“One of the greatest joys of a carnivore soup lies in its simplicity and the depth of flavor that comes from slow-cooked bones and meat. As the soup simmers, the marrow from the bones melts into the broth, enriching it with essential nutrients and creating a luxurious, silky texture. Every spoonful delivers a concentrated taste of beef, complemented by the subtle seasoning of salt and optional pepper, making this dish a true celebration of carnivore cooking. It’s comfort food at its finest—warm, hearty, and incredibly satisfying.”
Ingredients:
- 2 lbs beef bones (marrow bones, knuckle bones, or a mix)
- 1 lb beef stew meat (like chuck or brisket)
- 1 lb beef short ribs or oxtail
- 1 lb beef liver (optional, for added nutrients)
- 2 cups bone broth or water
- 2 tbsp beef tallow or ghee
- 2 tsp sea salt, or to taste
- 1 tsp black pepper (optional)
- 1 tsp garlic powder (optional, if your diet allows)
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Bones and Meat: Start by roasting the beef bones. Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for about 25-30 minutes until they are browned. This step enhances the flavor of the broth.
- Sear the Meat: While the bones are roasting, heat a large soup pot or Dutch oven over medium-high heat. Add beef tallow or ghee. Once melted, add the beef stew meat and beef short ribs or oxtail. Sear each side for about 4-5 minutes until browned. This caramelizes the meat, adding depth to the soup.
- Add the Bones and Broth: Once the bones are roasted, add them to the pot with the seared meat. Pour in the bone broth or water. The liquid should cover the bones and meat; if not, add more water.
- Simmer the Soup: Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for at least 4-5 hours. The longer you simmer, the more flavorful and nutritious the broth becomes. For the best results, simmer for up to 24 hours. Check occasionally and skim off any foam or impurities that rise to the surface.
- Add Beef Liver (Optional): If you choose to add beef liver, do so in the last hour of cooking. The liver cooks quickly and doesn’t require the same simmering time as the bones and other cuts of beef.
- Season the Soup: About 30 minutes before serving, add salt, black pepper, and garlic powder (if using). Taste and adjust seasoning as needed.
- Finish and Serve: Once the soup is done, remove the bones and any large pieces of meat. Shred the meat and return it to the soup. Discard the bones or save them for another use. If you prefer a thicker soup, you can blend some of the meat and broth together before returning it to the pot. Garnish with fresh parsley if desired.
- Enjoy! Serve hot, enjoying the rich, nourishing broth and tender chunks of beef.
