Trinis...does anyone have a good recipe for beef-bone soup?

Question

I have a fair idea of what it should look and taste like, but crapaud smoke meh pipe if I try it and it come out wrong!

Answer 1

Beef and bone

Answer 2

1. Beef soup with bones

INGREDIENTS
2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges

1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered
DIRECTIONS
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones.

2. Beef soup w/Bone marrow

Ingredients:

2 kg (4 lb) beef bone marrow, have your butcher slice it
1 onion, sliced
3 liters (12 cups) water
¾ kg (1½ lb) boneless beef shank or stewing beef
2-3 medium potatoes, peeled and quartere
1 whole medium cabbage, quartered
Salt and pepper to taste

>> Place bone marrow and onion in a stockpot, pour in water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Return to the boil, then lower heat and simmer until beef is tender, about 1 to 1½ hours.
>> Add the potatoes. Simmer until potatoes are tender, about 10 to 15 minutes. Add the cabbage. Stir in salt and pepper. Cook until cabbage is tender-crisp, about 2 minutes.

Answer 3

cook bones or a mixture of bones and ox tail with a small hunk of beef till tender then add celery ,onion,potato,carrots,cabbage,small pack of frozen soup mix veggies,can of stewed tomatos chopped,small can of tomatoe sauce ,add bullion if you like cook till done,add or omit items you don't want in it add more if you like ,there is no wrong or right to soup it all depends on what you like best,i add v8 juice but if you like it more beefy don't add it you can add barley instead of potatoes keep trying till you get exactly what u want then write it down this link might be helpfull take a look also