01-04-2025, 12:39 PM
Made a batch a few years ago. The challenge is finding bones. The big grocers don't often actually prepare cuts of beef, they just package bulk shipments so the only bones you'll find or usually short-ribs or an T-Bones. You want big knotty bones like knuckles and joints. Fortunately there's an Asian market about 10 miles away that carries pretty much anything.
The recipe (from memory) had you put the bones under high heat (broiler) in the oven for 20 or 30 minutes before immersing them in water for the boil. The smell was absolutely HORRID while in the oven but later, all of that would change in the cook-down stage. The bones are simmered for a looooong time (8hrs +) with an assortment of aromatics and seasonings like thyme, rosemary, garlic and shallot. You need to skim the fatty parts off as it cooks (they float) and once done, chill if it possible so the fat gathers on top and solidifies if you get it cold enough. You can also separate it using a gravy cup.
The result though was OMG. So warming and satisfying. I very interesting mouth-feel and definately sustaining.
I'll see if I can find the recipe to share
The recipe (from memory) had you put the bones under high heat (broiler) in the oven for 20 or 30 minutes before immersing them in water for the boil. The smell was absolutely HORRID while in the oven but later, all of that would change in the cook-down stage. The bones are simmered for a looooong time (8hrs +) with an assortment of aromatics and seasonings like thyme, rosemary, garlic and shallot. You need to skim the fatty parts off as it cooks (they float) and once done, chill if it possible so the fat gathers on top and solidifies if you get it cold enough. You can also separate it using a gravy cup.
The result though was OMG. So warming and satisfying. I very interesting mouth-feel and definately sustaining.
I'll see if I can find the recipe to share
