|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 33 for beef bone marrow
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Place red beans, onions, celery, parsley, parsnip and meat into a 5 to 6-quart Dutch oven; cover with 2-quarts of cold water and slowly bring to a ...
Preheat oven to ... until fat on bones has gone a ... the roughly diced beef until browned, but ... it really takes very little tending - just some time.
Wash lentils. Make onions yellow in a large soup pot. Add remaining ingredients except carrots. Simmer several hours. Mash all slightly and add ...
Simmer beets, pepper, ... large pot. Add beef and marrow bones, cover with ... simmer 1/2 hour longer. Serve with Alai (Russian pancakes) and sour cream.
1 package marrow bones plus stew meat may be substituted if beef shank is unavailable. ... stirring periodically. The longer you simmer it, the better it is.
FIRST DAY: Preheat ... garlic Meat and bone Onions Ham shank ... meat, strain broth. Remove fat. SECOND DAY: Reheat and serve with browned small potatoes.
Day before, place marrow bone, beef and 1 tablespoon ... all fat from surface and discard. Before serving, slowly heat soup to a boil. Makes 6 1/2 quarts.
In large kettle ... 1 hour. Add beef bones and shanks, bring ... to soup, scoop marrow from bones, add ... minutes, or until most of the liquid has evaporated.
DAY BEFORE SERVING: In deep 8-quart kettle, place beef, marrowbone, 1 ... garnish with snipped dill. Makes about 3 quarts; 8 servings, 158 calories each.
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