OK, so me and my friends are all pho addicts and have been researching and finally decided to take the plunge and make some for ourselves… None of us have made beef soup from bones before (have made turkey soups using a carcass successfully) but we were pretty confident in the recipe that we found.
We used:
7 lbs of beef soup bones, knuckles and middle pieces with lots of marrow
2 lb round steak with a marrow-ey bone in it
3 huge onions, charred under the broiler
5 inch piece of ginger, charred under the broiler
20 cloves, toasted
8 star anise, toasted
1.5 cinnamon sticks, toasted
10 cloves of garlic
We parboiled the bones and scrubbed the scum off and then put everything all together covered with 6 litres of water. We have now been simmering it for 4 hours and 40 minutes and it tastes like nothing but cinnamon water.
Is it normal at this point for it to be flavourless?
What have we done wrong and what can we possibly to to make it fast like beef?!?!?!
We have already realized that it won't be our dinner tonight, but we are still hoping to salvage it for dinner tomorrow.
We used:
7 lbs of beef soup bones, knuckles and middle pieces with lots of marrow
2 lb round steak with a marrow-ey bone in it
3 huge onions, charred under the broiler
5 inch piece of ginger, charred under the broiler
20 cloves, toasted
8 star anise, toasted
1.5 cinnamon sticks, toasted
10 cloves of garlic
We parboiled the bones and scrubbed the scum off and then put everything all together covered with 6 litres of water. We have now been simmering it for 4 hours and 40 minutes and it tastes like nothing but cinnamon water.
Is it normal at this point for it to be flavourless?
What have we done wrong and what can we possibly to to make it fast like beef?!?!?!
We have already realized that it won't be our dinner tonight, but we are still hoping to salvage it for dinner tomorrow.