Bone Marrow broth/soup

6
10
Joined May 13, 2011
Hey guys!

Just a random question: Does anyone have any ideas on what to put in a simple bone marrow broth?

I've just been using beef bone marrow, a bay leaf, some carrot onion and garlic.

If anyone has ever made this kind of thing before with success, please let me know!

Thanks :)
 
36
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Joined Apr 27, 2011
Soup?

Split the bones and roast them.

Serve with a warm crusty baguette and some onion marmalade.

Mmmm.
 
7,635
811
Joined Apr 3, 2008
Hey guys!

Just a random question: Does anyone have any ideas on what to put in a simple bone marrow broth?

I've just been using beef bone marrow, a bay leaf, some carrot onion and garlic.

If anyone has ever made this kind of thing before with success, please let me know!

Thanks :)
Are these the ingredients you are making the stock with?  You could use some celery to round out the flavor for your broth.  Other ingredients that could go in your stock would be leeks, parsnips, and even a tsp of tomato paste for richness.  The most authentic thing would be to place a chunk of parmesan rind in the stockpot.  Everytime I buy a chunk of parmesan I freeze the rind for this purpose.

As far as serving it as soup you could try it with barley or pastina.
 
 
5,516
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Joined Apr 3, 2010
There is a classic consomme that uses poached beef marrow as a garnish. The marrow is pushed  out of the shin bones let out to cool then sliced and put back in consomme with a slice of truffle. The marrow can also be taken out and made into a quennel(similar to a small meat ball) and placed back n consomme. Unfortunatly in this day and age of quick and fast food you do not see this much anymore.
 
6
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Joined May 13, 2011
Thanks Koukouvagia! Yep, I'm making it today so I will throw in some celery.

And no, I'm not using those ingredients to make the stock with....I'm not that experiences so...I mean, I'm making the base with what I described. It doesn't turn out bad, it actually tastes great.
 
6
10
Joined May 13, 2011
There is a classic consomme that uses poached beef marrow as a garnish. The marrow is pushed  out of the shin bones let out to cool then sliced and put back in consomme with a slice of truffle. The marrow can also be taken out and made into a quennel(similar to a small meat ball) and placed back n consomme. Unfortunatly in this day and age of quick and fast food you do not see this much anymore.

Wow, that sounds absolutely amazing. It's true what you say about the fast food age. You know - people also don't realise that bone marrow is actually really good for you. So it's still quite cheap compared to the other cuts of meat, which is great :)
 
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