Subj : Marrow
To   : DAVE DRUM
From : JIM WELLER
Date : Sat Sep 10 2022 23:42:00

-=> Quoting Dave Drum to Jim Weller <=-

 DD> Leg and thigh bones may be whacked with a whammer
 
 JW> That wrecks counter tops.

 DD> Chooken bones do not take much of a "whack".

True.
     
I was thinking of sturdy pork shoulder bones when i wrote that

 DD> I use a butcher's block cutting board to do the deed.

You pretty much have to if you value your countertops.

 DD> The bone saws with which I am familiar... look like this:

 DD> https://tinyurl.com/BONEY-SAW

Shaped more like a buck saw than a hack saw. The main difference are
the shape of the teeth in the blade.

 DD> Title: Herbert's Bone Marrow Gravy

Very nice.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sopa Mondongo
 Categories: Beef, Offal, Caribbean, Soups, Onion
      Yield: 8 Servings
 
      1 lb Tripe, cut into chunks
      1 lb Cow's heel (for the jelly)
      1 lb Cow's white-bone
           (for the marrow)
      1 ts Fresh ground black pepper
      1 tb Salt
      2    Beef bouillon cubes
  1 3/4 qt Water
      1 lg Onion, diced
      1 lg Green bell pepper, diced
      1    Stalk celery w/leaves, diced
      5    Fresh basil leaves
      1    Sweet potato, peeled, chopped
      1    Plantain, peeled, chopped
    1/2    Calabash West Indian Pumpkin
           or a Hubbard squash, chopped
      1 ts Sugar
           Ground cumin
           Fresh ground black pepper
 
  In large kettle place cow meat, heel and bone with salt, freshly
  ground pepper in water and bring to a boil. Lower heat to
  medium-low and cook for 2 1/2 hours or until meat is soft. Strain
  and return stock to kettle. Add remaining ingredients and bring to
  a boil. Lower heat to medium, and cook for an additional 15-20
  minutes or until vegetables are soft. Let rest for 10 minutes and
  serve.

  Niki

  The are several variations in Spain, Latin America, the Spanish
  Caribbean and the Philippines. Many add rice or corn. - JW

MMMMM

Cheers

Jim                                      

.... Triple fortified stock with three meats can be Michelin level.

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