I have never cooked with bone marrow before. I try really hard to make all of my own broths, but the bones for these broths generally come from a roast or from a chicken. I have never gone and purchased leg bones for making my beef broth. My oldest daughter often talks about how much she loves the bone marrow, I am curious where she has had this since it was not something I had made. I will need to ask her..LOL
I was so pleasantly surprised when I thawed the bone this morning and noticed that it had a soft center..marrow. I have to admit I was a little bit uneducated about the uses, ins and outs and benefits of cooking with this ingredient.
I did some scanning of my cook books and some searching on line. Mostly, how do you use it and how should it be cooked. Although, I did learn that it has been eaten for many years and has some impressive claims behind it. Bone Marrow in one article referred to it as an essence or jing in Asian medicine.
Now, I don't want to get too deep into this subject because as I have already stated this is all new to me. I can say that the things I read were all positive and often made reference to our ancestors and how strongly they felt about this ingredient. I would recommend that you do some searching yourself to become more familiar with it.
Many of the recipes I found actually have you save the marrow and eat it as a spread on toast or eat it in the bone with long spoons. I have a feeling if I were to show you a picture I could not do it justice to how delicate the marrow is in flavor and texture. It is very soft and subtle. In fact you may not know it is there. It does taste better with a dash of salt. I will be honest, it was hard for me to not eat the whole thing..it was that good.
The bone only cost me $4.00. I personally would not be eating a lot of this because it is fat. I have a philosophy that "moderation in all things" and "once in a while is okay". So, I can see myself using this once or twice a year .
I decide to use the bone to make a simple beef broth and then return the marrow to the soup towards the end. In the pictures you can see it floating on top next to the veggies. The biscuits are gluten free but quite yummy. We like to have something to dip into our broth while eating soup. ENJOY!
1 large beef bone with marrow (ask the butcher if you are unsure)
4 large carrots, diced
1 onion, diced
4 stalks of celery, diced
salt and pepper to taste
2-3 garlic cloves, minced
4-5 red potatoes, cubed
8-10 cups of water. I always use a little bit more and then let it simmer all day. It will cook down.
1. Take a large stock pot and add water and bone. Add the veggies and spices. Bring the water to a boil. This should be enough to loosen the marrow in the bone. You want to carefully take the bone out of the water by using long tongs and a hot pad...THE BONE WILL BE HOT. Using a long spoon or knife reach up inside the bone and loosen the marrow. I had to scoop some and other pieces fell out. I kept this marrow in the fridge until I was ready to add it back to the soup.
2. I like my soups to simmer and reduce. I cooked this stew on low for 3 hours. Check the potatoes and carrots to make sure they are cooked. While the soup is simmering, I made my biscuits. You can use any recipe you have or follow the gluten-free recipe below.
Gluten Free Biscuits
1 cup white rice flour or sorghum flour
1/2 cup of millet
1/2 cup sweet rice or quinoa flour
1/2 cup of tapioca starch
1 tsp. xantham gum
4 tsp. baking powder
1 tsp. salt
6 T. solid vegetable shortening
4 T. butter, soft
3/4 cup milk
1 cup of grated cheddar cheese.
1. Preheat oven to 425 degrees. Place pizza stone in oven to preheat. You can use a cookie sheet too.
2, In a large bowl combine all of the dry ingredients. Using a whisk, blend dry ingredients well.
3. Add the shortening and butter. Using a pastry cutter, cut into flour until the flour looks like small pebbles. Stir in cheese.
4. Gently add milk and form dough. Try not to over mix.
5. Using rice flour, sprinkle on to the counter and tip dough out of bowl. I used my fingers to press dough to the thickness I needed my biscuits to be....about 1/2 inch. I used a small circle cutter. Remove stone from oven and place biscuits on stone, return to oven. Bake for 12 minutes. If the biscuits are larger, then you may need to bake them for a little bit longer. I was able to get 40 small biscuits ( a little bit larger than a quarter when precooked)...we like bite size because they fit into the bowl better.
These biscuits are flaky, soft in the center...perfect for using with soups. ENJOY
Written by Sherron Watson