BEEF BONES 1KG
BEEF BONES 1KG
Out of stock
ITEM NUMBER
B700
5
Out of stock
Description
Try making delicious and nutritious bone broth by slowly simmering beef bones!
| SKU | B700 |
|---|---|
| CONTENTS | 1.00kg |
| UNIT PRICE | ￥179 / per 100g |
| Country of origin | Japan |
| RAW MATERIALS | Beef Bones |
| PACKAGING AND HANDLING | Frozen (below -18 ℃) |
Allergens contained in this product (7 specified raw materials)
| Egg | Milk | Wheat | Nut | Buckwheat | Shrimp | Crab |
|---|---|---|---|---|---|---|
| - | - | - | - | - | - | - |
DESCRIPTION
For anyone who loves a good bone broth! Slow cook these babies to make great-tasting broth!
Perfect to warm you up this winter!
SERVING SUGGESTIONS
▼BONE BROTH SOUP
Ingredients: beef bones, 2 celery stalks, 2 carrots, 2 onions, 2 cloves garlic, 2 tbsp vinegar, 1 bay leaf, water
1. Cut all the vegetables into chunks.2. Place all the ingredients in a pot, then add enough water to submerge the ingredients before turning the stove on.
3. Bring the broth to a boil. Once it starts boiling, lower the heat to medium and continue simmering. Remove the foam from the surface.
4. Simmer for about 3-4 hours.
5. Strain the soup, so you're left with delicious broth!
6. Once the broth cools, the fat will harden on the surface. Remove the excess fat, and you're good!
※The broth can be stored refrigerated for about 2 to 3 days, and frozen for about 3 months.
※You can also eat the vegetables strained from the broth. Just add a bit of salt for flavor.
THAWING
Thawing times may vary depending on the type and size of the product, and thawing method.
For a more detailed look on thawing, ≫≫click here.≪≪
Review
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Boil ' em up for a brilliant broth!V Radford2024/01/04Gender: FemaleAge: 40 - 49Love these bones for making stocks, soups, broths - the base for any meaty,saucy dish.
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嬉しいかげろう2023/12/16Gender: 女性Age: 50代本格的なスープを作りたいと考えていて夏から遣り取りをしていて やっと、購入できました。
野菜たっぷりの本格的なスープが作れるのを嬉しく感じてますし 量も考えていたより有ったので有りがたいです。今後も利用したいと考えています。 -
Brilliant for both stock and tallow!Tara Fleming2022/11/14I roasted them in the oven for 20-30 minutes at 220c to get some browning on the top. It released quite a bit of fat. Then I threw them in a big pot (rendered fat and all) with onions, celery stalks, carrots, garlic, black peppercorns and some bay leaves, added water up to the brim and simmered the lot for 8 or so hours. Turned out amazing.
You can add whatever veggie scraps you have. Stock is awesome like that.
Put it through a sieve, cooled it down and plucked off the fat layer to use for cooking. Now I have a brilliant stock for soups, stews and rice and some nice high temp cooking oil with great flavour.
Two birds, one stone.
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