by Gordon Hamilton

Created on: August 18, 2009

There are two principal options one can consider when pondering how to cook beef bones. The reason why one would wish to cook beef bones is to make beef stock from them. This means that it is important that as much of the beef flavour be extracted from the bones as possible and transferred to the stock. This factor speaks in favour of the first, slightly longer method being employed.

When the beef bones are purchased or obtained, they may or may not have some meat remaining on them. If so, leave it in place throughout the entire cooking process and it can thereafter be used as required.

The first step in the first method I am going to consider for cooking beef bones is to put the oven on to pre-heat to 350F/180C/Gas Mark 5. Put the beef bones in to a large roasting tin and add enough boiling water to cover the bottom of the tin to a depth of around one and a half inches. Add two small chopped shallots (halved,) two cloves of garlic (roughly chopped,) one small carrot (chopped) and one stalk of chopped celery. Put the lid on the roasting tin and place it in to the oven for half an hour.

Carefully remove the roasting tin from the oven and use a slotted spoon to transfer the bones to a large soup or stock pot. Still using the slotted spoon, remove and discard the vegetable pieces from the liquid in the roasting tin. Pour the liquid in to the stock pot with the bones.

Add fresh vegetables of the same types in exactly the same quantities as above, as well as a whole sprig of fresh thyme. Do not in any way chop up the thyme, as this will make it easier to remove from the stock at the end of the cooking process. Top up the pot with boiling water to about one inch below the rim and simmer gently for three hours.

After the cooking time is over, remove all the solids from the stock with a wooden spoon. If there is meat on the beef bones, allow them to cool before attempting to remove it. If not, all the solids can be discarded at this stage.

The second way to cook beef bones is by simply eliminating the first stage altogether. This is clearly quicker and much easier but the same, rich beef flavour will not be contained in the finished stock.

It is possible to freeze the stock when cool or to use it immediately for one's desired purpose.

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