Bulalo is a slow-cooked Filipino beef shank and bone marrow soup that’s rich, flavorful, and absolutely comforting. With ...

Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes.

Place beef bones on baking sheet, and drizzle with oil; toss to coat, and arrange in an even layer. Roast until bones are lightly browned, about 20 minutes. Using tongs, transfer roasted bones to ...

If you opt for stew meat or a beef chuck roast, you will have to simmer the soup for longer to make sure the beef is tender. In that case, add the barley a little bit later in the cooking process ...

Author and chef Jonathan Bender has a cocktail recipe in his cookbook, Stock, Broth & Bowl: Recipes for Cooking, Drinking, and Nourishing that mixes 2 ounces of beef stock in with his bloody mary ...

Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot.

Place the bone marrow, beef bone feet and brisket in a large pot. Cover with cold water and set aside for 5 hours. (This ensures all excess blood is extracted out of the bone and meat.) ...

Traditionally, this soup would be made with cubes of beef, but when you want a quick weeknight dinner, who can wait for meat to braise? We use ground beef instead.

Combine 1 large white onion, cut into 1" pieces, 1 head of garlic, halved crosswise, 3 dried bay leaves, 2 lb. bone-in beef short ribs, rinsed, 1 lb. beef marrow bones, rinsed (if using), and 8 ...