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Homemade Beef Bone Soup
Created by: Howcan Team
Ingredients
- 3 lbs beef soup bones
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups water
Instructions
- Preheat the oven to 400 degrees F. Place the beef soup bones on a baking sheet and roast for 30 minutes, turning once halfway through.
- In a large pot, combine the roasted beef bones, chopped onion, carrots, celery, garlic, bay leaf, salt, and black pepper.
- Add 8 cups of water to the pot and bring to a boil over high heat.
- Reduce the heat to low, cover the pot, and simmer for 3-4 hours, skimming off any foam that rises to the surface.
- Once the soup has simmered, remove the beef bones and bay leaf from the pot, and discard them.
- Strain the soup through a fine-mesh sieve into a clean pot, pressing on the vegetables to extract as much liquid as possible.
- Taste the soup and adjust the seasoning if necessary.
- Serve the homemade beef bone soup hot, garnished with fresh herbs if desired.
The history of soup bone dates back to ancient times when our ancestors used every part of the animal for sustenance. Soup bones, typically from beef or pork, are rich in marrow and collagen, making them perfect for creating flavorful and nourishing broths. Chefs and home cooks around the world have cherished soup bones for their ability to infuse soups and stews with depth and richness. In regions like the American South, soup bones are a staple in traditional dishes like collard greens and ham hock soup. Today, the best versions of this dish can be found in artisanal butcher shops and farm-to-table restaurants, where chefs prioritize using high-quality, grass-fed bones for maximum flavor. To make the most delicious soup bone broth, it's essential to simmer the bones slowly with aromatic vegetables and herbs, allowing the flavors to meld and the nutrients to be extracted. Whether enjoyed on its own or as a base for other dishes, soup bone broth continues to be a beloved culinary tradition.
260 min
6
300 calories
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