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Thread: Roasting Beef Bones?

  1. #1
    Tiger Lily Guest

    Default Roasting Beef Bones?

    Susan, I need to get out of that thread that is endless now, ergo the
    topic change.

    I've always 'browned' the beef bones in a large pot to make the broth in.

    The idea of roasting the beef bones intrigues me. Would you kindly
    bring me up to speed?

    ta!

    kate

  2. #2
    W. Baker Guest

    Default Re: Roasting Beef Bones?

    Tiger Lily <[email protected]> wrote:
    : Susan, I need to get out of that thread that is endless now, ergo the
    : topic change.

    : I've always 'browned' the beef bones in a large pot to make the broth in.

    : The idea of roasting the beef bones intrigues me. Would you kindly
    : bring me up to speed?

    : ta!

    : kate

    Not Susan, but I often roast the meat bones before making broth or soup.
    I will do the same with chicken bones or wings, which I often use for
    soup. I just put them into a large pan ad into a quite hot oven(420-450F
    and let them roast until they begin to brown up, then demp them and all
    the juice adn fat into the pot , as it is hard to remove the fat at tis
    time. that comes later. Then just procede with our usual recipa.

    Wendy

  3. #3
    Susan Guest

    Default Re: Roasting Beef Bones?

    x-no-archive: yes

    On 1/27/2012 10:54 PM, Tiger Lily wrote:
    > Susan, I need to get out of that thread that is endless now, ergo the
    > topic change.
    >
    > I've always 'browned' the beef bones in a large pot to make the broth in.
    >
    > The idea of roasting the beef bones intrigues me. Would you kindly bring
    > me up to speed?
    >
    > ta!


    That's all it is; roast in an oven til browned and carmelized, then use
    them for stock.

    About 400 degrees, maybe 30-45 minutes til browned, not charred. Works
    with poultry bones, too.

    You can roast them with veggies to sweeten your stock, too.

    Susan

  4. #4
    Peppermint Patootie Guest

    Default Re: Roasting Beef Bones?

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > On 1/27/2012 10:54 PM, Tiger Lily wrote:
    > > Susan, I need to get out of that thread that is endless now, ergo the
    > > topic change.
    > >
    > > I've always 'browned' the beef bones in a large pot to make the broth in.
    > >
    > > The idea of roasting the beef bones intrigues me. Would you kindly bring
    > > me up to speed?
    > >
    > > ta!

    >
    > That's all it is; roast in an oven til browned and carmelized, then use
    > them for stock.
    >
    > About 400 degrees, maybe 30-45 minutes til browned, not charred. Works
    > with poultry bones, too.
    >
    > You can roast them with veggies to sweeten your stock, too.
    >
    > Susan


    That's how I make my standard brown broth. I often use buffalo bones
    and root vegetables. I roast them in the oven, then make stock of what
    results. It makes amazing stock which I then use to make outrageously
    flavorful soup.

    PP

  5. #5
    A Moose in Love Guest

    Default Re: Roasting Beef Bones?

    On Jan 27, 10:54*pm, Tiger Lily <m...@privacy.net> wrote:
    > Susan, I need to get out of that thread that is endless now, ergo the
    > topic change.
    >
    > I've always 'browned' the beef bones in a large pot to make the broth in.
    >
    > The idea of roasting the beef bones intrigues me. *Would you kindly
    > bring me up to speed?
    >
    > ta!
    >
    > kate


    i've never tried this techique, but a friend of mine swears by
    brushing beef bones with honey. this gives a quicker, nicer brown. i
    don't know how much it will sweeten up your stock though.

  6. #6
    W. Baker Guest

    Default Re: Roasting Beef Bones?

    A Moose in Love <[email protected]> wrote:
    : On Jan 27, 10:54?pm, Tiger Lily <m...@privacy.net> wrote:
    : > Susan, I need to get out of that thread that is endless now, ergo the
    : > topic change.
    : >
    : > I've always 'browned' the beef bones in a large pot to make the broth in.
    : >
    : > The idea of roasting the beef bones intrigues me. ?Would you kindly
    : > bring me up to speed?
    : >
    : > ta!
    : >
    : > kate

    : i've never tried this techique, but a friend of mine swears by
    : brushing beef bones with honey. this gives a quicker, nicer brown. i
    : don't know how much it will sweeten up your stock though.
    Why take a essentially non carb flavor and body source and add carbs to
    it?

    Wendy

  7. #7
    A Moose in Love Guest

    Default Re: Roasting Beef Bones?

    On Jan 29, 11:11*am, "W. Baker" <wba...@panix.com> wrote:
    > A Moose in Love <parkstreetboo...@gmail.com> wrote:
    > : On Jan 27, 10:54?pm, Tiger Lily <m...@privacy.net> wrote:
    > : > Susan, I need to get out of that thread that is endless now, ergo the
    > : > topic change.
    > : >
    > : > I've always 'browned' the beef bones in a large pot to make the brothin.
    > : >
    > : > The idea of roasting the beef bones intrigues me. ?Would you kindly
    > : > bring me up to speed?
    > : >
    > : > ta!
    > : >
    > : > kate
    >
    > : i've never tried this techique, but a friend of mine swears by
    > : brushing beef bones with honey. *this gives a quicker, nicer brown. *i
    > : don't know how much it will sweeten up your stock though.
    > Why take a essentially non carb flavor and body source and add carbs to
    > it?
    >
    > Wendy


    Right. I forgot about this being a diabetes group.

  8. #8
    Susan Guest

    Default Re: Roasting Beef Bones?

    x-no-archive: yes


    1/29/2012 6:44 PM, A Moose in Love wrote:

    > Right. I forgot about this being a diabetes group.


    That happens a lot.

    Susan

  9. #9
    Tiger Lily Guest

    Default Re: Roasting Beef Bones?

    and the browning adds to the colour and flavour?

    this is what i'm hoping........

    kate

    On 1/28/2012 7:23 AM, W. Baker wrote:
    > Tiger Lily<[email protected]> wrote:
    > : Susan, I need to get out of that thread that is endless now, ergo the
    > : topic change.
    >
    > : I've always 'browned' the beef bones in a large pot to make the broth in.
    >
    > : The idea of roasting the beef bones intrigues me. Would you kindly
    > : bring me up to speed?
    >
    > : ta!
    >
    > : kate
    >
    > Not Susan, but I often roast the meat bones before making broth or soup.
    > I will do the same with chicken bones or wings, which I often use for
    > soup. I just put them into a large pan ad into a quite hot oven(420-450F
    > and let them roast until they begin to brown up, then demp them and all
    > the juice adn fat into the pot , as it is hard to remove the fat at tis
    > time. that comes later. Then just procede with our usual recipa.
    >
    > Wendy



  10. #10
    Tiger Lily Guest

    Default Re: Roasting Beef Bones?

    On 1/28/2012 9:41 AM, Susan wrote:
    > x-no-archive: yes
    >
    > On 1/27/2012 10:54 PM, Tiger Lily wrote:
    >> Susan, I need to get out of that thread that is endless now, ergo the
    >> topic change.
    >>
    >> I've always 'browned' the beef bones in a large pot to make the broth in.
    >>
    >> The idea of roasting the beef bones intrigues me. Would you kindly bring
    >> me up to speed?
    >>
    >> ta!

    >
    > That's all it is; roast in an oven til browned and carmelized, then use
    > them for stock.
    >
    > About 400 degrees, maybe 30-45 minutes til browned, not charred. Works
    > with poultry bones, too.
    >
    > You can roast them with veggies to sweeten your stock, too.
    >
    > Susan


    I love it........... i already make a very good soup broth..........
    this will only add flavour to the gelatin i make!

    kate (ty!)

  11. #11
    Susan Guest

    Default Re: Roasting Beef Bones?

    x-no-archive: yes

    On 2/3/2012 12:49 AM, Tiger Lily wrote:
    > and the browning adds to the colour and flavour?
    >
    > this is what i'm hoping........
    >


    Yes, that's why you always brown meat before braising, etc. The fond
    and carmelization flavor it.

    Susan

  12. #12
    Tiger Lily Guest

    Default Re: Roasting Beef Bones?

    On 2/3/2012 6:43 AM, Susan wrote:
    > x-no-archive: yes
    >
    > On 2/3/2012 12:49 AM, Tiger Lily wrote:
    >> and the browning adds to the colour and flavour?
    >>
    >> this is what i'm hoping........
    >>

    >
    > Yes, that's why you always brown meat before braising, etc. The fond and
    > carmelization flavor it.
    >
    > Susan


    correct me if i'm mistaken

    i'm hoping that by roasting the bones i'll get MORE browning versus just
    browning the meat in the pot i'll be making the broth in??

    kate

  13. #13
    Susan Guest

    Default Re: Roasting Beef Bones?

    x-no-archive: yes

    On 2/4/2012 12:05 AM, Tiger Lily wrote:


    > i'm hoping that by roasting the bones i'll get MORE browning versus just
    > browning the meat in the pot i'll be making the broth in??
    >


    Yes.

    Susan

  14. #14
    Tiger Lily Guest

    Default Re: Roasting Beef Bones?

    On 2/4/2012 8:22 AM, Susan wrote:
    > x-no-archive: yes
    >
    > On 2/4/2012 12:05 AM, Tiger Lily wrote:
    >
    >
    >> i'm hoping that by roasting the bones i'll get MORE browning versus just
    >> browning the meat in the pot i'll be making the broth in??
    >>

    >
    > Yes.
    >
    > Susan


    ta, i'm with you

    much appreciated

    kate

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