Subj : Re: Marrow To : Jim Weller From : Dave Drum Date : Fri Sep 09 2022 05:11:04 -=> JIM WELLER wrote to DALE SHIPP <=- DS> Do you crack the chicken bones JW> Did you mean the pork shoulder bone? Chicken bones are small and JW> have very little marrow in them. Leg and thigh bones may be whacked with a whammer to expose what marrow is there. It does make a nice boost to the stock. And of course, as all recipes tell us "strain the liquid" no worries about bone shards in the finished produce. DS> and lamb leg to expose their marrow? JW> My bone saw has mysteriously disappeared and so I didn't go after JW> the marrow. I love the stuff though. It's a really old fashioned JW> treat from the days when butcher shops dealt with whole carcasses. JW> It was a regular thing when I was a kid. My parents had long handled JW> small marrow spoons to dig it out. I didn't give it much thought JW> after that until I met Roslind and Ray was harvesting a lot of big JW> game so leg bones were abundant. A hacksaw with a new/clean blade will substitute nicely. JW> Now of course marrow bone canoes are trendy in high end restaurants. With prices to match the extra labour of getting to the marrow. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Elise's Beef Stock Categories: Beef, Vegetables, Herbs Yield: 4 Quarts 4 lb (5 lb) meaty beef stock - bones w/lots of marrow); - including some knuckles 1 lb Stew meat and/or beef - scraps; in 2" chunks Olive oil 2 md Onions; peeled, quartered 2 lg Carrots; in 2" segments Handful of celery tops +=OR=+ 1 lg Celery rib; in 1" segments 3 cl Garlic; unpeeled Handful of parsley; stems & - leaves 2 Bay leaves 10 Peppercorns ROAST THE MEAT, BONES & VEGETABLES: Set oven @ 400+XF/205+XC. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn. When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. ADD HOT WATER & SCRAPE UP THE BROWNED BITS: Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot. ADD VEGETABLES, WATER, BRING TO A LOW SIMMER: Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1" to 2" over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or, place it in the oven at 190+XF/88+XC.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding the stock. SKIM SCUM AND FAT: As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. REMOVE SOLIDS AND STRAIN: At the end of cooking time (when you want to end the cooking is up to you, 3 hours minimum, 6 to 8 hours if you can do it) use a slotted spoon or spider ladle to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it of remaining solids. CHILL: Let cool to room temperature then chill in the refrigerator. One the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, pour the stock into a jar or plastic container. Leave 1" head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container. By Elise Bauer RECIPE FROM: https://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM .... Don't find fault. Find a solution! -- Henry Ford ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .