Beef soup bones (marrow bones)

beef soup bones / 牛骨 / xương bò

Flavor and role: Beef leg bones (marrow bones) plus back and tail bones used for stock. Long simmering draws out gelatin and marrow for a rich, deep broth.
Typical dishes and uses: Pho broth, sagol gomtang (Korean beef bone soup), seolleongtang, French fond de veau (brown stock)
Substitutes: If short on time, use store-bought beef stock or bone broth (1kg bones ≈ 2–3L finished stock).
Storage: Raw bones 1–2 days in the fridge, 3–6 months frozen. Soak in cold water for 1–2 hours to draw out blood, then blanch once before using.
Main countries: Korea · Vietnam · France
Used in this book: Pho Bo (Vietnamese Beef Noodle Soup)Bone Broth Red-Braised Beef Noodle Soup Beef Shin Goulash with Csipetke Phở Đặc Biệt with 4-Hour Oxtail Broth

Updated 2026-10-10