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@rive_gauche
After a family get together i was left with 3 foreribs and trimmings, what to do?
Put them in the oven at 140 while: sliced 4 large onions, added them, a tablespoon of brown sugar, some oil and salt and pepper into a soup cauldron, and produced a french onion soup base. Added a remaining half of a bottle of mulled wine, the left over gravy (rinsing the pan out with hot water into the pot), 2 chillis, 4 cloves, 1 cinnamon stick, 1 star anise, handful peppercorns and juniper berries, half a jar of pickled onions, and simmered.
After 2 hours, brought beef bones out of oven and tipped into the pot and scraped out/rinsed the pan, added another 3 pints of water, to cover everything (appx 8 pints in the pan now) and simmered for 4 hours, then turned off and left overnight.
This morning, scraped the fat off (dogs very thankful), pulled meat from bones removed large bits of spices, and set it simmering again, adding some more salt to taste.
Got back in from a windy bike ride and just blitzed it all up in the pot.
The most delicious spiced beef soup :)