Delicious dishes with beef bones: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Don't rush to throw away beef bones - you can make a lot of mouth-watering dishes from them. This product contains a huge amount of proteins, mineral s alts and calcium. With proper processing of the product, you will get a he althy and tasty dish.

What to cook with beef bones? They will make the following dishes: soups, snacks and many other original and unusual dishes. The broths are rich, and the snacks are fragrant and tasty. It may seem unexpected, but beef bones appear in many haute cuisine dishes. This ingredient is used in many famous restaurants.

The article will give recipes with beef bones and some tips on how to cook them properly.

Marrow and sugar bones

Beef bones can be divided into two main groups:

• Marrows are tubular bones. Inside them is tasty and he althy bone marrow. It is this type of bone that appears in many dishes from this ingredient.
• Sugar bones are cartilage. They arecontain many useful substances.

What kind of bones to use for cooking? You decide. Useful substances are sufficient in both types. It's just that someone likes to gnaw on cartilage, and someone loves to feast on bone marrow.

For example, brain and sugar bone broth is equally rich. The rich and vibrant taste of beef bone soup will amaze you.

The following are some tips for making stock with this product.

Be sure to grind the bones before you start boiling them

This is done so that the product gives up all its nutrients without a trace. Don't forget to strain the broth with a sieve, cheesecloth or colander before serving, so that sharp fragments do not get into the finished dish.

Rinse bones before crushing. You can crush beef bones with a hammer, after covering them with a cloth.

Boil the bones for at least 8 hours

Before you begin to boil the bones, they must be placed in cold water for one hour. It is necessary to cook the product over low heat in the same water in which they were soaked.

In fact, the broth will be ready to eat after 3 hours, but it is worth remembering that half of the nutrients will still remain in the bones. That is why it is so important to cook the beef bones for the entire 8 hours.

If you don't have time to cook them for a long time, then take them out of the broth and put them in the refrigerator. The next day, another broth can be cooked from these bones, which will also be filled with nutritioussubstances.

Add pork or chicken bones to broth

Experienced chefs are well aware that if you add several types of bones to the broth, it will turn out rich and more delicious. By the way, if you cook chicken bones for about 8 hours, they will become very soft, and you can crack them with your teeth.

Don't get in the habit of throwing away pork or chicken bones - they can add a unique flavor to the broth. By the way, they can be stored in the freezer for about three months.

Add spices and vegetables to beef broth

These vegetables will make the broth fragrant and rich:

• Dill stalks.
• Stems of parsley.
• Parsley root.
• Garlic - added 10 minutes before the end of cooking. It is recommended to crush the vegetable. 5 minutes after turning off the heat, remove the garlic from the pot.
• Carrots - boiled whole.
• Onion - boiled whole.

All vegetables must be discarded after cooking, as they will not have any nutrients left in the end. In this case, the main role of vegetables is to give the broth their flavors and make it more tasty.

The following spices will make the broth more appetizing:

• ground black pepper or peas;
• hops-suneli (in small quantities);
• s alt;
• bay leaf.

Classic Broth Recipe

To prepare a fragrant broth you will need:

• beef bones - 500 grams;
• water for cooking - 3 liters;
• onion - one turnip;
• carrots - 2 pieces;
• bay leaf - 3 pieces;
• parsley root - thing;
• garlic - 4 cloves;
• s alt - 8 grams;
• peppercorns - 5 peas.

Cooking.

1. Soak the beef bones for an hour in three liters of cold water.
2. Put the pot on the fire. Add spices.
3. Wash and peel vegetables (everything except garlic), put in broth.
4. Cook the broth for 8 hours. Add water to the pot as the liquid evaporates.
5. 10 minutes before the end of cooking, add crushed garlic to the pan.
6. Remove all vegetables from the pot 5 minutes after turning off the heat.

Vegetable soup with bone broth

Absolutely any soup can be cooked on classic bone broth. The beef bone soup recipe below can be modified to suit your own tastes. To prepare the first course you will need:

• beef fillet - 300 grams;
• bone broth - 1.5 liters;
• potatoes - two pieces;
• rutabaga - one;
• vegetable oil - 15 ml;
• parsnip - 2 roots;
• thyme - 4 grams;
• carrots - 2 pieces;
• garlic - 2 cloves;
• dill greens - 20 grams;
• cauliflower - 300 grams.

Cooking process.

1. Beef fillet rinse well and dry. Then cut the meat into small cubes or slices.
2. Pour infrying pan vegetable oil and put it to warm up. Place the beef pieces on the hot skillet. Fry it until the juice stops coming out of the meat. Transfer the beef to a plate.
3. Cut the onion into small cubes and grate the carrots. Finely chop or crush the garlic.
4. Fry the onions and carrots in the same pan where you fried the meat. Add the garlic and fry for another minute.
5. Wash, peel and dice all other vegetables.
6. Put the bone broth on the stove, add the roasted beef to it and wait for it to boil.
7. Reduce heat to low and simmer for another 5 minutes. Then put vegetable cubes into the pan and cook for another 10 minutes. Add carrots and onions.
8. Cook for an hour. 15 minutes before the end of cooking, add thyme, dill and s alt to the soup.

French Onion Soup

This soup has long been a classic. It is usually made with chicken broth, but we recommend using beef bone broth as a base. To prepare the dish you will need:

• bone broth - 1.5 liters;
• vegetable oil - 12 ml;
• white onion - 400 grams;
• green or shallots - 100 grams;
• red onion - one head;
• white wine - 200 ml;
• Gruyere cheese - 90 grams;
• thyme - 2 sprigs;
• s alt - 8 grams;
• bay leaf - 2 pieces;
• pepper - 4 grams.

Cooking process.

1. White and red onion wash, peel and cut into thin half rings. Greencut the onion or shallot into small pieces.
2. Heat the vegetable oil in a deep frying pan (it is acceptable to use a saucepan). Add the onion to the oil and fry over high heat for about two minutes, stirring constantly.
3. Reduce heat to low and cover the pan with a lid. Simmer for about 8 minutes. The onion should become soft.
4. Sprigs of thyme rinse well. Put them in a gauze bag, send peppercorns and bay leaves there.
5. Put the bag in the pan with the onions. Then pour in the wine and cook in an open pan for about 30 minutes (the broth should boil away by a third).
6. Pour the onion soup into heatproof bowls (preferably clay). If there are no such plates, then use clay pots.
7. Grate Gruyère cheese on a fine grater and sprinkle it on the contents of the plates.
8. Preheat the oven to 190 degrees. Place the soup in the oven for 15 minutes.

Jellied beef legs and bones

Jolodets is a tasty and satisfying dish. Beef bones and legs are the basis of this dish. To prepare jelly you will need:

• beef legs - 500 grams;
• beef bones - 300 grams;
• onion - two turnips;
• carrots - 100 grams;
• parsley root - 20 grams;
• bay leaf - 3 pieces;
• garlic - 4 cloves;
• s alt (the amount of ingredient depends on the volume of the broth);
• peppercorns - 5 peas.

Cooking steps.

1. Scorch the beef legs, scrape them and rinse well. Then cut them into pieces at the joints. Soak them in cold water along with the bones for about three hours.
2. Coarsely chop the carrots, parsley and onion.
3. Put the soaked bones and legs in a deep saucepan (preferably in a pressure cooker). Add onions, parsley root, peppercorns, carrots and bay leaves.
4. Pour the contents of the pot with cold water.
5. Put the pot on low heat and cook, stirring constantly. Remove foam periodically.
6. Cover the pot and simmer the broth over low heat for about 7 hours.
7. As soon as the broth is ready, remove the bay leaf from it and remove the fat from its surface. Strain the broth through a sieve.
8. Remove the meat from the bone and chop finely.
9. Peel and crush the garlic.
10. Stir chopped meat with broth and garlic. S alt at the rate of 4 grams of s alt per 1 kilogram of broth with meat.
11. Pour the broth into the jellied dish.
12. Refrigerate the mold for 4 hours or more. The jelly must be completely frozen.

Baked beef bones in the oven

This dish uses marrow bones.

Ingredients:

• cut along the bone - 6 pieces;
• sea s alt - 30 grams;
• ground black pepper - 12 grams;
• thyme leaves - 12 grams;
• parsley greens - 15 grams;
• baguette slices - 12 pieces;
• garlic - 2 cloves;
• s alt - 10 grams;
• black pepper - 5 grams;
• butter - 90 grams.

Cooking process.

1. Place the bones cut side up in a deep baking dish. Pour them with cold water and refrigerate for 8 hours.
2. Drain the water and dry the bones on a paper towel. Put them on a baking sheet, sprinkle with pepper and s alt.
3. Place the baking sheet in the oven preheated to 180 degrees for 10 minutes. Then turn on the "Grill" mode and wait another 5 minutes.
4. Remove beef bones from oven, sprinkle with parsley and thyme.
5. Grate baguette slices with garlic and brush with butter. Fry in a pan until golden brown.
6. Serve beef bones with baguette pieces.

In closing

Find a place in your kitchen for beef bones. Your household will be only too happy to try unusual and mouth-watering dishes from this ingredient.

What can be cooked with beef bones? Soups, appetizers and even main dishes. Fragrant and original dishes will always be obtained from this product.