Beef Bones for Stock, Grass-Fed and Perfect for Bone BrothOur grass-fed beef bones, expertly chopped and ready for the stock pot, are ideal for making rich, flavourful beef stock or bone broth at home. Slow-simmering bones with vegetables and aromatics extracts deep, savoury flavour and natural gelatin, essential for soups, stews, sauces, and gravies. While a braise of shin, cheek, or brisket can be satisfying with water alone, nothing compares to the depth that homemade beef stock provides. Reduce further and freeze in ice-cube trays for an instant hit of beefy richness, perfect for everyday cooking. Inspiration by Chef Valentine WarnerBeef bones for broth are an essential in my freezer when the mean months of winter set in. I’m prone to long for a simple broth of roasted bone, at its most complicated with a little pearl barley included. While classic French cooking might call for carrots, fresh parsley, onions, celery, and tomato purée, I largely find this great trooping into the pot unnecessary. Having roasted the bones, I’ll likely add only sea salt flakes, and maybe an onion or two at most. That said, if I were setting about a proper French demi-glace for sauce-making, I might be tempted to add a few more bits and bobs, as tradition dictates. Beef bones also make a very good Japanese ramen noodle stock, though pork bones are the more usual base. For this, I’ll often add an onion or two, heavily charred and smoked over the barbecue, plus a few charred shiitake mushrooms - these lend extra magic to the broth. A Chinese-style spicy and sour beef soup, full of chillies and vinegar, will have you sweating so much that, upon lucky completion of the bowl, you may feel your third eye has been cleaned and your fortunes are due to turn. Whatever the use, I’d advise roasting your beef bones to a rich, deep colour before covering them with water. It’s the best place to begin."
