Beef Bones, 1kg

Beef Bones 1kg is 1kg of beef bones – the essential foundation of the finest brown beef stock, gravy and reduced sauce that no commercial alternative can replicate. Beef bones produce a stock of extraordinary depth and body. As a result, the quality of the bones determines the quality of every sauce made from them. Furthermore, roasting bones before simmering develops the dark, rich colour and deep flavour that distinguishes a proper brown stock from a pale or thin one. In particular, gelatine-rich knuckle and shin bones produce a stock that sets to a firm jelly when cold.

About Beef Bones 1kg

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Beef Bones 1kg From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Beef Bones 1kg

To get the very best from it:

• Roast at 220°C for 35 to 40 minutes until deeply coloured before adding to the stock pot.
• Simmer in cold water with aromatic vegetables and tomato paste for 6 to 8 hours.
• Furthermore, skim regularly throughout the simmering to maintain a clear, clean stock.
• Strain, cool and reduce to a rich demi-glace for the most concentrated flavour base.

Perfect Pairings

This product pairs beautifully with:

• Aromatic vegetables, tomato paste and a bouquet garni in the stock pot
• Red wine to deglaze the roasting tin before adding to the pot
• Any sauce, gravy or braise that benefits from deep, roasted beef flavour
• Ramen, pho and any long-simmered noodle broth benefiting from bone richness

Storage: Keep refrigerated and use within 3 days of delivery, or freeze on the day of delivery for up to 6 months. Furthermore, bones freeze exceptionally well and retain all their stock-making value. However, always roast bones before using in a brown stock for the deepest flavour. Delivered fresh and ready to use.

However you cook it, Beef Bones 1kg brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.