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beef stock

Dem Bones

Since we stopped hunting and gathering and turned to markets for our food and ingredients, cost-conscious cooks have depended on affordable basics to provide hearty, healthy meals for their families. Many of these items are now being appropriated and glorified by “foodies” who have “discovered” them. The gentrification of traditional foods has enhanced the plates of the few at the cost of the many.

Nearly all ethnicities have roasted, then simmered, soup bones for a stock. Used to be that you could ask a butcher for some, and he would give you a big bag, cut into perfect lengths, for free. Traditional ingredients have enabled the cook to serve a wholesome and tasty meal of soup for less than $1 per person, including the chunks of warm bread for sopping it up. Think of all the cultures that rely on soup for satisfying nutrition. With pasta, with vegetables, with grains and curries, with garnishes like parsley or green onions.

Plain bones (no attached meat) are priced at about $2 a pound in the supermarket. And if you want someone else to do the simmering, a quart box of bone broth is about $5. Shanks and oxtails are a step up from bones, with more meat and flavor, but they have become unaffordable for the cook with a large family to feed. Another of my favorite bones, or collection of bones, is one of the dishes that has not been discovered—yet. Pig’s feet are part of the German heritage on one side of my family. I think it may take some doing before they are appropriated by anyone else. Keep Reading

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