|Bones: Recipes, History, and Lore|
|by Jennifer Mclagan|
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlet...
Tip: Try bone marrow for more results.
1 - 9 of 9 for shin bone marrow
Cut meat off soup bones. Trim off ... with soup bones, shin bones and marrow bones. Add cold ... 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.
In a 10 ... beef cubes, soup bone, pot herbs, ... eat, cook egg noodles separately. If cooked in soup, the noodles will take too much of the soup juice.
Put first 6 ... out meat and bones. Add cabbage. Cut up meat and chop marrow from bones. One ... freezes well, but have to adjust seasoning before serving.
DAY BEFORE SERVING: In deep 8-quart kettle, place beef, marrowbone, 1 tablespoon salt, and 2 quarts water. Cover and bring to boiling; skim surface. ...
Put all ingredients in a large soup pot and cover completely with water. Cook slowly all day. Excellent the second day served with a nice bread.
Bits of cooked beef or veal, bones from roast, lamb ... or corned meats. (Marrow bones can be ... ready to use. Run knife edge around bowl and lift off.
FIRST DAY: Preheat ... garlic Meat and bone Onions Ham shank ... meat, strain broth. Remove fat. SECOND DAY: Reheat and serve with browned small potatoes.
Put beef bones, beef and ... onion. (If using marrow bones, push out ... sliced, whole grain, European style bread and unsalted butter. Makes 8 to 10 servings.
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