• Beef Bones for Broth
  • Beef Bones for Broth
  • Beef Bones for Broth

Beef Bones for Broth 1 kg


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  • Each pack weighs approx. 1 kg

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We currently have 7396 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

Grass-fed beef bones for broth, ready chopped by our butchers, are perfect for the stock pot. At the heart of many a sauce is the body of a real bone broth, achieved by slowly simmering bones with selected vegetables and aromatics.

A braise of shin, cheek, or brisket can be excellent with water alone - the braising liquor flavoured by the initial browning of the meat and slow simmering. However, the very same dish made with homemade beef* stock will have a far superior depth. Reduce further and freeze in ice-cube trays for an instant beefy-flavour bomb.

Chef Valentine Warner inspires:
"Beef bones for broth are an essential for my freezer when the mean months of winter set in as 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 will see carrots, fresh parsley, onions, celery and tomato paste being added, I largely find this great trooping into the pot unnecessary. Having roasted the bones I will likely only add sea salt flakes to the stock with maybe an onion or two at most. Having said that and was I to set about a very French demi-glace stock for further sauce purposes and I might be tempted to add more bits and bobs as tradition dictates.

Beef bones can make a very good Japanese ramen noodle stock, pork bones being the more usual base. When preparing, an onion or two heavily charred and smoked over the barbecue plus a few charred shiitake mushrooms will lend extra magic to the beef stock recipe.

A Chinese spicy and sour beef soup containing lots of chillies and vinegar will see you sweat so heavily that on lucky completion of the bowl you may feel that your third eye has been cleaned and your fortunes will come true.

I’d advise that for nearly all uses of a beef bone broth recipe, it's probably best to start by roasting beef bones for stock to a rich colour before covering them with water.

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings scattered across the wildly beautiful Yorkshire Dales. Slow-grown and free to roam on the expanse of green hills and valleys, the result is exceptional beef with a rich, dense, umami flavour. Swaledale Beef Bones are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed beef bones for broth.

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