I picked up some beef marrow bones at Costco, after a quick google search to see if they’d be good for a bone broth. Google said they’re great, but upon further investigation I can see that might not be the case for what I want them for.
I make chicken bone broth quite often, I roast my left over bones and then slow simmer them for 14ish hours, the outcome is a pretty dang good, pretty clear broth. I use it in EVERYTHING, sauces, soups, as my rice base, etc., so I figured I’d finally take it to the next level and do beef! I’ve been saving some beef bones but we don’t usually get a whole lot of them from things we eat, so when I saw the bag at Costco I was like “mmmm perfect!”
My question is now, will I be able to get that nice clear broth with marrow bones? Should I roast them, scoop out the marrow and then boil them down? Should I just leave the marrow in and have a “creamier” broth?
What I look for in a broth is just a ‘universally’ good flavor and nutrition. I really don’t mind the cloudiness it may give, but I don’t want it to be “better for ramen broth” v my everyday use broth (if that makes sense)
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