Which part of the cow is best for beef bone soup? Which part of the cow is best for beef bone soup?

We all know that beef bone soup has high nutritional value, delicious taste, and is a popular soup ingredient. Many people will make beef bone soup at home. There are many ways to make beef bone soup, and there are also many considerations and techniques, especially the choice of ingredients. So what kind of bones are suitable for beef bone soup? Let's take a closer look!

Which type of beef bone is best for making beef bone soup?

We know that the best bones for making pork bone soup are pig leg bones, or more precisely, the part of the pig's hind leg bone called the fan bone. This kind of bone is large and hollow, with a lot of bone marrow, and the bone soup made from it is more fragrant.

In fact, it is the same when making beef bone soup. It is best to choose beef leg bones with relatively large bones. This type of bone is very rich in bone marrow and minerals, and is the first choice for making beef bone soup.

The hind leg bone alone is not enough, you must add the spine or coccyx. If you simply want to make the beef bone soup rich, you can't just use the hind leg bone. 90% of the bone marrow in the hind leg bone is fat, so if you want the soup to be rich, you must add the spinal cord and the part rich in gelatin.

Therefore, when stewing beef bone soup, you must use the hind leg bones and the spine or tail bones of the beef. You can also put some beef in to stew together. If you have money, you can just use the oxtail, which will have a better effect.

Homemade beef bone soup

Main ingredients: 1 fresh beef thigh bone

Ingredients: 1 white radish, 1 piece of old ginger, 2 shallots, 20 wolfberries, 10 red dates; appropriate amounts of white vinegar, oil, and salt

Start making:

(1) Beef bones are relatively large. If it is troublesome to cut them yourself, you can ask the stall owner to cut and crack them when you buy them. Rinse them with clean water after buying them. Put them in a basin and add enough clean water to cover the bones. Soak them for a longer time, about 30 minutes each time, and change the water twice in the middle until the water is clear. Slice the ginger, cut the white radish into dice, chop the green onion leaves, and slice the green onion.

Warm reminder: Soaking is the simplest and most effective way to remove fishy smell, with minimal nutrient loss.

(2) Add more water to a clean pot, put the beef bones in cold water, add 1 spoon of white vinegar and 2 slices of old ginger, blanch for 2-3 minutes after the water boils, and skim off the foam and grease on the surface. Turn off the heat and remove the beef bones, but do not pour out the water. Rinse the blanched beef bones with clean water to remove excess grease and meat residue on the bones. This way, the beef bone soup will not be greasy.

Warm reminder: When blanching, be sure to use cold water, so that the fishy smell and blood can be removed more fully.

(3) Clean the pot again, dry the water in the pot, and add a small amount of oil to moisten the pot. Turn on medium heat, add ginger slices and stir-fry until the oil is hot and fragrant. Then pour in the beef bones and stir-fry continuously until the bones change color and the oil exudes fragrance.

Warm reminder: Don’t add too much oil, otherwise the aroma of the beef bone fat will not be easy to seep out.

(4) Pour the water from the first blanching of the beef bones into the pot, add ginger slices and 1 spoon of white vinegar, and boil over high heat. If there is foam and oil in the soup, skim it off. Reduce the heat to medium-low, add white radish, red dates and wolfberry, and continue to simmer for about 2 hours, keeping the soup in a state of slight turbulence. This way, the broth will be white and thick, like milk. When the time is up, add 1 spoon of salt to taste and sprinkle some chopped green onions to enhance the flavor.

Tips: Do not stir the beef bone soup, uncover it, or add water during cooking. This will cause the temperature to drop, the soup will stop boiling, and it will be difficult to make a thick soup.

Tips for making beef bone soup

(1) The best beef bones to choose are beef leg bones. The bones are thick and contain more bone marrow and fat-soluble substances. The beef bone soup made from them will be more fragrant and nutritious.

(2) The beef bones must be soaked for a sufficient amount of time and the water must be changed in the middle to ensure that the bloody smell is fully removed. This will ensure that the beef bone soup is more delicious.

(3) The beef bones should be stir-fried (or fried) once. The resulting beef bone soup will be milky white and have a rich flavor.

(4) Adding white vinegar when boiling beef bones can dissolve more minerals, provide comprehensive nutrition, and be the best choice for calcium supplementation. However, do not use too much, generally 1 spoon is enough. It is not recommended to add spices and other seasonings when boiling, as this will cover up the flavor of the beef bone soup itself.

(5) Season with simple salt to ensure the original flavor of the beef bone soup. And salt should be added at the end. Adding it too early will cause the beef bone protein to coagulate, affecting the release and dissolution of the beef bone protein.