Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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.

flag	asked Feb 3 2012 at 23:56 Pedrita 597●1●3●9

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They work well in stock in my experience. – Bread-Eating Beelzebub Feb 4 2012 at 1:15

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LOL! I loved your question! I wonder if they could be beef feet bones? They're frequently available and make the most wonderful, gooey broth you could imagine but it takes about 18 hours in the slow-cooker to get down to clean bones. – Nance Feb 4 2012 at 1:47

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Or about 3 hours in a good pressure cooker or canner. Saves electricity and makes a better stock. – Jan Feb 4 2012 at 9:01

I wondered if they could be beef feet bones too, but since they have some cartilage on, I thought they were knees (I'm new to all this, so I don't know much). I did ask the butcher for bones for "soup". He smiled, and had this expression as in "I know exactly what you need", LOL, so I trust he gave me something good for stock. I feel tempted to use the pressure pan to save time, but I'm afraid of destroying some precious nutrients this way... Thank you all for your answers! – Pedrita Feb 4 2012 at 11:32

Paleo Designer · Accepted Answer · 2012-02-04 00:07:09Z UTC

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.

Wcc Kamal Stabby fan · Answer 2 · 2012-02-04 16:16:06Z UTC

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Hi Pedrita,

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.

http://undergroundwellness.com/how-to-make-beef-bone-broth/

answered Feb 4 2012 at 16:16

Wcc Kamal Stabby fan
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Thanks for the video, I'm glad to know I can make stock without having the stove on all night! I really enjoyed hearing all the good properties of joints. :) – Pedrita Feb 4 2012 at 17:38

Amy · Answer 3 · 2012-02-04 14:43:34Z UTC

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You can use them to make stock, but still take the bones out at the end (or middle, depending on how long you're cooking it) and eat the marrow. It's delicious.

answered Feb 4 2012 at 14:43

Amy
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Thanks Amy! I will try that. :) – Pedrita Feb 4 2012 at 17:31

sage_ · Answer 4 · 2012-02-04 09:05:18Z UTC

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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.

answered Feb 4 2012 at 9:05

sage_
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Wow, if I had looked at that dish a few months ago I would have thought there was nothing to eat there! Now it looks like something I would pay for, very nourishing. The bones I bought are cut almost triangular, but now I know what to do if I find some lengthwise cut. Thanks! – Pedrita Feb 4 2012 at 11:39

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That looks yummy- just need a toast replacement, or use a spoon. – henny Feb 4 2012 at 15:41

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ya, the toast is toast :) – sage_ Feb 4 2012 at 17:07

Recipes: cow knees/legs?

4 Answers