42 beef bone recipes

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

If you love French Onion Soup you will enjoy this easy recipe that makes it a perfect light lunch.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Classic corned beef served alongside colcannon, the traditional Irish mash of fluffy potatoes folded with tender cabbage and onion. Comfort food that warms you to the bone.

Thick oxtail and lentil stew with juniper berries, thyme, and root vegetables. Slow-simmered for 3 hours into deeply rich, fall-off-the-bone braised beef heaven.

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

A slow-simmered minestrone built on beef bone and ham hock broth with kidney beans, broken lasagna noodles, cabbage, and crumbled blue cheese. Rich, meaty, and deeply satisfying.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Hot and saucy turkey wings barbecued with a homemade sauce of ketchup, mustard, hot pepper sauce, Worcestershire, and beef broth. Sticky, tangy, and fall-off-the-bone tender.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.