Subj : Re: Marrow
To   : JIM WELLER
From : Dave Drum
Date : Sat Sep 10 2022 05:39:00

-=> JIM WELLER wrote to DAVE DRUM <=-


 DD> Leg and thigh bones may be whacked with a whammer to expose what
 DD> marrow is there.

 JW> That wrecks counter tops.

Chooken bones do not take much of a "whack". And I use a butcher's block
cutting board to do the deed.

 DD> A hacksaw with a new/clean blade will substitute nicely.

 JW> That's what I had until I didn't.

The bone saws with which I am familiar (seeing them in action @ Humphrey's
meat department) look like this: https://tinyurl.com/BONEY-SAW

 JW> Now of course marrow bone canoes are trendy in high end restaurants.

 DD> With prices to match the extra labour of getting to the marrow.

 JW> Yeah, the first time I saw them at the Trader's Grill in the
 JW> Explorer Hotel (the best steak house in Yellowknife now that Chef
 JW> Pierre is no more) they were $22 for 3 little canoes, along with
 JW> some sourdough bread. Luckily marrow is so rich that three people
 JW> can share one order and everyone gets a good taste. That dish has
 JW> run its course and been retired now. The latest trendy thing there
 JW> is a wild game charcuterie plate.

Whether you're rich or whether you're poor - it's nice to have money!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbert's Bone Marrow Gravy
 Categories: Beef, Vegetables, Wine, Mushroooms
      Yield: 6 Servings
 
    200 g  (7 oz) piece marrow bone;
           - split in half; soaked in
           - ice water overnight
      2 tb Rapeseed oil
      3 lg Pieces oxtail; about 600g/
           - 21 oz total
      2 lg Onions; thin sliced
      2 cl Garlic; thin sliced
      2    Bay leaves
      4    Fresh thyme sprigs
    300 ml 10 fl oz red wine
    700 ml (1 1/4 pt) fresh beef stock
           Handful dried porcini
           - mushrooms; soaked in
           - boiling water
      2 lg Tomatoes; chopped
      1 tb Red wine vinegar
      1 tb Worcestershire sauce
      1 tb Soft light brown sugar
 
  Scoop the marrow from the bone with a teaspoon and
  dice. Keep in the fridge.
  
  Heat the oil in a flameproof casserole dish. Season
  the oxtail with salt and pepper and brown all over
  then remove and set aside. Add the onions to the same
  pan and fry for 10 minutes, or until softened and
  golden-brown.
  
  Add the garlic and herbs and fry for a further 1-2
  minutes.
  
  Return the oxtail to the pan add the red wine and
  simmer until it has reduced by half. Add the beef
  stock, mushrooms and their soaking liquid, tomatoes,
  vinegar, Worcestershire sauce and sugar. Bring to
  the boil and then reduce the heat. Cover with a lid
  and leave to simmer gently for 1 1/2-2 hours, or
  until the oxtail is tender.
  
  Strain the gravy into a clean pan (you can keep the
  meat from the oxtail for another day). Remove any fat
  from the top and simmer until it has reduced to a
  light coating consistency. Whisk in the chilled bone
  marrow until melted then serve.
  
  By The Herbert Family - From Family Cooking Showdown
  
  RECIPE FROM: https://www.bbc.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A vanilla soy latte is a weird type of three bean soup.
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