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Mar 11, 2008 02:30 PM

Soup bones with lots of meat can you use if in stew?

I bought some how long to cook before it comes off the bones? Any ideas? Thanks

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  1. Are you asking can you use the meat off of soup bones to make stew?
    And how long to cook...

    Really don't know what you have, but painting with a broad brush....Yes.
    Cook time....Again really don't know what you have...Couple of Hours..+ or -
    Make sure to "simmer' not boil.

    Have Fun!

    3 Replies
    1. re: Uncle Bob

      I just did it and I cooked it for over 2 hours and it never got tender, I did simmer it but I guess who knows what it was but I added fresh pineapples, potatoes, hot peppers and some port wine. Sounds weird but all is great but the meat. Oh well, won't get that cut again.

      1. re: nbermas

        Odd that happens. I bought some oxtails that never got tender even after a 3-hr simmer, and it was from the usual supermarket. Guess it was just a tough tail.

        1. re: Sarah

          I love oxtails and I have never had them tough when I make them, i pride myself on my low long cooking methods and i am disappointed. Oh well, next time I won't buy that type of meat.

    2. The answer is yes, you can have both soup and stew. With a little effort and good timing you can start a soup in a stock pot and after cooking at a low simmer (bring the pot to a boil first then reduce to a simmer) for a couple hours. Remove the bones from the pot and cut away the meat and return the bones to the stock pot and cook until you soup is done. You add the vegetables and other goodies to complete the soup.

      The leftover meat and some of the stock can be a stew, with reduce cooking time.

      This will work if there is enough meat.

      Or just use it as a stew. If it beef shank that the I would just make the stew.

      1. My objective was to make a lot of bone broth. I went to the local farmers market looking for bones from grass-fed beef. Over a couple of days, I talked to four different farmers, two of which were selling shanks labeled as soup bones. This wasn't exactly what I had in mind, I didn't want that much meat. I ended up buying a package, out of desperation. I think it cost about $5. Later, I would find much cheaper bones, some less than $1 per pound. The point is - I didn't know shanks were commonly called soup bones.

        I prepared the shanks in a crockpot on low, overnight. They were layered in the middle of 1 chopped yellow onion, 1/2 head of chopped green cabbage, and five roughly chopped carrots. I added about a cup of water, 2-3 tbsp of apple cider vinegar, some tyme and bay leaves.

        In the morning I pulled out the meat, knocked the marrow out of the bones, and tossed the bones in my frozen bone collection for another batch of broth.

        There was probably less than a 1/2 inch of broth at the bottom of the crockpot. No need to skim away any fat.

        The meat was not tough, but, just a little dense in places. The fatty and connective tissues were melt-in-your-mouth, as was the marrow. The vegetables were quite sweet tasting, to me. I only added a little salt to make a very satisfying breakfast.

        I plan to reheat the portioned leftovers on a pie plate for about 10 minutes in a 350F oven. I'll probably break up the meat a little and drizzle the veggies and broth on top to keep it moist.

        I'll get four big healthy meals out of this for ingredients that cost less than $10. There is a lot of room for improvement (better cooking liquid, more spice and seasoning). If I had a better slow cooker, I would reduce the temperature, but, I'm happy with the results.

        2 Replies
        1. re: johnseberg

          Well, on what you want to end up with your selection of bones and vegetables.

          Being in California we have a large selection of bones in Asian and Mexican markets. We are able to just get all types of bones from pork, beef and chicken. As for just beef without meat you maybe able to get some if you ask in advance at a full service meat market.

          I hope to try a Korean beef soup (waiting for the winter months) where you cook just bones until the soup stock turns white. Cooking time over 24 hours on the stove top over low flame. It maybe better to have it out.

          But beef shank is something I use when I want a beef dish in addition some soup. But I normally end up with a couple of quarts of soup. I remove the meat before it too tender so I can recook it match the texture of the beef dish.

          1. re: johnseberg

            If you want to intensify the flavor/richness of your broth and turn it into stock, browning the bones in the oven is the traditional step that precedes simmering the bones. You can also tuck a mirapoise (diced celery, carrots, and onions, with the onions making up about half of the mixture) under the bones while roasting for a greater depth of flavor, but if any of the veggies get too dark around the edges in the roasting process, discard the charred ones as they can make the stock bitter. Do NOT salt the stock until it is finished because reduction to concentrate flavor is a desired part of the process, But it concentrates the saltiness, so is best left until last. In my experience, most slow cookers are waaaay too small for making stock. It takes the same amount of time to make a lot as it does to make a little... '-)