Beef Meaty NECK Soup Bones
500 grams
Save 10%

SKU: BNeckSoup
Amount: Two per package
Weight: Approximately 500 grams
Price: $4.10
$3.65

Qty: - +
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Animal Welfare Approved
Our grass-fed and finished dry-aged Beef Neck Soup Bones are perfect for making delicious beef stock.

There are 500g per vacuum package. 

Beef Stock Recipe:

  • Place thawed bones in a baking dish.
  • Cook in a 350 F oven until well browned, about 45 minutes.
    Baking the bones first adds tremendous flavour to the broth.
  • Remove browned bones from baking pan and place in a pot suitable for making soup.
    We usually brown at least 6 bones for a 4 liter soup pot.
  • Cover the bones with two inches of water and add:
    • the leafy parts of several celery stalks
    • 1 medium onion cut into 4 pieces
    • 4 peeled garlic cloves
    • a few whole black peppercorns
    • 1 bay leaf
  • Bring to a boil then turn the heat down and cover so the pot is at a low simmer.
  • After an hour, skim the little bit of foam that comes to the top of the stock pot.
  • Continue to simmer for several hours until the broth has a deep rich colour.
  • Pour through a fine sieve to remove solids.
  • Freeze in smaller containers for future use or make soup right away.
TK Ranch Hearty Beef Soup:
  • Thaw one pound of TK Ranch Lean Ground Beef in cool water.
  • In a large pot, add:
    • about 2 liters of beef broth
    • 2 diced carrots
    • 2 stalks of diced celery
    • 1 medium chopped onion
    • 2 cloves of minced garlic to the beef broth
  • Simmer until the vegetables are soft.
  • Add thawed ground beef in small pieces to the broth and simmer until cooked.
  • Add:
    • 1 jar of organic tomato sauce
    • 1 package of gluten free pasta (Tinkyada is our favourite)
    • 1 cup of organic green peas.
  • Season with 1/2 tsp sweet basil and salt and black pepper to taste.
  • Simmer until pasta is done and serve.
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