Posts Tagged ‘marrow’

I couldn’t think of what to do with all this stuff so I stuck it in my oatmeal

June 8, 2017

Sounds like the title of a Light Novel. The other day I made broth with just a slab of cube steak. Tasted OK, but a little thin. So I added an onion and carrot and cooked it again. Now it was mostly carrot and onion-flavored. For breakfast today I took about 40g of marrow (from the broth-before-last), sliced it and fried it down into a puddle. Then I added a quarter teaspoon of garlic. As a side experiment, I had chopped up the cube steak into little, well, cubes — they tasted like crumbly, overdone hamburger, with most of the flavor boiled out of them. I added two heaping dinner tablespoons of the cubicles. And since it was hamburgerlich, I tried a bit with ketchup.

Setup: 1/2 cup of stone ground rolled oats, one cup of broth, two dinner tablespoons of cubed cubed steak, 40g of beef bone marrow, garlic to flavor, salt. Fry the marrow, garlic, and cublics until brown. Add the oatmeal. Cook for 10 minutes or so, depending on the exact style of oats.

Results: Pretty good, but not as good as the plain marrow-oats. It had a distinct, beefy, hamburger flavor. Ketchup didn’t help, but Worcestershire might. I’m still playing with the cube steak idea, since it’s a lot cheaper than prime rib for making broth. Maybe next time I’ll make it a cheeseburger.

Rating: ***

Marroats

June 1, 2017

Marrow has a long and nutritious history. Some of the little we know about the behavior of our proto-hominid ancestors is based on how they cracked their mammoth bones to get the marrow out. Their knowledge has carried down through the ages: animal bone marrows are best. Vegetable marrows, not so much.

We were out of brothmeat, and almost out of broth, so MJ stopped by the store on her way home and bought a nice package of marrowbones. Although they were big and round and marrowsome, they didn’t have much meat on them — the assumption being that you will roast the marrow and have it on toast. I threw them unroasted into the pressure cooker, along with some carrots and an onion and two quarts of water — and a small slab of cube steak for additional flavor. The resulting broth was mild and inoffensive, and the marrow slid out of the bones in two big tubes. When cooled they had the color and consistency of tallow. A fork would mash them, but not smoothly.

After some experiments, I found that what worked best for breakfast was 30-40 grams of marrow, fried and mashed in the pot prior to adding the broth. After that cook it like any other oatmeal.

Setup: 1/2 cup of stone ground rolled oats, one cup of broth, 30-40g of fried and mashed marrow, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: Very beefy tasting. Very creamy. Very good. Makes me want to go out and slay things.

Rating: ****