BEEF MARROW SOUP RECIPES

Steps:

• Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
• Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
• Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
• Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

Steps:

• Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
• Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
• Lower heat and simmer for about 40 minutes.
• Add the boneless beef shank or stewing beef and return to the boil.
• When it boils, lower heat and simmer until beef is tender, about 1 to 1 ½ hours.
• Add the potatoes and bananas.
• Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
• Add the cabbage and stir in fish sauce, salt and pepper to taste.
• Cook until cabbage is tender-crisp, about 2 minutes.
• Serve with rice.