Bone for broth with meat

Beef bones with meat are a fundamental ingredient in the preparation of broths and soups, especially in the traditional cuisine of various cultures. They consist of beef bones, typically from the shank, ribs, or other cuts with some meat still attached, which, when slowly cooked, impart an intense flavor and a nutritious, umami-rich broth.

This ingredient originates from home and rural cooking, where using the entire animal is essential, and it has become a cornerstone for making bases for soups, stews, and sauces. When boiled, the bones release collagen, minerals like calcium and phosphorus, and amino acids, which enrich the broth and contribute to a gelatinous and delicious texture.

In the Hispanic American context, beef bones with meat may have various names depending on the region, such as:

• Marrow bones
• Consommé bones
• Beef soup bones
• Chamberete (in Mexico, though more related to the shank, it can be used for broth)

This ingredient is essential for achieving rich, nutritious, and full-bodied broths, ideal for many traditional recipes like beef broth, vegetable soup, and for enhancing the flavor of stews and braises.