Cook beef suet in a large soup
arge pot, place water, beef and marrow bones and bring to boil.
r soup pot, bring the beef, bones and water to a boil
00 degrees F.
Place bones, stew meat (if using), onions
Crack bones and roast in 350\u00b0 oven for 1 hour or when marrow feels soft.
Scoop out marrow and season with salt and pepper. Serve on Indian bread or tortillas.
Brown stew beef in Crisco.
Let pea beans stand in enough boiling water to cover for 20 minutes.
Place spices in a piece of cheesecloth.
Combine beef, marrow bones, pea beans and salt in 1 quart of water.
Simmer 2 hours.
Skim off fat.
Remove bones. Add vegetables, spices and 1 quart of water (or more water if desired).
Cook 1/2 hour or until vegetables are tender.
Makes 6 to 8 servings.
In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.
o High.
Clean neck bones and remove any excess fat
Boil beef soup bones for 1 1/2 hours.<
Simmer beef soup bones, meat and onions to make a broth. Strain.
Remove and discard bones and spent meat.
Add barley to the beef stock and cook for 1 hour.
Add kale to stock and barley and cook 1 more hour.
Salt and pepper to taste.
ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the
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.
b>beef broth to 1/2 the depth of roast.
Lay marrow bones
up red wine, olive oil, beef neck bones, onion, celery, carrot, garlic
uarts of cold water; wash marrow bones, add to water and bring
In a stainless steel or enameled kettle, cover beef knuckles and marrow bones, chuck, beets and cold water.
Bring the water to a boil, skim the froth as it rises to the surface, and add celery, carrot, onion (all cut into 1-inch pieces), salt and bay leaf. Bring the water to a boil and simmer the mixture, covered, for 45 minutes.
.
Lightly rub the marrow bones with olive oil, and place
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
Heat pressure cooker.
Melt marrow; brown beef cubes.
Stir in remaining ingredients.
Close cover securely.
Place pressure regulator on vent pipe.
Cook 15 minutes.
Let pressure drop on its own accord.
Strain.
Beef stock is used as the basis for many soups and sauces.
A clear broth or bouillon makes an appealing appetizer.
Press salt pork into the beef and tie it securely, trying