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Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...
10 pounds of marrow bones (and beef-stew quality cuts) in the foreleg: $5.99 lb. Abomasum: N/A; The total value is approximately $82.47 per cow.
The bone marrow from the cow forms the basis of various soups such as the typical dish of Mexico City, such as "sopa de medula". The northern region is cattle country and is famous for its tacos de "tripa de leche", made of cow intestines and the south consumes pig intestines ("tripita").
Sapu mhichā — leaf tripe bag stuffed with bone marrow then boiled and fried; from Kathmandu, Nepal. Satay babat — Marinated, skewered, and grilled tripe, eaten in the Malay world. Saure Kutteln — south German dish made with beef tripe and vinegar or wine. Sekba, pig offal in soy sauce stew
Stir 1 cup of the salsa and 2 teaspoons of the cumin in a 3-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade.