Bone marrow broth
Although many people like cattle broth from marrow bones, they disgust themselves before the bone marrow after the bones are boiled.
I used to feel that way too.
For 4 years, I'm slightly different.
When I buy my bone butcher again (at least 2 kg), I separate the marrow from the bones (holding the bone part between the fingers, and pushing out the medulla with the thumb, slips out relatively easily)
I then boil it in 500 ml of water for 10 minutes and then mince it thoroughly with the blender to a homogeneous broth. Finally I taste the broth with salt, pepper and lemon juice. The broth is very strong in taste.
However, look out of the broth more and more eyes than pure, to say she is still quite substantial. Who wants to skim off the fat. I never do that.
Sometimes I also enrich the broth with chopped onions, mushrooms and rice. Then of course it has to be seasoned for another 10 minutes.
Incidentally, I freeze the "empty" bones. At the next "Osobuco a la Milanese" they provide additional flavor during the stewing process.
