JGDean
Sous Chef
Went to the outdoor farmer's market nearby today and asked for marrow bones for soup/stock. She told me to go look at what they had for the week. I went with her son to the cooler and he apologized for the packaging. Apparently they had a new butcher/packager the day before and he didn't air seal the bones as per usual. he offered me the 9+ and 10+ lb bags for $2.40 a lb. I am used to paying 6 or so dollars a pound and bought them. When I got them home they were way more meat than bone and I vacuum sealed them on my foodsaver minus about 1 1/2 lbs put in the slowcooker with veg and water for broth. How can I get the most out of the beef on the bones without boiling them to death?