Slow Cooker Bone Marrow Soup
This no-frills slow cooker beef bone marrow soup is served with no vegetables except for a garnish of thinly sliced scallions. And the amount of meat clinging to the bone is negligible rather than generous. It’s essentially bone broth served with the bone so that the marrow can be scooped out with a spoon for optimal experience.
- Place the beef shank bones in the slow cooker. If one side is closed and the other side open with the marrow exposed, place the bones closed side down to prevent the marrow from falling out.
- Add the garlic cloves, onion halves, rosemary, salt and pepper to the bones.
- Pour in one and a half to two liters of water (depending on the size of your slow cooker).
- Set the slow cooker on LOW and leave for twelve hours.
- Place the beef shank bones in soup bowls.
- Taste the broth; add more salt and pepper, if needed. Strain.
- Pour strained broth over the beef shank bones.
- Sprinkle in finely sliced scallions before serving your no-frills slow cooker beef bone marrow soup.
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Will a spoon fit into the bone’s cavity? That depends on the size of the bone and the cavity. If the diameter of the cavity is narrower than the width of a soup spoon, provide a teaspoon (one with a long handle is ideal) for scooping out the marrow. And if the cavity is narrower than the width of a teaspoon? Well, you have two options: 1. Provide a wooden spatula—the kind the accompanies ice scream—or a popsicle stick. 2. Something I’ve never tried but have seen in American TV shows—a large drinking straw. Instead of scooping out the marrow, it can be sipped.
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