marrow bones--what to do?

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Marrow bones--what to do?

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Mrs Bissli

Sun, May 16 2010, 5:37 pm

I got a pack of marrow bones. Any suggestions what to do?
Someone recommended putting in a soup but the last time it came out REALLY greasy and strong flavoured.

mazeltov

Sun, May 16 2010, 5:44 pm

Mrs Bissli wrote:

I got a pack of marrow bones. Any suggestions what to do?
Someone recommended putting in a soup but the last time it came out REALLY greasy and strong flavoured.

put it in the cholent

yo'ma

Sun, May 16 2010, 6:21 pm

I also put it in the chulent, but it does also become very greasy there, too. That's why I seldom get it, but my kids like it.

Liba

Sun, May 16 2010, 6:41 pm

We loved them in the cholent. They are greasy, but give such great flavor.

Ruchel

Sun, May 16 2010, 6:46 pm

Osso bucco. Traditional shabbes dish in Italy.

life'sgreat

Sun, May 16 2010, 8:33 pm

Mrs Bissli wrote:

I got a pack of marrow bones. Any suggestions what to do?
Someone recommended putting in a soup but the last time it came out REALLY greasy and strong flavoured.

You put a full package in the soup? I'd put one bone for a BIG pot. Cholent, ditto. It freezes very well, so I'd freeze them in single bags for a bone a shabbos.

And in order to get the good taste from the marrow bone without the grease, cook it on Thursday, put it in the fridge and skim the fat friday morning. Voila!

Mrs Bissli

Mon, May 17 2010, 10:47 am

OK so I roasted the bones in the oven--it's really amazing how much fat oozes out. I'll just use one and freeze the others. Shame I barely make meaty cholent but your suggestions gave me a good reason to try one!

mosma

Mon, May 17 2010, 11:11 am

Mrs Bissli wrote:

u know it's not really fat that oozes out. just looks like it. marrow is actually very healthy.

im here!

Mon, May 31 2010, 12:39 am

You can put in cholent. best way is to sprinkle salt on both ends that way the center gooey thing doesnt slip out while cooking

BeershevaBubby

Mon, May 31 2010, 1:16 am

I use them in the chulent and I also use it in a meaty cabbage soup.

IMO, part of the reason you're using the marrow bones is for the greasy, flavorful marrow... pre-cooking them just means you're putting dried bones into your soup...

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