Learn how Piecemakers Country Store makes their famous tomato soup.
Question by Ed: I need recipes for beef femur bones?
My wife sent me to the store to buy soup bones, She did not specify what type of aminal bones to purchase so I bought beef bones . She wanted pork bones. now to save marital blisss I need beef bone soup recipes.
Best answer:
Answer by ricnnl
Truely, any beef soup recipe will do but, I like this one.
Shanks with Beans
2 cup Dried beans
3 lrg Onions
3 x Cloves
1 x Bay leaf
11 x Garlic cloves
1 tbl Salt
1/4 cup Unsalted butter
6 tbl Olive oil
6 x beef shanks, meaty
1/4 tsp Rosemary, crumbled
1 1/4 cup Beef broth
1 1/4 cup Dry red wine
6 slc Bacon, lean
1/2 cup Dry bread crumbs
Pinto beans, Great Northerns, or pea beans can be used. Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time. Drain. In a kettle, combine the beans with water to cover by 1-inch and add one of the onions, stuck with the cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and then simmer it, covered, for 25-30 minutes, or until the beans are just tender. Stud shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the shanks and season them with salt and pepper. Add the rosemary, broth, wine, and bring liquid to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet, cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until they are lightly browned. Cook them, covered, until they are softened and season them with salt and pepper. Drain the beans, reserving the cooking liquid. Put half the beans in an 8-qt. casserole, top them with the onions and the remaining 3 cloves of garlic, chopped fine. Transfer the shanks to the casserole and top them with the remaining beans. Pour the braising liquid over all and add enough of the bean cooking liquid to just cover. Top the casserole with the bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with the remaining butter, cut into bits.
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Beef & Barley Soup
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
DIRECTIONS
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
Vegetable Beef Stew
2 beef soup bones
8 c. water
1 1/2 lb. beef for stewing (cut into 1″ cubes)
1 1/2 tsp. salt
1 tsp. pepper
4 med. potatoes, cubed
4 med. carrots, cubed
2 med. onions, chopped
2 (8 oz.) cans tomato sauce
1 sm. hot red pepper
1/2 sm. cabbage, chopped
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can English peas, drained
Combine soup bones and water in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper; cover and simmer 1 hour. Add cubed potatoes and next 5 ingredients; cover and simmer 40 minutes. Add corn and peas; simmer uncovered, 30 minutes. Yield about 4 1/2 quarts.
Brown Stock
2 lbs beef, with a bone
1 1/4 quarts cold water
4-6 peppercorns
2 cloves
1 bay leaf
1 mace blade
1 teaspoon chopped spring parsley
1 tablespoon diced carrots
1 tablespoon dices celery
1 tablespoon diced onions
1 tablespoon diced turnips
1 teaspoon salt
cut meat in to small pieces and saw or crack bones,brown in a high heat pan until 1/4 to 1/2 the way cooked (this adds color and flavor).
soak meat and bone in water for atleast 1/2 hour befor cooking.
heat gradually to the simmering point 190-210 f continue to simmer for 3 to 4 hours try not to let it boil.
add spices and veggies countinue to simmer about an hour
strain the soup in to a a lg bowl using cheese cloth to make sure no solids get through.
cool stock quickly by refrigerating it this allows the fat to cake at the top and it can be more easly removed if cooled first. but don’t remove fat until you are ready to use the stock this help protect the stock from spoiling.
freeze em and add them to beans and things like that , the holidays are coming up and you always need extra seasoning.
jan