Beef Neck Bones

Store raw beef neck bones in airtight packaging in the refrigerator. For longer storage, freeze them. Once cooked, store leftover broth or stock in the refrigerator for up to 3-4 days.

Roast the bones before simmering to deepen their flavor and color for stocks and broths.

Simmer bones gently for a long time (at least 4-6 hours, or even overnight) to extract maximum flavor and nutrients.

Skim off any impurities or foam that rises to the surface during the first hour of simmering for a cleaner tasting broth.

Aromatics: Onions, carrots, celery, garlic

Herbs: Thyme, bay leaves, parsley

Spices: Peppercorns

Boiling bones rapidly instead of simmering, which can make the broth cloudy.

Not cooking bones long enough, resulting in a weak-flavored stock.

Discarding the marrow, which adds richness and flavor.