Them bones, them bones, them dry bones
Dec. 26th, 2012 12:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceSo I made, as we know, oxtail marmalade. With four pounds of oxtails. Stewed for hours in wine and port, then the meat picked off and the fat and gristle discarded, and... Yeah. I still had the bones. That's quite a lot of bone.
So I looked at 'em and thought, I wonder...?
And put them in the slow cooker with another round of stock-making veggies, and left it all to seethe overnight. Thinking that if nothing else, if there were no flavour left in the bones, at least I'd have a vegetable stock to make soup with.
And yesterday we had roasted beef marrow on toast, which leads again to bones; so today I am boiling down the oxtail stock with the marrow bones, and oh boy: the resultant liquor is sooo intensely beefy, it's just lovely. I love making stock. The only problem is not having enough tuperwares to freeze it in and enough space in the freezer.
This afternoon, I'll break down the goose carcase and make goose stock. And then I will have twice as much stock, but exactly the same problem. And a trouble shared is a trouble halved, right...?
So I looked at 'em and thought, I wonder...?
And put them in the slow cooker with another round of stock-making veggies, and left it all to seethe overnight. Thinking that if nothing else, if there were no flavour left in the bones, at least I'd have a vegetable stock to make soup with.
And yesterday we had roasted beef marrow on toast, which leads again to bones; so today I am boiling down the oxtail stock with the marrow bones, and oh boy: the resultant liquor is sooo intensely beefy, it's just lovely. I love making stock. The only problem is not having enough tuperwares to freeze it in and enough space in the freezer.
This afternoon, I'll break down the goose carcase and make goose stock. And then I will have twice as much stock, but exactly the same problem. And a trouble shared is a trouble halved, right...?