Beef Meaty NECK Bones
500 grams

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.