Tag broth bundle

Recipe

Yields 2 cups fudge/Time 30 mins plus overnight

Marrow bones — pieces cut from the center shank — are high in fat and nutritional content. To remove their metallic taste, soak the bones overnight, removing the marrow, and soaking again for another few hours. For this recipe you’ll roast the marrow and incorporate it with honey, cream, sugar, and balsamic vinegar for a treat that’s rich, decadent, and definitely not ordinary.

You will need:

⅓ cup sugar
½ cup honey
¾ cup cream
1 tablespoon salt
3 tablespoons butter
3 large marrow bones (yields about ⅓ cup cooked marrow)
1 teaspoon balsamic vinegar

  • Soak marrow bones in ice water over night.
  • The next morning, remove the marrow from the bones — it should slide out easily. Reserve the bones and soak in hot soapy water
  • Soak marrow in a clean batch of ice water another 4-6 hours to (this removes the metallic taste) 
  • Preheat oven to 375 . In a roasting dish, roast the marrow until it reaches the consistency of softened butter, about 15 minutes. Reserve marrow and any fat that renders out
  • In a large non-reactive pot fitted with a candy thermometer, heat sugar, honey, cream, and salt to 226 degrees F over medium-low heat
  • Gradually add butter until incorporated, then gradually add marrow until incorporated. Season with vinegar
  • Line a shallow plastic heatproof container with parchment paper. Pour fudge into lined container and freeze
  • Scrub reserved bones until clean (Roasting them then re-soaking and scrubbing helps get them clean)
  • Once the fudge is frozen, cut in rounds and press the rounds into the clean bones to serve. Fudge should be kept frozen

INGREDIENTS

Read More

Recipe

Yields 4 servings/Time 4 hours

For this week’s Eater’s Club we’ve got another recipe you’ll want to add to your repertoire- lamb neck, and chickpea ragout. Well-seasoned lamb gets seared and braised until fork tender. Carrots, onions, bell peppers, chickpeas, and parsley combine with garlic and white wine to form the hearty base of this dish. Serve over rice or couscous…that is if you have the patience not to eat it by the spoonful right out of the pan.

You will need:

4 lamb necks, about 2.5 pounds
4 tablespoon vadouvan spice blend  (or madras curry powder can be substituted)
1 quart stock
1 tablespoon cooking oil
2 cups chickpeas, soaked overnight (or from the can)
1 red onion, diced small
1 bell pepper, diced small
2 carrots, diced small
2 cloves garlic, sliced
¼ cup white wine
½ bunch fresh parsley, chopped
1 teaspoon olive oil
2 teaspoons cooking oil
Salt
Pepper

  • Preheat oven to 325 F, then rub lamb necks all over with vadouvan
  • In a large Dutch oven, heat 1 tablespoon cooking oil over medium-high heat. Sear lamb necks, about 3 to 4 minutes each side
  • Add stock, bring to a boil, reduce to a simmer, cover and braise about 2 ½ to 3 hours until fork-tender
  • Remove from oven. Take necks out of cooking liquid and place in a large mixing bowl. Reserve cooking liquid. Use a fork to shred meat from lamb necks, then discard the bones  
  • Make the ragout: Strain and rinse chickpeas, then set aside. Heat 2 teaspoons cooking oil over medium-high heat in a large skillet. Saute onion, pepper, and carrots 4 to 5 minutes until onions are translucent. Add garlic and cook another 2 to 3 minutes. Add white wine, cook about 2 minutes until almost dry
  • Add chickpeas to the skillet, then shredded lamb neck, stir to incorporate. Pour in 2 cups of reserved lamb cooking liquid, bring to a boil, then reduce to a simmer for about 30 minutes until chickpeas are tender.
  • Season to taste with salt and pepper, then serve with chopped parsley and 1 teaspoon olive oil.

INGREDIENTS

Read More

Recipe

Yields 2 servings/Time 1.5 hours plus overnight

Eat your vegetables! This recipe features a bone marrow vinaigrette to top a roasted beet and bitter green salad. Lemon zest and lemon juice pair wonderfully with the rich roasted marrow for the dressing and toasted hazelnuts provide a satisfying crunch to the spicy, bitter greens and earthy beets. The vinaigrette will thicken when it cools. Gently reheat it to dress greens or spread it on toast.

You will need:

Beet salad

4 large red beets (can use different colored beets for visual effect, though will need to be cooked separately)
1 tablespoon soy sauce
3tablespoons apple cider vinegar (or other light vinegar)
1 tablespoon honey
4 bay leaves
6 sprigs thyme
½ cup chopped dandelion greens
2 cups baby arugula
½ cup chopped watercress
½ cup chopped toasted hazelnuts

Vinaigrette

3 or 4 pieces of bone marrow
1 clove garlic
1 lemon, zested and juiced
1 teaspoon cider vinegar (or other light vinegar)
1 tablespoon olive oil
Salt and pepper

For the beet salad

  • Preheat oven to 350. In a high sided roasting dish, place beets, soy sauce, vinegar, honey, bay leaves, and thyme
  • Add enough water to cover beets ¾ of the way. Cover with a lid or foil and cook 45 minutes
  • Take beets out of the cooking liquid, and while still warm, use a clean towel to remove skins, cut into wedges

 

For the vinaigrette

  • Soak marrow bones in ice water overnight
  • Preheat oven to 450. Place bone marrow pieces in a roasting dish, cook about 20 minutes
  • Reserve any drippings in a mixing bowl. Scoop marrow out and place in a blender with all other vinaigrette ingredients
  • Puree until smooth, drizzling in reserved drippings. Adjust seasoning with salt and pepper
  • To Assemble: Combine beets, greens, and hazelnuts in a large mixing bowl. Dress with bone marrow vinaigrette, adjust with salt and pepper

INGREDIENTS

Read More

Recipe

Yields 2 servings/Time 45 minutes plus overnight

Impress your friends and family with this decadent appetizer of roasted marrow and homemade bread. Fresh parsley and citrus salad cut the richness of the marrow. The bones need to be soaked overnight in the fridge, and the bread dough can be started the night before also. Pop those in the oven 24 hours later, chop and mix the parsley salad while the marrow roasts. The end result is an exceptional savory treat that comes together almost effortlessly.

You will need:

Basic boule (round bread loaf)
3 cups all-purpose flour
1 ¼ teaspoon salt
¼ teaspoon active dry yeast
1 ½ cup warm water

For bone marrow and parsley salad
5-6 pieces of bone marrow
2 bunches parsley, chopped
2 cloves garlic, grated
2 lemons zested
2 teaspoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Slices of toasted boule

For the boule

 

  • Combine yeast and warm water, set aside about 10 minutes
  • Combine flour and salt. Mix in water/yeast mix until sticky dough forms. Place in a oiled mixing bowl covered with a towel overnight
  • Preheat oven to 350 degrees. Warm a dutch oven over medium heat on the stove
  • Knock dough bowl out onto a floured work surface, knead about five minutes until ball forms
  • Place in the warmed Dutch oven and cover. Bake 30-35 minutes covered. Remove lid and finish baking about 15 minutes until nice and crusty

 

For the marrow and parsley salad

 

  • Soak marrow in ice water overnight
  • Preheat oven to 400. Place bone marrow on a roasting dish. Roast about 20 minutes until marrow can easily be scooped out with a spoon
  • While marrow is roasting, combine parsley, grated garlic, zested lemon, lemon juice, and olive oil to make a salad, finish with salt and pepper
  • Spread roasted marrow on toasted bread and top with parsley salad

INGREDIENTS

Read More

Recipe

Yields 4 servings/Time 45 minutes

It’s not unlikely you’ve got some packages of stew meat still in your freezer, but who’s in the mood to make a hearty soup in this heat? This stir fry recipe uses beef stew meat, some pantry staples, lime, jalapeno, and ginger, and is done in 45 minutes. If you’ve got other vegetables in the fridge you’d like to use up, feel free to add them in when frying the onions. 

You will need:

1 pound beef chuck stew
1 medium-size yellow onion, ½ thinly sliced, ½ left whole
4 cloves garlic, thinly sliced
1 inch piece of ginger, grated, or 1 teaspoon dried ginger
2 jalapenos, finely chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar, or any light vinegar
½ bunch chopped cilantro
1 tablespoon black peppercorns
4 to 5 bay leaves
2 limes, juiced
2 tablespoons cornstarch
1 tablespoon cooking oil
3 tablespoons salt 

Pepper

  • Cut beef stew into smaller chunks, about ½ inch per cube. Place stew in a large pot and cover with water until submerged. Add peppercorns, bay leaves, juice of one lime, the unsliced half of onion, and salt. Cover pot, bring to a boil, reduce heat to a strong simmer, and cook about 30 minutes, until beef is tender.
  • Remove beef from cooking liquid and place uncovered in the fridge until it’s cold, about 30 minutes. (The more spread out the beef is, the quicker it will cool.)
  • Once the beef is cooled, toss in cornstarch, and shake excess off. Set it aside.
  • Meanwhile, heat cooking oil in a large skillet or wok over high heat. Cook sliced onion for 2 to 3 minutes until it starts to brown. Next, cook jalapenos for about 2 minutes, until fragrant. Then, add the coated beef stew, frying it in the oil about 2 to 3 minutes per side, until brown and crispy.
  •  Add garlic and ginger, cook about 90 seconds, then add rice wine vinegar and juice of the second lime for another 2 minutes. Lower heat, then stir in soy sauce. The starch from the beef will combine with the liquid to thicken the sauce. If it gets too gluey, add a tablespoon or two of water.
  • Remove from heat and season to taste with salt and pepper. Serve over rice with chopped cilantro.
Read More