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.
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.
ot, add salt pork, beef shank,marrow bone, chorizo and ham hock. Cover
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.
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
bay leaves, slab bacon, and bone; bring to a boil, cover
Place beef bone in a soup kettle; cover
Boil beef bone and onion in soup pot filled half way with water for 20 minutes.
Add barley and simmer for another 15 to 20 minutes.
Remove beef bone and cut off cooked meat.
Chop meat into small pieces and return to pot.
Add carrot and cabbage.
Simmer until carrot is tender.
Put beef bone in a pot; cover with water and boil.
After water comes to a boil, add the parsley, onion, potato, carrots and salt and pepper to taste.
Cook until the vegetables are a little tender.
Remove the beef bone.
Add the escarole (cut up each leaf 2 times).
Cover and let it cook until tender (add water if needed).
You can add small meatballs.
Soak garbanzos overnight with a tablespoon of salt and enough water to cover beans.
When ready to cook, drain the salted water from the beans and put in the ham bone and beef bone with 2 quarts of water.
Cook for 45 minutes on slow fire.
Fry bacon and onions (onions having been chopped fine).
Place these in the pot, adding potatoes, saffron and salt.
When potatoes are done, remove from fire and add chorizo cut in thin slices.
Soak garbanzos overnight with a tablespoon of salt in sufficient water to cover beans.
When ready to cook, drain the salted water from the beans and place them with the beef bone and ham bone in 2 quarts of water.
Cook for 45 minutes over slow fire.
Fry the white bacon with paprika and onion and add to the beans with the potatoes, saffron and salt to taste.
When potatoes are done, remove from fire and add chorizo.