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Mar. 27th, 2009 02:46 pmNo pictures on this post -- Christey has all the cameras and she's prepping for a school dance and a wedding this weekend.
I attempted to make brown beef stock yesterday and screwed it up -- instead of browning the bones, I left them in the oven too long and the corner bits turned black. I hoped it wouldn't be noticeable, so I started the stock anyway, but 10 minutes in, the water was already bitter and acrid, so 12 pounds of beef bones went into the garbage. I'm a pretty good stock maker, and this is the first time I lost a batch of bones and I'm annoyed.
But, before I browned the bones, I popped out a couple cylinders of bone marrow and soaked them in salt water overnight. I've always wanted to try bone marrow -- it's a common thickener in classic French sauces for steak, as well as being prepared and eaten in the bone, or on its own with garnishes. I made Michael Ruhlman's description of Michael Symon's recipe, as made by Symon's sous Powder. I served it with toast, some lime juice, and some kosher salt.
Not bad. The crunchy bits on the outside were really heavenly, and the inside was soft and a little gooey, giving an interesting balance. The lime juice helped a lot, as did the salt. It tasted (and felt) almost exactly like that thick strip of fat in a good prime rib. Beefy, earthy, soft, and pretty rich.
I don't know if I'd go out of my way to order it (though I do want to take a crack at some of those sauces), but it wasn't as bad as I feared, and was actually halfway decent.
I attempted to make brown beef stock yesterday and screwed it up -- instead of browning the bones, I left them in the oven too long and the corner bits turned black. I hoped it wouldn't be noticeable, so I started the stock anyway, but 10 minutes in, the water was already bitter and acrid, so 12 pounds of beef bones went into the garbage. I'm a pretty good stock maker, and this is the first time I lost a batch of bones and I'm annoyed.
But, before I browned the bones, I popped out a couple cylinders of bone marrow and soaked them in salt water overnight. I've always wanted to try bone marrow -- it's a common thickener in classic French sauces for steak, as well as being prepared and eaten in the bone, or on its own with garnishes. I made Michael Ruhlman's description of Michael Symon's recipe, as made by Symon's sous Powder. I served it with toast, some lime juice, and some kosher salt.
Not bad. The crunchy bits on the outside were really heavenly, and the inside was soft and a little gooey, giving an interesting balance. The lime juice helped a lot, as did the salt. It tasted (and felt) almost exactly like that thick strip of fat in a good prime rib. Beefy, earthy, soft, and pretty rich.
I don't know if I'd go out of my way to order it (though I do want to take a crack at some of those sauces), but it wasn't as bad as I feared, and was actually halfway decent.
