|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.
Tip: Try soup marrow bones for more results.
1 - 10 of 22 for beef soup marrow bones
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1. Place all bones in a large soup pot. Add water ... very tender. Remove marrow bones with meat ... be added while cooking if necessary. Season to taste.
Put first 6 ... out meat and bones. Add cabbage. Cut up meat and chop marrow from bones. One ... until proper flavor. Soup freezes well, but have to adjust seasoning before serving.
In large kettle ... 1 hour. Add beef bones and shanks, bring ... Return meat to soup, scoop marrow from bones, add ... most of the liquid has evaporated.
In large pot ... small portion of beef. Place stock ... directs until almost done. Drain and add to soup. Simmer 10 minutes longer. Makes a lot; freezes well.
This will require ... in pot. Put beef bones, beef fat ... cook. Add tomato soup. Stir at ... may be frozen for future use. To serve heat in double boiler.
In a 10 ... way and add beef cubes, soup bone, pot herbs, ... egg noodles separately. If cooked in soup, the noodles will take too much of the soup juice.
Cut meat off soup bones. Trim off ... shin bones and marrow bones. Add cold ... refrigerator for a few days or frozen for long term use. Yields: 2 quarts.
In a large shallow roasting pan place bones, carrots, and ... and seasoning. If using while hot, skim the fat off the top, if not chill and left off fat.
Place meat, bones and onion in ... to pot plus beef cubes and cook ... hour. Put kettle in refrigerator to let any fat come to top - skim off and reheat.
Day before, place marrow bone, beef and 1 tablespoon ... Remove meat and bones. Discard bone. ... cubes; add to soup. Refrigerate overnight. ... Makes 6 1/2 quarts.
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