Beef Bones for Broth 1 kg

Our grass-fed beef bones, chopped and ready for the stock pot, are perfect for creating a rich, flavourful broth. The heart of many great sauces lies in the depth of a real bone broth, achieved by slow-simmering bones with vegetables and aromatics. While a braise of shin, cheek, or brisket can be delicious with water alone, using homemade beef stock brings a far superior depth. Reduce further and freeze in ice-cube trays for an instant beefy-flavour bomb.

Inspiration by Chef Valentine Warner
"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 for broth 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.

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 bone broth, it's probably best to start by roasting beef bones for stock to a rich colour before covering them with water."