Headline »

December 24, 2020 – 1:14 pm | One Comment | 4,011 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

Read the full story »
Soups for Children

Soups that are designed and suitable for children of all ages.

Spring Soups

Soups designed to remove humidity and cleanse the body of toxins.

Summer Soups

Summer soups that help relieve heatiness, cool the body and provide additional internal moisture for those extra hot days.

Fall Soups

Soups that have have the balance of removing heatiness and are slightly warming. These soups are good transition soups into winter.

Winter Soups

Soups designed to be consumed in the dry and cold winter months where the body needs replenishment of moisture and warmth.

Home » Beef, Ingredients, Meats

Fresh Beef Bones

Submitted by on December 29, 2014 – 12:09 pmNo Comment | 4,814 views

Fresh Beef Bones

Fresh Beef Bones


Ingredient Name:  Fresh Beef Bones

Traditional Chinese Name: 牛骨 (niú gǔ)

What is this?

  • In soups, beef bones are primarily used to make beef stock
  • Not a common ingredient used in Chinese soups at all – in fact, beef is not a common ingredient for “old fire” soups traditionally compared to pork – if you consider it from a historical perspective, having a cow back in those days meant you were wealthy
  • Bones are rich in nutrients (calcium & magnesium), collagen, easy to digest and rich in flavour
  • Shown in the picture are the ribs of the cow – I used this for my pho base because it’s relatively low in fat, but you can consider using cow knuckle and leg bones as well
  • The amount of fat on the bones will vary depending on which part. The ox-tail (of beef tail) is often a fatty part of the cow, but the most commonly purchased bone part from the vendor! He usually has the tail on reserve already for clients.

How do I prepare it?

  • Make sure the pieces you buy can fit into your pot (that’s probably the first most important thing!)
  • Blanch the bones in boiling water for at least 5 minutes to boil out the impurities and fat – this will produce a brown film of “gunk” which you should just throw out

Where can I buy this?

  • Most Asian wet marts will carry beef bones at the beef vendor
  • Supermarkets may also carry beef bones, which are already cut up into manageable pieces for you to take home

What is the cost?

  • The cost will vary depending on supply, but in Hong Kong, 3 bones (as pictured above) cost me $30 HKD

Any benefits?

  • Bones (any animal) are an excellent source of nutrients and minerals such as Calcium, Magnesium, Potassium, and silicon
  • The broth created from bones are easy to digest, are high in amino acids, collagen and gelatin
  • Bones broth is actually known to help fight colds and viruses because of these amino acids that help boost immune system and heal disorders like allergies, asthma and arthritis
  • Nothing beats real stock with real bones – store bought stock (which are primarily enhanced with flavour enhancers) has nothing over real stock

Any precautions?

  • Be careful of an over fatty cut of the bone – knuckles, ox-tail, or any other cuts that come with fat should be either cut off or boiled off and then removed from the soup
  • Consider purchasing animal products that you know are pasture-fed and free of antibiotics and hormones
  • Be sure to remove any scum that boils from the soup or blanching process
Tags: ,

No Comment »

1 Pingbacks »

Leave a comment!

Add your comment below, or trackback from your own site. You can also Comments Feed via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.