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Bones
For Stock-Making
Bob asks: I'm curious as to what kinds of bones are used for making beef and veal stocks, and where they can be acquired. I've seen recommendations for knuckle bones, for example, but I've never seen them for sale. Tom sez: Different bones are used for different results. For most beef stocks, almost any kind of beef bones will do. Indeed, you can make a great soup stock from boneless meats--notably brisket. But "soup bones"--from the shanks and other big bones, cut crosswise--are best because they have a lot of marrow and collagen tissue that gives a good gelatin content to the stock. That "knuckle bone" you mention is also excellent, because all the cartilege in the joint releases more gelatin. For soup--especially onion soup--my own favorite is oxtails, which give tremendous gelatin and have enough muscle to not only flavor the soup but also provide some shreds of tasty meat. For making demi-glace, the standard is big leg bones of veal, roasted until very dark brown. But those have to be ordered from a butcher. Used to be that you could get them for free, but now the demand is great enough that restaurants actually buy bones unless they have an extensive in-house butcher shop. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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