of soup bones went out the window!<br><br>
i'm interested in how to crockpot the meat and bones. just add enough water to cover & put on the high setting? any instruction would be great!<br><br>
thanks, sarah
 

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Cover the bones with water and bring to a boil-then skim the nasty foam that comes up and reduce the heat to a simmer for acouple of hours or more. the longer the stewing the better the stock. If you cook it on high for a long time yoiu lose alot of the fluid because the bones seem to absorb it back. HTH Sarah
 
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