Want to make the most delicious beef soup, stock, or broth you've ever tasted? Get authentic and start with these meaty soup bones. The stocks and broths you buy at the store are often loaded with artificial flavoring, preservatives, and even sweeteners as they try to chemically reproduce what nature already provides. (Try explaining that one to a child!) But why do that when making the best-tasting stocks and broths is so simple: Roast the bones to brown them and ensure good color in the final product, transfer bones to a slow cooker, add the "Holy Trinity" (carrots, celery, onions) roughly chopped along with any mushrooms, dried herbs, or wine you fancy, salt and pepper to taste, cover with water, and cook at low heat for 8-24 hours. Strain and enjoy! Great straight up, in a rambunctious Bull Shot, as a refined consommé, or as a wonderfully authentic ingredient in endless recipes.
100% grass-finished beef bones with remaining meat trim