|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.
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.
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.
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 SERVING: In deep 8-quart kettle, place beef, marrowbone, 1 ... garnish with snipped dill. Makes about 3 quarts; 8 servings, 158 calories each.
Wash lentils. Make onions yellow in a large soup pot. Add remaining ingredients except carrots. Simmer several hours. Mash all slightly and add ...
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.
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.
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