PURPOSE: Thick beef bone soup using beef tailbones and feet, and a producing method thereof are provided to use expensive and cheap bones together to cook the beef bone soup. CONSTITUTION: A producing method of tick beef bone soup using beef tailbones and feet comprises the following steps: preparing clean water, beef leg bones, tailbones, head bones, feet and bones from other parts； removing blood from the bones by soaking the bones in water for 20-30 hours； boiling the leg bones, tailbones, and feet with clean water for 510 hours at 100 deg. C, and separating cooked beef from the bones； secondly boiling the leg bones, tailbones, and feet for 20-50 hours at 100 deg. C and for 5-20 hours at 60-80 deg. C to obtain first stock； boiling other bones in water for 20-48 hours at 100 deg. C and for 24-72 hours at 60-80 deg C to obtain second stock； low-temperature storing the first and second stock, and separating the bones from the stock； boiling all the bones in water for 24-84 hours at 100 deg. C, and adding the first and seconds stocks； and inserting beef into the obtained soup.본 발명은 소의 모든 뼈 즉, 사골, 소꼬리, 잡뼈, 소머리뼈 및 우족을 모두 혼합하여 100℃의 온도에서3∼7일간푹 끓임으로써 상기 뼈의 유익한 성분을 모두 우려내어 제조된 곰탕 및 그 제조방법에 관한 것이다.
