#beef bones

[brenthofacker]

Roasted Bone Marrow

www.brenthofacker.com

[north-starrs]

Nice big bone haul from a cattle ranch up in Hartzel, I got lots of vertebrae, a few ribs, the lower jaw, pelvis, and legs of a cow. Gonna sort through them when I get home from class today. They're all well worn by the sun and elements out there, so I dont know if they're gonna clean up well.

[ebruks]

Bone broth made in a slow cooker has a delicious flavor and can reduce inflammation and joint pain.

[notorious-loner]

Pho

1. The word pho actually refers to the rice noodles themselves.

These are fresh, not dried like boxed pasta, which means they're already hydrated and cook fast. I bring water to a boil, drop them in for 2 to 3 seconds, then pull them. Any longer and you'll have mush.

2. Pho starts with bones and aromatics. I like one huge yellow onion and about 5 inches of fresh ginger.

3. I usually use beef bones, but pho can be made a million different ways depending on your protein choice.

4. The soups saltiness comes primarily from fish sauce. Three Crabs is my go to. Affordable, consistent, and easy to find. If you have a tavorite, tell me.

5. Rock sugar comes next. It has a softer, less harsh sweetness than white sugar. Some people skip it, some don't. I believe sugar is a seasoning, just like salt. It doesn't make the broth sweet, it makes it balanced.

6. You can buy these pho spice packets or make your own with coriander seed, Chinese cinnamon, cloves, star anise, and cardamom. If you can't find Chinese cinnamon, regular cinnamon works. If you can't find cardamom, you can skip it.

7. About half the time, I add a little côt phở bò soup base. I never used this early on, but one of my favorite ER doctors gifted it to me years ago and it's been a pantry staple ever since. It doesn't replace the broth, it just gives it a little zhuzh it needed.

8. Pho looks different everywhere, even within Vietnam, and that's why | love it. Bean sprouts, green onion, Thai basil, cilantro, watercress, red or white onion, pickled onion, hoisin, sriracha, chili paste, chili oil. The only non negotiable for me is lime

心

9. For protein, use meat from the bones, beef meatballs, beef shank, tendon, or raw shaved steak that cooks when the hot broth hits it. (Not pictured)

And finally, how to eat your pho.

I don't care if you drown it in hoisin, use 15 limes, or go wild with sriracha. But you should taste the broth first, ESPECIALLY if someone else made it. This soup takes hours, sometimes days. Appreciate it as is, then make it your own. And finally, it's weird to be mean about how someone eats their pho.

[fieriframes]

[YEAH, BEEF BONES, HERBS, BLACK PEPPERCORNS, RED WINE AND WATER. AND IF THE KITCHEN SINK WEREN'T BOLTED TO THE WALL, WE'D ADD THE KITCHEN SINK, TOO. WHY NOT? THEN WE'RE GONNA STRAIN IT OUT, PUT IT INTO ANOTHER POT, AND WE'RE GONNA REDUCE IT AGAIN. AND THIS IS JUST FOR TWO DISHES?]

[projectsword]

Recipe for Basic Beef Stock

Before starting this rich, hearty beef stock, the meaty beef bones and vegetables are oven-roasted with bay leaf, thyme, and black pepper. 8 whole black peppercorns, 1 large tomato, 2 cloves garlic, 1 medium potato, 1 tablespoon salt, 2 teaspoons dried thyme, 1/2 cup water, 6 pounds beef soup bones, 12 cups water, 4 sprigs fresh parsley, 1 large onion, 1 bay leaf, 3 large carrots, 2 stalks celery including some leaves, 1/2 cup chopped parsnip

[ketovatrudiet]

Broth and Stock Recipe

Slow cooker bone broth tastes delicious and can also help with joint pain and inflammation.

[emilyphanster]

Basic Beef Stock The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme.