Hey there! So, let me tell you about a dish that’s pretty much become a staple in my kitchen – The Bone Oven Bake. I stumbled upon it one blustery winter evening when I wanted something cozy but had little patience (or ingredients) to whip up a full Sunday roast. You know those days when you open the fridge and stand there waiting for something magical to appear? Yep, that kind of day. Anyway, this bake saved me and it has a permanent spot on our family menu now.
Why You’ll Love This
I whip this up when I’m in need of comfort food that practically cooks itself. My family goes crazy for this, especially on those lazy Sundays when we’re all lounging in our pajamas till noon. Not to mention, it’s one of those dishes where imperfections can feel like a triumph—oh, the stories I could tell about substituting ingredients last-minute!
Ingredients
- 1.5 kg beef bones (I prefer marrow bones, but shanks work too)
- 2 onions, roughly chopped (though a shallot can do the trick in a pinch)
- 4 cloves of garlic (or a bit of garlic powder if you’re out)
- 4 carrots, sliced (or parsnips if you’re feeling daring)
- 2 potatoes, cubed
- 2 cups beef stock (grandma swears by homemade, but store-bought is just fine)
- Salt and pepper to taste
- A splash of Worcestershire sauce (optional, but oh-so-good)
- Herbs like thyme or rosemary (use what you’ve got on hand!)
Directions
- Preheat your oven to 180°C (or about 350°F – for my fellow metric-confused folks).
- Throw all your veggies in a big ol’ baking dish. Toss in the bones and season it all with salt, pepper, and your chosen herbs. Sometimes, I sneak a taste at this stage just to make sure it’s seasoned well.
- Add the beef stock and Worcestershire sauce, then cover the dish with foil. This is where I usually wonder if I’ve forgotten anything.
- Pop it in the oven for about 2 hours. And don’t worry if it looks a bit weird at this stage – it always does!
- After two hours, remove the foil and let it bake for another 30 minutes to get all those lovely crispy bits.
Notes
I’ve found that experimenting with different root veggies can add a nice twist. Once, I tried using sweet potatoes – it was a bit too sweet for my liking, but you might love it!
Variations
One time, I tried substituting chicken bones instead of beef. Let’s just say it didn’t quite hit the mark. Stick with beef for the best results, or lamb if you’re feeling adventurous.
Equipment
A big baking dish is key here, but I’ve totally used a large roasting pan in a pinch. And if you don’t have foil, just use a baking tray as a makeshift lid.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a hunk of crusty bread to soak up all those delicious juices. It’s a must-have on our family movie nights!
Pro Tips
I once tried rushing the browning step and regretted it because you really need that caramelization for extra flavor. Patience, my friend!
FAQ
Can I use a slow cooker instead of an oven? Sure thing! Set it on low for 6-8 hours – you’ll get a similar result.
Is there a vegetarian version? Well, it’s tricky, but you could try a mix of hearty root veggies and mushrooms for that umami punch.
What if I don’t have beef stock? You can definitely use veggie stock or even just water with an extra dash of seasoning. It’ll still be good!
