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Old 02-04-2011, 05:44 PM   #1
2TMama
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Default soup bone?

We got some freezer beef yesterday..........got a couple soup bones in the mix of everything else.

Have you ever used a soup bone? I'm sure my Grandma could tell me ........but ladies, please enlighten me how to make the most of a "soup bone"
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Old 02-04-2011, 05:56 PM   #2
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Default Re: soup bone?

The simplest answer I can think of: roast it in your oven for a little while, crack it open (if you can!), and put it in a pot with cold water. Heat slowly. Simmer for several hours, skimming the foam and discolored stuff at first. Don't let it come to a hard boil. If you want to add flavor to the broth, add some meat trimmings, onions, celery, bay leaves, peppercorns, whatever you like in beef soup.

Once the broth has simmered for a few hours and the veggies are exhausted, turn off the heat and pour ladles of it through a strainer into another container. Let it cool a bit. Salt it if you want, or not, and then store it in jars in your fridge -- or freeze it. Now you have a great base for beef soup, beef stroganoff, bean soups, gravy, and so on. Very nourishing, and much tastier than off-the-shelf broths!
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Old 02-04-2011, 06:01 PM   #3
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Default Re: soup bone?

Thank you!

Is it a world's difference than storebought stock??
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Old 02-04-2011, 06:04 PM   #4
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Default Re: soup bone?

a) crockpot with carrots/celery/onion/garlic and water - low overnight or all day.
b) crockpot with soaked black beans and water - low overnight or all day
c) crockpot with pintos or other soaked beans and water - low overnight or all day
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Old 02-04-2011, 06:31 PM   #5
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Default Re: soup bone?

I either use them to make stock or put them in a beef stew instead of using stock. To make stock, I soak them in apple cider vinegar water for about half an hour and then bring to a boil and turn the heat down while skimming the foam off the top. Then I add vegetable ends and bring to a low boil again (my vegetable ends come from the freezer - I amass them over the course of several weeks) and then simmer while covered for 24 hours. Makes the best stock I've ever had
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Old 02-05-2011, 02:10 PM   #6
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Default Re: soup bone?

Oh! Cider vinegar! Yes, I forgot that -- the vinegar is really nice because the acid helps dissolve calcium out of the bones and into the stock. Probably other trace minerals too. Also, I like a very slight acidic taste to stocks, as a counterbalance to the meatiness and (sometimes) saltiness.
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Old 02-05-2011, 02:24 PM   #7
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Default Re: soup bone?

My dh made a moose soup stock last autumn and it is absolutely a.m.a.z.i.n.g Have to admit, I was pretty leary, but it is so much better than any store bought stock. He made it in a big stock pot on the camp stove outside.
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Old 02-05-2011, 03:05 PM   #8
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Default Re: soup bone?

There is a night and day difference between store bought and homemade stock!
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