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)TafelspitzBone Broth Red-Braised Beef Noodle SoupCaldo de Res with Roasted Marrow Bones and Guajillo SalsaBeef Shin Goulash with CsipetkeNalli Nihari with Homemade Spice BlendClear Goat Pepper Soup with Fresh-Toasted SpicesPhở Đặc Biệt with 4-Hour Oxtail BrothOven-Braised Sauerkraut Sutochnye ShchiViennese Tafelspitz with Marrow Toast and Chive SauceTafelspitz Pho (Austrian × Vietnamese)

Updated 2026-10-10