I made bone broth! Woot woot! My P.S. brought me home beef bones to roast and then simmer in a soup pot to make the bone broth. I’ve made beef broth from beef bones once before but didn’t know what it was called. The phrase tickles my foodie funny bone. Partly naughty, partly morbid! It’s probably best not to call it bone broth while serving the soup.
I make turkey bone broth every holiday after I’ve removed the meat from the turkey carcass. And I’ve made chicken bone broth even more regularly. Beef wasn’t on my list of need to make since I don’t care for the smell of beef. There are other meats I dislike smelling but beef is right there at the top of my list.
In another life I must have been a vegan. I’d happily eat only fruits and veggies, but I like all things pork and the occasional grilled burger or even more rarely a steak. The smell of cooking beef is a little too primal for me so cooking it outdoors is a good idea.
But back to the cooking. I roasted the beef bones on a foil covered sheet for about an hour at 425 degrees F, then put them and the drippings into a soup pot with 3 quarts of water. I let it come to a boil over medium high heat, then turned it down to just below medium to gently bubble away for several hours.
I turned the heat off and let the pot cool for 2 hours. I strained the bone broth through a fine metal strainer, then removed the meat bit from the bone and put them back into the broth. I covered the container and refrigerated it.
The next day I used a recipe to make a vegetable beef soup. I diced onions, celery and leeks and put them into a large soup pot with a little olive oil to sauté. I let them cook for about 4 minutes.
I sliced carrots and added them to the pot and let the vegetables cook for another 5 minutes before adding a can of diced tomatoes, the bay leaf, thyme and minced garlic.
I skimmed most of the fat off the top of the bone broth and put the bone broth and bits of beef into my soup pot. I let it come to a boil, then reduced the heat to medium low and let it bubble away until the carrots were quite tender.
I added the can of corn and its liquid and let the pot come to a boil again.
I added the orzo and let the pot come to a boil over medium high heat again. I reduced the heat to medium low and let it simmer until the orzo was tender.
I taste tested and added salt and pepper to taste. My soup was ready to serve!
The vegetable soup was so rich and flavorful! Making my own beef broth was the best idea, since I rarely think the store bought beef broths are very good. And they’re usually very salty.
This soup was full of beefy flavor and the vegetables added to the mix. It was a hearty soup and I didn’t need any side dishes to round out my meal. My P.S. was pleased and gave it a thumbs up.
Bone Broth Vegetable Beef Soup
2# beef bones
3 quarts water
2 quarts beef broth with beef bits from bones
2 tablespoons olive oil
1 large onion; diced
2 stalks celery, with tops
5 medium carrots
1 leek, minus tough green parts
28 ounce can diced tomatoes
1 can whole kernel corn + liquid
1 bay leaf
1 teaspoon dried thyme
1 teaspoon minced garlic
1 package DaVinci orzo
Place bones on a foil covered sheet pan and roast in a 425 degree oven for one hour.
Place bones and scrape any bits from the foil and put into a soup pot. Add 3 quarts of water and bring to a boil. Reduce heat to medium and let bubble for an hour or two. The longer the better. Let broth cool in pot then strain through a fine metal strainer. Remove bits of beef from strainer and add to broth. Refrigerate, covered, overnight.
In a soup pot, add olive oil, onion, celery and leek. Let cook for 4 or 5 minutes. Add carrots, bay leaf, thyme and garlic and cook for another 5 or 6 minutes.
Add tomatoes and corn + liquid. Remove fat from top of bone broth and add to soup pot. Bring to a boil and add orzo. Reduce heat to medium low and let simmer for 15-20 minutes, until orzo is tender. Taste test for seasoning, adding salt and pepper to taste. Serve hot.
Adapted from About.com