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Bone Marrow broth/soup

post #1 of 7
Thread Starter 

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 :)

post #2 of 7

Soup?

 

Split the bones and roast them.

 

Serve with a warm crusty baguette and some onion marmalade.

 

 

Mmmm.

post #3 of 7
Thread Starter 

Wow, that sounds amazing. Thanks for the tip, I'm going to try it. :)

post #4 of 7



 

Quote:
Originally Posted by jeejay View Post

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.
 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 7

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 7
Thread Starter 

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.

 

 

post #7 of 7
Thread Starter 
Quote:
Originally Posted by chefedb View Post

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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