How to cook beef with bones.
How to cook beef with bones.
Beef with bones, such as bone-in cuts or beef marrow bones, can add rich flavor and succulence to your recipes.
Ingredients
- Beef cuts with bones (such as beef shanks, short ribs, or oxtail)
- Onions, chopped
- Garlic cloves, minced
- Carrots, chopped
- Celery, chopped
- Beef broth or stock
- Red wine (optional)
- Tomato paste
- Fresh herbs (such as thyme, rosemary, or bay leaves)
- Salt and pepper, to taste
- Cooking oil (such as vegetable oil or olive oil)
Instructions
- Prepare the beef: Season the beef cuts with salt and pepper. Heat some oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the beef: Working in batches, sear the beef cuts on all sides until they develop a deep brown crust. This step helps to develop rich flavors. Set the browned beef aside.
- Sauté the vegetables: In the same pot, add the chopped onions, minced garlic, chopped carrots, and chopped celery. Sauté the vegetables until they become tender and fragrant.
- Deglaze the pot: If desired, pour in some red wine to deglaze the pot. Use a wooden spoon or spatula to scrape any browned bits from the bottom of the pot. This step helps to incorporate those flavorful bits into the dish.
- Add the beef back to the pot: Return the browned beef cuts (with bones) to the pot with the sautéed vegetables.
- Add liquid and flavorings: Pour in enough beef broth or stock to partially submerge the beef cuts. Add tomato paste and fresh herbs like thyme, rosemary, or bay leaves for added flavor. Stir well to combine.
- Simmer and cook: Bring the pot to a boil, then reduce the heat to low. Cover the pot and let the beef simmer gently for several hours, until the meat is tender and easily pulls away from the bones. The exact cooking time will depend on the cut of beef used. Beef shanks may take around 2-3 hours, while oxtail or short ribs may take 3-4 hours or more.
- Skim off any excess fat: During the cooking process, some fat may rise to the surface. Skim off any excess fat using a spoon or a fat separator for a leaner dish.
- Adjust seasoning: Taste the broth and adjust the seasoning with salt and pepper according to your preference. You can also add additional herbs or spices if desired.
- Serve: Once the beef is tender, remove the bones and any large pieces of fat. Serve the beef with bones hot, along with the flavorful broth and the cooked vegetables. It pairs well with mashed potatoes, rice, or crusty bread.Cooking beef with bones requires patience and slow cooking to achieve tender, succulent meat. Adjust the recipe based on the specific cut of beef you're using and enjoy the rich flavors that the bones impart to the dish.
Video
Notes
Here are some notes on cooking beef with bones:
1. Types of cuts: There are various cuts of beef with bones that are popular for cooking. Examples include beef short ribs, beef shanks, oxtail, beef marrow bones, and beef neck bones. Each cut has its own unique characteristics and cooking methods.
2. Flavor and richness: Cooking beef with bones adds depth and richness to the dish. The bones release gelatin as they cook, which imparts a savory flavor and contributes to a velvety texture in sauces or broths.
3. Slow cooking methods: Beef with bones benefits from slow and gentle cooking methods that help break down tough connective tissues and extract flavors. Common techniques include braising, stewing, or simmering the beef in liquid over low heat.
4. Browning the beef: Before adding the bones to a dish, it's often recommended to brown the beef on all sides. This step adds caramelization and enhances the flavor profile. Use a hot skillet or Dutch oven with a bit of oil to sear the meat over medium-high heat.
5. Building flavor: Create a flavorful base by sautéing aromatics like onions, garlic, carrots, and celery before adding the beef and bones. This step adds complexity to the dish and enhances the overall taste.
6. Braising or stewing: For cuts like beef short ribs, shanks, or oxtail, braising or stewing is a common cooking method. After browning the beef, add liquid (such as broth, wine, or a combination) to cover the meat and bones. Simmer on low heat for an extended period, usually several hours, until the meat becomes tender and easily falls off the bones.
7. Slow cooker or pressure cooker: To achieve tender and flavorful beef with bones with minimal hands-on cooking, consider using a slow cooker or pressure cooker. These appliances provide convenient options for braising or stewing meats, allowing you to set the cooking time and leave the dish to cook slowly.
8. Marrow bones: Beef marrow bones are often roasted or broiled separately to extract the rich and creamy marrow inside. They can be enjoyed spread on toast, used to enrich sauces or soups, or added to dishes for extra flavor.
9. Serving suggestions: Beef with bones is commonly served as a main course alongside sides like mashed potatoes, roasted vegetables, or crusty bread. The flavorful cooking liquids can be reduced and used as a sauce or gravy.
When cooking beef with bones, it's important to follow appropriate food safety guidelines and cook the meat until it reaches a safe internal temperature. The specific cooking times and methods may vary depending on the cut of beef and your recipe. Enjoy the hearty and robust flavors of beef with bones in your culinary creations.
Nutrition
Serving: 60g
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Cooking beef with bones can add depth of flavor and richness to the dish. Here’s a general recipe for cooking beef with bones:
Lillian
Lillian loves to try her hands on new recipes. Don't let anyone convince you otherwise: food is the way to everyone's heart.
