Text 1750, 91 rader
Skriven 2008-02-02 20:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Marrow bones
====================
-=> Quoting Carol Shenkenberger to Dave Drum <=-

 CS> The 'Little Israel' place [...] Kosher meat bones [...]
 CS> pre-roast them to remove some of the fat but none of the
 CS> 'goodness' I need.  A method I never would have thought of!

 CS> His method is to use cupcake pans with a little water (TB at most) in
 CS> the bottom then prop the bones over that so they dont touch the water. 
 CS> The fat leaches down but the marrow will stay in place unless you
 CS> overcook.  Roast at 450 for about 10 mins, then flip them over and 5
 CS> mins the other side.  He said if some does fall through, just to defat
 CS> the 'broth below' in the freezer for 5 mins and the marrow will be
 CS> fine.

Very interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Stew (Pot Au Feu) with Marrow Bones
 Categories: Beef, Stews, French
      Yield: 8 Servings
 
      3 lb Boneless beef rump; tied
      3 lb Beef marrow bones; sawed
           -into 3 to 4-inch pieces
      1    Veal knuckle; sawed into
           -pieces
      2 qt Beef stock
      2 tb Butter
      2    Onions
      2    Carrots; peeled, quartered
      1 md Tomato; peeled, seeded,
           -chopped
           Bouquet garni; (parsley, bay
           -leaf, leek, thyme tied into
           -bundle)
      6    Whole peppercorns
           Salt
           VEGETABLES:
      6    Carrots; peeled, cut into
           -2-inch long pieces
      3    Turnips; peeled, chopped
      4 lg Leeks; cleaned, tied
      6    New potatoes; scrubbed,
           -quartered
 
  To prepare the meat, place the rump along with the bones and
  knuckle into an 8 quart stewpot. Add the beef stock. Cover and
  bring to a boil. Remove all the foam and scum from the surface of
  the water.
  
  Melt the butter in a skillet and saute the onions and carrots for
  5 to 6 minutes.
  
  Meanwhile, reduce the heat under the pot of meat and skim the
  stock again. Add the onions and carrots to the stock. Also add the
  tomato, bouquet garni, the peppercorns and salt. Skim again.
  Partially cover the pot and simmer slowly, skimming as necessary,
  for 2-1/2 hours. The meat should be almost tender when pierced
  with a knife. Transfer the meat to a plate and cover. Remove the
  bones from the stock and scoop out the marrow. Reserve marrow and
  discard bones.
  
  Strain the stock through a fine sieve. Discard the vegetables and
  skim the surface fat from the stock. Clean the pot, then return
  the sieved stock to it. Return the meat to the stock and add the
  vegetables.
  
  Bring the stock to a boil and simmer uncovered for 30 minutes.
  Transfer the meat to a carving board, remove the strings, and
  carve the roast into thin slices. Arrange on a heated platter.
  Place vegetables around meat. Sprinkle with 2 tablespoons of
  chopped parsley, if desired. Add chopped marrow to stock and skim
  as much fat as possible from the stock. Serve along with meat and
  vegetables, if desired.

  Recipe by: Mimi Rippee
  
  Posted to recipelu-digest by jeryder
 
MMMMM


Cheers

YK Jim


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