Pat short ribs and bone marrow dry with paper towels. Drizzle
o 450 degrees F. Sprinkle marrow bone (whole or in pieces) with
ands to mix the masa, bone marrow and flour together. Add the
Brown soup meat and bone.
Add onion, salt and pepper and water.
Cover and simmer over low heat until meat is tender, 2 1/2 to 3 hours.
Strain off the beef broth.
Add remaining vegetables to the broth and simmer slowly until vegetables are tender, about 1 hour.
Cut cooked meat from bones into small pieces and add to soup.
Serve with crusty bread.
Serves 16.
ot, add salt pork, beef shank,marrow bone, chorizo and ham hock. Cover
ntil marrow is soft and has begun to separate from the bone
ntil marrow is soft and has begun to separate from the bone
Preheat the oven to 350 degrees F.
Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.
Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.
Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper.
Boil shin and bone together with a good pinch
Trim all fat from beef; place beef and bone in deep pot.
Add water, bouillon cubes, salt and bay leaf.
Bring to a boil; skim. Cover and simmer 1 hour until beef is almost tender.
Remove beef, bone and bay leaf.
Cut beef into bite pieces, return to simmering stock.
Stir in tomato paste.
Add vegetables.
Bring to a full boil, cover, then simmer 1 hour longer.
Serve in large soup bowls topped with sour cream.
Place beef shanks in crock pot, salt
ize beef bone with plenty of meat on it.
Extract the marrow bone
Melt margarine.
Beat egg and combine with margarine, bread crumbs and marrow (if desired).
Mix well.
Shape mixture into 1/2-inch balls.
Prepare your favorite noodle soup.
Ten minutes before noodles are tender, add dumplings and continue cooking at medium heat.
Dumplings will increase in size slightly.
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
Place beef bone in a soup kettle; cover
In Dutch oven, in hot oil, brown beef well.
Push to one side. Add onions and garlic.
Cook, stirring occasionally, 5 minutes. Add salt, oregano, pepper, bay leaf, 3 cups water, tomatoes and celery.
Bring to a boil.
Reduce heat, cover and simmer 1 to 1 1/2 hours or until meat is almost tender.
Add more water, if necessary.
Add lima beans.
Cover and simmer 15 minutes or until all is tender.
Remove meat; cut into 3/4-inch cubes.
Add to soup with any bone marrow.
Discard bay leaf.
Makes 4 servings.
arge pot, place water, beef and marrow bones and bring to boil
Bring beef bone, roast and 6 quarts water to boil.
Lower heat and simmer until meat is cooked, approximately 2 hours.
Remove scum.
Meat and soup bone can be removed from broth at this time. Drop potatoes into broth and immediately start making the dough.
bay leaves, slab bacon, and bone; bring to a boil, cover
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.