Today I asked the butcher for some bones and ended up buying something that I think are cow knees or legs (??)...
I thought of making stock with it, but now I'm wondering if that's the best idea. Anyone has any good suggestions?
This was my first time at the butcher (very proud). Before, I was buying meat in homeopathic doses from supermarkets - I'm in Denmark, and not being fluent in danish also explains why I'm not 100% sure of what I bought, LOL.
I like to braise tougher cuts of meat (which usually are more bone than meat). Brown with some good oil (like coconut oil) on all sides in a hot pan, then saute some veggies like onion, carrot, celery and garlic until the onions are translucent. Then add enough water (or wine) to the pot to cover the meat and simmer for hours and hours until the meat is falling apart. You cannot overcook it this way! The longer it cooks, the more delicious it will be.
Joint bones make a great addition to bone stock and adds additional nutrients not found non-joint bones.
Here is a nice video with Dr Cate Shanahan (who is a member here) author of Deep Nutrition making bone stock and making reference to include a knee bone.
my dad was from the caribbean and cow foot is a common thing to prepare. its actually the whole leg bone, not really the foot. if you can get the butcher to cut it lengthwise you could roast it.
the joint is best used for soup.
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