Beef Meat Stock with Tongue

Ingredients

• 10 lbs of raw, meaty beef bones
• 1 pkg marrow bones
• 1 beef tongue

Directions

• Make beef meat stock, adding in the tongue at the beginning of the cook time
• Bake marrow bones at 450 for 20 minutes, then set aside to cool
• When after about 3 hours the stock is finished and the meat is falling off the bone, remove the meat and tongue to cool
• Separate the meat from the bone
• Peel off the tongue’s rough, outer skin [and feed to the dog]
• Cut off the fat layer from the bottom of the tongue and blend it with the marrow and a little stock
• Cut the tongue into bite-sized pieces
• Discard the bones and put the meat, tongue, and blended mixture back into the stock