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.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
