Bone broth makes great au jus…. Knuckle bones are the primary joints in beef legs, and is VERY rich in collagen. Better yet, couldn’t be easier to prepare. Knuckle bones don’t have a lot of meat on them by design, but there is plenty to make a great sandwich, and who doesn’t enjoy a sandwich! Bone broth is very good for the body, rich in collagen, it helps the body heal and grow tissue and helps keep joints strong and moving.
Knuckle (Bone) Sandwich & Bone Broth
Equipment
- 4 quart Pot
- Baking Pan
Ingredients
- 2-3 lbs Nebraska Star Beef® Small Batch Knuckle Bones
- 1 tsp Kosher Salt
- 2 quarts Water approx.
- 1 Baguette
- 1 tbsp "Better than Bullion" Beef optional
- 1 dash Nebraska Star Beef® Signature® SPG Seasoning optional
Instructions
Knuckle Bone Prep
- We like to salt the knuckle bone, put it on a baking pan and toss it in the oven to brown up just a bit.
- Once it’s taken on some color, move it to a 4 quart pot and cover with water. Simmer until only the bones remain. Remove and discard the bones. You will notice a clear liquid that that has separated to the top, this is the bone broth. The liquid under it is water. It is perfectly fine to keep the two combined. Strain them into mason jars HOT, let cool & seal, and store refrigerated for up to a few weeks.
Sandwich Prep
- There will be some delicious meat left over. Save a cup or two of the bone broth back and add a teaspoon of “Better Than Bullion - Beef” paste and stir.
- Heat & split the baguette. Hit the inside of the baguette with some horseradish butter, lay down a couple slices of your favorite white cheese - Swiss, Gruyere, Provolone, etc. - and pile the meat and bits that are left over after straining, hit with a dash of Nebraska Star Beef “Signature® SPG”. Hold in a slow oven until cheese melts, and serve forth with a side of au jus.
Tried this recipe?Let us know how it was!