Beef Knuckle Bones

Regular price $20.00 Save $-20.00
1 in stock

provides collagen rich broth when cooked slowly for a long time. 

Cut Details – bag of 1-2 beef knuckle bones

CHOOSE package weight

Customer Reviews

Based on 2 reviews
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(2)
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J
J.M.
Bone broth soup!

Love these for making soup. It comes out robust and wonderful.

S
S.
Amazing Bone Broth

I bought these bones in January and they sat in my freezer forever because I was excited but also very intimidated to try my hand at making my own bone broth. Today, I got over my intimidation and now have the most gorgeous meat broth AND bone broth chilling in my fridge. I wound up using one of the large knucklebones and three marrow bones (also from CornerPost). The broth is clear, incredibly flavorful and is gelling up beautifully, which means all of that good collagen and gelatin have been extracted. I used the Instant Pot directions from the website below. It is very helpful for any bone-broth newbies. I added carrots, onion, ginger, celery, thyme and rosemary (despite the author's preference not to use vegetables in hers.) Because I mixed two types of bones, I have enough to make a second round. So out of two bags of bones, I'll have twelve quarts of broth to sip, cook with, and freeze! I never would have tried making this without knowing I had such high quality bones available. Thanks Corner Post!

https://eatbeautiful.net/how-make-bone-broth-avoid-rancid-fat/?unapproved=27174&moderation-hash=9318ddb21b549434bd30415eacee82fb#comment-27174

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
J.M.
Bone broth soup!

Love these for making soup. It comes out robust and wonderful.

S
S.
Amazing Bone Broth

I bought these bones in January and they sat in my freezer forever because I was excited but also very intimidated to try my hand at making my own bone broth. Today, I got over my intimidation and now have the most gorgeous meat broth AND bone broth chilling in my fridge. I wound up using one of the large knucklebones and three marrow bones (also from CornerPost). The broth is clear, incredibly flavorful and is gelling up beautifully, which means all of that good collagen and gelatin have been extracted. I used the Instant Pot directions from the website below. It is very helpful for any bone-broth newbies. I added carrots, onion, ginger, celery, thyme and rosemary (despite the author's preference not to use vegetables in hers.) Because I mixed two types of bones, I have enough to make a second round. So out of two bags of bones, I'll have twelve quarts of broth to sip, cook with, and freeze! I never would have tried making this without knowing I had such high quality bones available. Thanks Corner Post!

https://eatbeautiful.net/how-make-bone-broth-avoid-rancid-fat/?unapproved=27174&moderation-hash=9318ddb21b549434bd30415eacee82fb#comment-27174