#3168579 - 02/18/13 12:43 PM
Large-Bone Stock: Dumb Question
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 7005
Loc: Memphis
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To roast a femur or two for stock, do you want to keep the marrow in the bone? My gut says "yes", but figured I'd ask.
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Everything important in life was learned from Mary Jo Kopechne.
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#3168582 - 02/18/13 12:47 PM
Re: Large-Bone Stock: Dumb Question
[Re: TAFKAP]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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Saw the bones open -either a few slits or in half. Or, you can crush/split them open them with a axe. Then cook them down.
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#3168610 - 02/18/13 01:20 PM
Re: Large-Bone Stock: Dumb Question
[Re: Poser]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 7005
Loc: Memphis
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That's the thought, but I wasnt sure if you'd want to scoop it ou tfor other uses or leave it for the stock pot.
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Everything important in life was learned from Mary Jo Kopechne.
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#3168631 - 02/18/13 01:44 PM
Re: Large-Bone Stock: Dumb Question
[Re: TAFKAP]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2159
Loc: Bartlett, TN
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If you crush them, you might want to strain the broth afterwards. I've had some bone shards show up in my stews, which is unacceptable to me because of small kids.
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I'm hungry and tired. Don't poke my belly.
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#3168633 - 02/18/13 01:45 PM
Re: Large-Bone Stock: Dumb Question
[Re: Crosshairy]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 7005
Loc: Memphis
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I always do anyway.....I've just never made beef broth, and was thinking about heading to Charlie's this week to get a couple femurs.
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Everything important in life was learned from Mary Jo Kopechne.
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#3171960 - 02/21/13 12:40 PM
Re: Large-Bone Stock: Dumb Question
[Re: TAFKAP]
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htnseymour
8 Point
Registered: 09/26/11
Posts: 1186
Loc: sevier county Tn
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The recipe below is the classic beef stock preparation I use in all of my food service operations to make a good rich stock. Works with any four legged animal bone
4 fresh flat-leaf parsley sprigs
1 fresh thyme sprig
1 bay leaf
2 lb meaty beef shanks, sawed crosswise into 1-inch slices by butcher
OR
2 lb meaty veal shanks, sawed crosswise into 1-inch slices by butcher
2 onions (left unpeeled), quartered
1 carrot, quartered
4 qt plus 2 1/2 cups cold water
2 celery ribs, quartered
1 1/2 teaspoons salt
preparation
Put oven rack in middle position and preheat oven to 450°F.
While oven heats, wrap parsley, thyme, and bay leaf in cheesecloth and tie into a bundle with kitchen string to make a bouquet garni.
Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan, then brown well in oven, turning occasionally, about 1 hour.
Transfer meat and vegetables to a 6- to 8-quart stockpot. Add 2 cups water to roasting pan, then straddle pan across 2 burners and deglaze by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Add deglazing liquid to stockpot along with 4 quarts water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim any froth.
Simmer gently, uncovered, skimming froth occasionally, until liquid is reduced to about 8 cups, 3 to 5 hours.
Pour stock through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered (it will be easier to remove fat when chilled).
Stock keeps, covered and chilled, 1 week or frozen 3 months.
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