Delicious dishes with beef bones: recipes with photos

Do not rush to throw out the beef bones - you can prepare many delicious dishes from them. This product contains a huge amount of protein, mineral salts and calcium. With proper processing of the product you will get a healthy 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 aromatic and tasty. It may seem unexpected, but beef bones appear in many gourmet dishes. This ingredient is used in many famous restaurants.

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

Brain and sugar bones

Beef bones can be divided into two main groups:

• Brains are tubular bones. Inside them is a delicious and healthy bone marrow. It is this type of bone that appears in many dishes from this ingredient.
• Sugar bones are cartilage. They contain many useful substances.

What bones to use for cooking? You decide. There are enough useful substances in both types. It’s just that someone likes to gnaw at cartilage, while someone loves to enjoy bone marrow.

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

The following are some tips for preparing the broth from this product.

Be sure to grind the bones before you start cooking them.

This is done so that the product gives away all its nutrients without residue. Do not forget to strain the broth with a sieve, gauze or colander before serving, so that sharp debris does not get into the finished dish.

Before crushing bones, rinse them. You can crush beef bones with a hammer, after covering them with a cloth.

Cook the bones for at least 8 hours

Before you start cooking the bones, they need to be placed in cold water for one hour. It is necessary to cook the product on low heat in the same water in which they were soaked.

In fact, the broth can be eaten after 3 hours, but it is worth remembering that half of the nutrients will still remain in the bones. Therefore, it is so important to cook beef bones all 8 hours.

If you do not have time to cook them for a long time, then remove them from the broth and put them in the refrigerator. The next day, another bouillon will be made from these bones, which will also be filled with nutrients.

Add pork or chicken bones to the broth

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

Do not have the habit of throwing pork or chicken bones - they are able to give the broth a unique taste. 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 aromatic and rich:

• Dill stalks.
• Parsley stalks.
• Parsley root.
• Garlic - added 10 minutes before the end of cooking. Vegetable is recommended to crush. 5 minutes after turning off the heat, remove the garlic from the pan.
• Carrots - cooked whole.
• Onions - cooked whole.

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

The following seasonings will make the broth more palatable:

• ground black pepper or peas;
• Suneli hops (in small quantities);
• salt;
• Bay leaf.

Classic broth recipe

To prepare a fragrant broth, you will need:

• beef bones - 500 grams;
• cooking water - 3 liters;
• onions - one turnip;
• carrots - 2 pieces;
• bay leaf - 3 pieces;
• parsley root - a thing;
• garlic - 4 cloves;
• salt - 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. As the liquid evaporates, add water to the pan.
5. 10 minutes before the end of cooking, add crushed garlic to the pan.
6. Remove all vegetables from the pan 5 minutes after turning off the heat.

Vegetable soup on bone broth

On the classic bone broth, you can cook absolutely any soup. The following recipe for beef bone soup can be changed, focusing on your own tastes. To prepare the first dish 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. Rinse beef well and dry. Then cut the meat into small cubes or slices.
2. Pour the vegetable oil into the pan and let it warm up. Put pieces of beef on a hot pan. Fry it until the juice no longer stands out from the meat. Put the beef on a plate.
3. Cut the onions into small cubes, and grate the carrots. Chop or crush the garlic.
4. Fry onions and carrots in the same pan where the meat was fried. Add garlic and fry for another minute.
5. Wash all other vegetables, peel and cut into cubes.
6. Place the bone broth on the stove, add the roast beef and wait for it to boil.
7. Reduce heat to low and simmer another 5 minutes. Then put the vegetable cubes in the pan and cook for another 10 minutes. Add carrots and onions.
8. Cook an hour. 15 minutes before cooking, add thyme, dill and salt to the soup.

French onion soup

This soup has long been a classic. It is usually cooked in chicken broth, but we recommend using beef bone broth as the basis. 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 branches;
• salt - 8 grams;
• bay leaf - 2 pieces;
• pepper - 4 grams.

Cooking process.

1. Wash white and red onions, peel and cut into thin half rings. Chop green onions or shallots into small pieces.
2. Heat the vegetable oil in a deep pan (it is acceptable to use a pan). Add the onions to the oil and fry over high heat for about two minutes, stirring constantly.
3. Reduce the heat to a minimum and cover the pan with a lid. Simmer for about 8 minutes. The onion should become soft.
4. Thyme sprigs well rinse. Put them in a bag of gauze, send peppers and bay leaves to the same place.
5. Put the bag in the pan to the onion. Then pour the wine and cook in an open pan for about 30 minutes (the broth should boil for a third).
6. Pour the onion soup into heat-resistant dishes (preferably clay). If there are no such plates, then use clay pots.
7. Grate the gruyere cheese on a fine grater and sprinkle the contents of the plates on it.
8. Preheat the oven to 190 degrees. Put soup in the oven for 15 minutes.

Jellied beef legs and bones

Jellied meat is a tasty and satisfying dish. Beef bones and legs are the basis of this food. To make jellied meat you will need:

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

Stages of cooking.

1. Beef legs singe, scrape them and rinse well. Then cut them apart into joints. Soak them in cold water with the bones for about three hours.
2. Coarsely chop the carrots, parsley and onions.
3. Put the soaked bones and legs into a deep pot (preferably in a pressure cooker). Add onion, parsley root, peppercorns, carrots and bay leaves.
4. Pour the contents of the pan with cold water.
5. Put the pan on low heat and cook, stirring constantly its contents. Remove foam periodically.
6. Close the pan with a lid and cook the broth over low heat for about 7 hours.
7. Once 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. Mix chopped meat with broth and garlic. Salt at the rate of 4 grams of salt per 1 kilogram of broth with meat.
11. Pour the broth into the jelly dish.
12. Refrigerate for 4 hours or more. Jellied must freeze completely.

Baked beef bones in the oven

To prepare this dish, brain bones are used.

Ingredients:

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

Cooking process.

1. Put the bones in the deep pan with the cut up. 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 salt.
3. Place the baking sheet in an oven preheated to 180 degrees for 10 minutes. Then turn on the “Grill” mode and wait another 5 minutes.
4. Remove the beef bones from the oven, sprinkle with parsley and thyme.
5. Rub the slices of the baguette with garlic and grease with butter. Fry in a pan until golden brown.
6. Serve the beef bones with pieces of baguette.

Finally

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

What can be cooked from beef bones? Soups, snacks and even main dishes. From this product fragrant and original dishes will always be obtained.