To enjoy the biodynamic, organic, small-vineyard grown wines that we do (natural wines with no added yeast, sugar, additives, or colors), click here: dryfarmwines.com/shayeelliott
I’m half Mexican and my grandfather always made a beef soup and would incorporate the bone marrow (tuétano) bones in there. He would scoop it out with a butter knife and spread it on a corn tortilla with a squirt of lime juice and a little salt. It was the best part of the meal. So delicious.
I shudder to think of the bones we threw away when we had our steers butchered and wrapped for us. I knew then that I loved marrow but had no clue how, no internet to show me, no Julia Child out in the country (only with super big antenna) and no first hand knowledge. Can I get an 'overs, please'? We did get laughed at by leaving the city, moving so far out in the country, leaving friends and family, and biggest shock - trying to organically garden. But now 55 years later, I get the information needed (thank you so much) and even 'moving pictures' of how to do it - LOL. But we kept on doing it our way and have been rewarded so much.
I make bone broth in a pressure cooker. Takes a fraction of the time, and in just two hours In a pressure cooker the bones come out crumbling, they’re so depleted, so you know you have maximised the nutrients drawn out from the bones. I’ve never felt comfortable to leave my stove going overnight while we sleep, so this is a great alternative
We also butcher our own pigs and chickens. Those parts of the animals we don't eat (head, feet, organs) we offer to friends from other culinary backgrounds. By the way, I use pork liver from pigs (raised in woods with supplement of non GMO grain...so healthy) for Grandmere Pate. It's mixed with ground pork, pistachios and dried cherries then baked, chilled, and served outdoors with a crusty loaf of bread, good mustard, and a nice glass of wine. It's made a liver lover out of husband!
We eat pretty much everything here. Liver, stomach, tongue... And nothing can make you feel better from an ailment like bone broth. Love it. We always had the marrow from the thigh bones of the cattle once a year. My mum had the long, slim spoons designed for scooping it out and we'd sit outside in the sunshine and eat it. Love this channel. Lotsa love from South Africa.
Do you also keep the veggies in the entire time? I find the taste of over cooked vegetables in stock too strong so I usually add them within the last hour. I wonder if roasting them makes a difference in taste.
@@meh5069 I do put it all in together, but my veggies are left very chunky they are cooked but not burnt. I may try your way next time. I usually put celery onion and carrots…mof I’m getting ready to make chicken stock but I do that on top of the stove. Chicken salad coming up 👍
I have 7 kids, and we all fight over marrow bone toast! It's hard for me to get enough. I've never tried it with parsley and onion, that looked amazing! I wasn't even hungry, but now I am!
You know it's good if they offer it at Gordon Ramsay's steakhouse in Las Vegas. I grew up enjoying the marrow but we had to be creative and dig it out from long bones because my parents didn't slice them open like you do.
Bone broth bonus is all the meat that comes off of the bones. There’s not a ton but it’s more than you think. I’ve used our bone broth meat mixed with bbq sauce as a fast lunch many a time.
I enjoyed this video very much! Thank you! Also thank you for reminding viewers that animal fat is good fat and so nourishing!! Unfortunately nowadays animal fat has been demonized. I have made bone broth but will definitely try to find some marrow bones to try this!😁
Hi Shaye we will order some of the wine. Love this video, I was a Corporate Executive Chef for a major meat company here in the US before I retired. Wow that marrow and bread looks so good. What a great video. God Bless your family. Mike
Thank You, Thank You, Thank You, for teaching about the wonderful world of bone marrow, soup bones and home done stock!!! These are the things that will aid in the everyday life! The things of our parents and grandparents that, if like me, you have been able to learn will help your pantry bloom and grow with healthy and hearth. Love to learn more! 😌
Lol one time I used freezer bags to freeze some beef stock. If someone accidentally unplugs your freezer and those bags leak and then sit for a couple days, you’ll have an extra special mess on your hands! I’ll probably only use solid containers from here out. Always love your videos!
I have had success with condensing broth, heavily salting it, and pouring HOT into hot jars, and letting it’s fat naturally seal it, it keeps in the fridge for a couple weeks this way.
In south Asia India and Pakistan they sell Nalli Nihari which is bone barrow soup cooked for hours with spices etc. I am a vegetarian so never tasted that but it's quite well known dish.
I love bone marrow too and you are so adorable I love the giddiness and fun and just live your life the way you are because it is amazing. hugs and luv
That's so interesting you don't like liver. Have you ever tried making a pathé spread with it? Oh, it's delicious! If you put more of the other ingredients and just a small amount of liver, it doesn't even taste like liver, and it's SO nutritious.
This is actually really smart. When I was a kid I used to go for the bone marrow when my mom cooked Sunday dinner. I didn’t really know what it was, but I knew it was sooooo good. I can’t eat much meat because it bothers my stomach, but I still love to cook for my friends and family. Thanks for always giving the world such interesting content. ❤️
Love these ideas, but in certain areas it's not recommended to use deer bones for broth, due to the possibility of chronic wasting disease prions. CWD has been working it's way across the country and was found as far west as Idaho last year. It takes several hours at above 900 degrees to kill prions.
Incredible topics... tgank you. But after all that instruction... I would have loved to see a closeup of the prepared plate, the bread bite that you got ready to eat or even a glimpse into the bone broth pot. Felt like the final hurrah did not happen at all.
Always look forward to your videos, I find them relaxing and full of interesting information and inspiration. I'm supprised you don't freeze dry your liver, it's sooo full of nutrients. I'm not a fan of the taste either but dryed in capsules is a great way to get the nutrients without the taste. Thank you for being you and sharing your passion x
I always look forward to your videos... so informative, so fun, light, inspiring and a breath of fresh air in this crazy world. God bless you and your family!
Just canned 45lbs of chicken breast. I used every piece of that chicken! I cooked down all of the bones, meat off the bones, skin, gristle..... I then used my immersion blender once it cooled down and pressure canned it all for soups base. It turned out beautiful and creamy. I won't need a thickener. I've watched the shows alone and naked and afraid, I always wonder why none of them ever keep the bones for a stock that would stretch their food and be extra healthy for them! Silly survivalists
Bone marrow is soooooo delicious! We order if it’s on a menu. Going to make it myself instead. I also just got a freeze dryer and made a concentrated stock powder. Amazing!!
Had the most delish marrow at a restaurant. I swear they sprinkled it with brown sugar before roasting it -- served with mustard and other goodies on sourdough. I love to pour mine over hot rice.
What a gorgeous presentation and I so agree. There is little in this world better than roasted bone marrow on freshly toasted homemade bread. It is one of the world's truly perfect foods.
@@cynthiafisher9907 It has a remarkably mild flavor on its own. Beefy, buttery. A little coarse salt really assists in bringing about its richness and depth of flavor. As Shaye mentions in her video, it's not much to look at (very gelatinous), but what it lacks in appearance it more than makes up for in flavor.
@@cynthiafisher9907 You're welcome! If you ever find yourself wanting to try something unique, so delicious and budget friendly, this would be a great one to try. It's not nearly as scary (or gross) as it looks or sounds. It's completely the opposite. :)
if you order marrow bones when you order beef, do they generally do the canoe cut for you at the butcher? is that something you think i have to ask for? ordering my first beef soon and i don't know what i'm doing. :)
Hello. We are hopefully getting baby chickens soon. So could you guys make a tutorial on how to fertilise and how to hatch your own eggs. As it would really help us. Love your guys videos they help us a lot.
Shea, do you ever make tartare from your fresh beef? I make it for my family several times a year and it is such a treat. When I visit my butcher I tell him Im going to make tartare. He disappears into the back room and comes back with his freshest piece of beef for my tartare.❤️ Would love to see you make it. You do strike me as a tartare kinda gal!
Hello, I like your videos. Very nice contents. Real food, real life. The only dowsize is the commercials, on a 20 min video, I had more than 4 breaks, that is a bummer.
not sure if i'll get a reply on this but quick question: what type of flavor do you end up with when you combine all those different meat bones? Lamb has a very distinct flavor. Does it all meld together into one earthy flavor? I never thought of asking for marrow bones. Thanks for that tip!
Definitely! Fully cool to room temperature (better yet, chill in the fridge after that) in containers with at least 1-inch head space at the top because of the expansion when frozen. If using jars, freeze solid, then seal. If using containers, seal, then freeze.
Ohh my. You trow away the intestines, lungs and liver 😭 We use all. Nothing goes to waste. In the Balkans we make all sort of things with the intestines. We eat ears, kidneys, we even eat the eyes.
I find it troubling that you call the grotesque, bloody slaughter of innocent animals as being "harvested" ! You put dead animals in your body but,by all means,make sure your wine is healthy!
@@goldgildedgirl3786 yes ur right! I watched a couple videos about canning veggies but when I saw this I unsubed.Regardless of beliefs,it is still wrong to call slaughter a "harvest".
To enjoy the biodynamic, organic, small-vineyard grown wines that we do (natural wines with no added yeast, sugar, additives, or colors), click here: dryfarmwines.com/shayeelliott
I’m half Mexican and my grandfather always made a beef soup and would incorporate the bone marrow (tuétano) bones in there. He would scoop it out with a butter knife and spread it on a corn tortilla with a squirt of lime juice and a little salt. It was the best part of the meal. So delicious.
Growing up after we made our stocks we would take the bones and hang them in the barn to dry. This is what is now called bone meal.
My mother had her first child in England during WW2.
They had very little meat . . but the bone marrow was her source of nutrition.
I shudder to think of the bones we threw away when we had our steers butchered and wrapped for us. I knew then that I loved marrow but had no clue how, no internet to show me, no Julia Child out in the country (only with super big antenna) and no first hand knowledge. Can I get an 'overs, please'? We did get laughed at by leaving the city, moving so far out in the country, leaving friends and family, and biggest shock - trying to organically garden. But now 55 years later, I get the information needed (thank you so much) and even 'moving pictures' of how to do it - LOL. But we kept on doing it our way and have been rewarded so much.
I make bone broth in a pressure cooker. Takes a fraction of the time, and in just two hours In a pressure cooker the bones come out crumbling, they’re so depleted, so you know you have maximised the nutrients drawn out from the bones. I’ve never felt comfortable to leave my stove going overnight while we sleep, so this is a great alternative
Please continue this dream . We are lucky to learn from those actually walking the walk
After making stock with bones I roast them up and grind them into powder for bonemeal for my vegetables 0 waste 😊
We also butcher our own pigs and chickens. Those parts of the animals we don't eat (head, feet, organs) we offer to friends from other culinary backgrounds. By the way, I use pork liver from pigs (raised in woods with supplement of non GMO grain...so healthy) for Grandmere Pate. It's mixed with ground pork, pistachios and dried cherries then baked, chilled, and served outdoors with a crusty loaf of bread, good mustard, and a nice glass of wine. It's made a liver lover out of husband!
Thank you for explaining why you should roast your bones first before putting them in your stock pot.
We eat pretty much everything here. Liver, stomach, tongue... And nothing can make you feel better from an ailment like bone broth. Love it. We always had the marrow from the thigh bones of the cattle once a year. My mum had the long, slim spoons designed for scooping it out and we'd sit outside in the sunshine and eat it. Love this channel. Lotsa love from South Africa.
And the oxtails too!
Love that you used the marrow bones for even more flavor after you enjoyed them.
I add carrot onion and celery when the bones are roasting, and then transfer it all into my crock pot and I cook it for a couple days.
Do you also keep the veggies in the entire time? I find the taste of over cooked vegetables in stock too strong so I usually add them within the last hour. I wonder if roasting them makes a difference in taste.
@@meh5069 I do put it all in together, but my veggies are left very chunky they are cooked but not burnt. I may try your way next time. I usually put celery onion and carrots…mof I’m getting ready to make chicken stock but I do that on top of the stove. Chicken salad coming up 👍
I have 7 kids, and we all fight over marrow bone toast! It's hard for me to get enough. I've never tried it with parsley and onion, that looked amazing! I wasn't even hungry, but now I am!
You know it's good if they offer it at Gordon Ramsay's steakhouse in Las Vegas.
I grew up enjoying the marrow but we had to be creative and dig it out from long bones because my parents didn't slice them open like you do.
Bone broth bonus is all the meat that comes off of the bones. There’s not a ton but it’s more than you think. I’ve used our bone broth meat mixed with bbq sauce as a fast lunch many a time.
Me encanta tus vídeos ,tu cocina ,tus conservas tú huerto de verduras todo un saludo grande 😘😘🌄🌻🇪🇸
I enjoyed this video very much! Thank you!
Also thank you for reminding viewers that animal fat is good fat and so nourishing!! Unfortunately nowadays animal fat has been demonized. I have made bone broth but will definitely try to find some marrow bones to try this!😁
Hi Shaye we will order some of the wine. Love this video, I was a Corporate Executive Chef for a major meat company here in the US before I retired. Wow that marrow and bread looks so good. What a great video. God Bless your family. Mike
The sigh at the end!😅 so good!!
Thank You, Thank You, Thank You, for teaching about the wonderful world of bone marrow, soup bones and home done stock!!! These are the things that will aid in the everyday life! The things of our parents and grandparents that, if like me, you have been able to learn will help your pantry bloom and grow with healthy and hearth. Love to learn more! 😌
Lol one time I used freezer bags to freeze some beef stock. If someone accidentally unplugs your freezer and those bags leak and then sit for a couple days, you’ll have an extra special mess on your hands! I’ll probably only use solid containers from here out. Always love your videos!
I use ice trays or molds to freeze then into cubes lol. I would be so mad to have to clean up greasy broth out of the freezer 😂
I have had success with condensing broth, heavily salting it, and pouring HOT into hot jars, and letting it’s fat naturally seal it, it keeps in the fridge for a couple weeks this way.
In south Asia India and Pakistan they sell Nalli Nihari which is bone barrow soup cooked for hours with spices etc. I am a vegetarian so never tasted that but it's quite well known dish.
I'm desi too & was thinking the same thing, we call it 'guth' and everyone fought for the nallis when we were kids, absolutely delilcious!
I love bone marrow too and you are so adorable I love the giddiness and fun and just live your life the way you are because it is amazing. hugs and luv
That's so interesting you don't like liver. Have you ever tried making a pathé spread with it? Oh, it's delicious! If you put more of the other ingredients and just a small amount of liver, it doesn't even taste like liver, and it's SO nutritious.
This is actually really smart. When I was a kid I used to go for the bone marrow when my mom cooked Sunday dinner. I didn’t really know what it was, but I knew it was sooooo good. I can’t eat much meat because it bothers my stomach, but I still love to cook for my friends and family. Thanks for always giving the world such interesting content. ❤️
Love these ideas, but in certain areas it's not recommended to use deer bones for broth, due to the possibility of chronic wasting disease prions. CWD has been working it's way across the country and was found as far west as Idaho last year. It takes several hours at above 900 degrees to kill prions.
… for those who don’t know, prions are what causes mad cow disease … I didn’t know about it affecting deer !
I thought high temp cooking killed any issues humans could encounter with CWD meat.
@@julietbowden6189 900+ degrees for many many many hours. Our pressure canners can only reach 240 degrees safely.
Incredible topics... tgank you. But after all that instruction... I would have loved to see a closeup of the prepared plate, the bread bite that you got ready to eat or even a glimpse into the bone broth pot. Felt like the final hurrah did not happen at all.
Agreed! Can we see more close ups of the food? Thank you!
What more of a closeup did you need? Wow, I got the deliciousness of that marrow dish with that wonderful bread.
Agree. Too far away. Definitely need more up close shots.
Always look forward to your videos, I find them relaxing and full of interesting information and inspiration. I'm supprised you don't freeze dry your liver, it's sooo full of nutrients. I'm not a fan of the taste either but dryed in capsules is a great way to get the nutrients without the taste. Thank you for being you and sharing your passion x
Good idea about freeze drying the liver.
I always look forward to your videos... so informative, so fun, light, inspiring and a breath of fresh air in this crazy world. God bless you and your family!
I loved seeing this putting to bed video. Gives me encouragement! Love seeing that you light a candle and that you drink a little wine when u cook
Just canned 45lbs of chicken breast. I used every piece of that chicken! I cooked down all of the bones, meat off the bones, skin, gristle..... I then used my immersion blender once it cooled down and pressure canned it all for soups base. It turned out beautiful and creamy. I won't need a thickener.
I've watched the shows alone and naked and afraid, I always wonder why none of them ever keep the bones for a stock that would stretch their food and be extra healthy for them! Silly survivalists
This is exactly what I needed today! Thank you.
I'd never craved bone marrow in August before today! Looks absolutely delicious.
Braise your lamb shanks, so delicious. They are very expensive where we live.
Thank you! We are farmers in Australia and have our own sheep and beef. Style. This is most helpful thank you!
Oh so appreciated! I love bone marrow!
… lamb shanks are a delicious cut for a main course !
My favorite part of the lamb!
Bone marrow is soooooo delicious! We order if it’s on a menu. Going to make it myself instead. I also just got a freeze dryer and made a concentrated stock powder. Amazing!!
One of my favourite Sunday lunch dishes is lamb shank! Slow cooked with vegetables and rosemary, oh my days 😋
Shaye, have you tried Pate?? You could use the liver for this from beef too.
Hello lovely lady, I made peach Gelato the other day, Thank you!!
We eat marrow mostly in the winter and it is amazing. Takes some time to prepare but so worth it!
Had the most delish marrow at a restaurant. I swear they sprinkled it with brown sugar before roasting it -- served with mustard and other goodies on sourdough. I love to pour mine over hot rice.
What a gorgeous presentation and I so agree. There is little in this world better than roasted bone marrow on freshly toasted homemade bread. It is one of the world's truly perfect foods.
Can you say what it tastes like?
@@cynthiafisher9907 It has a remarkably mild flavor on its own. Beefy, buttery. A little coarse salt really assists in bringing about its richness and depth of flavor. As Shaye mentions in her video, it's not much to look at (very gelatinous), but what it lacks in appearance it more than makes up for in flavor.
@@NickCO303 Thank you! It sounds really good when you describe it, I just have a yucky feeling about it otherwise.
@@cynthiafisher9907 You're welcome! If you ever find yourself wanting to try something unique, so delicious and budget friendly, this would be a great one to try. It's not nearly as scary (or gross) as it looks or sounds. It's completely the opposite. :)
This was Anthony Bourdain's favourite meal...Miss him
This was so informative definitely want to try and making homemade bone marrow. Have heard about it for a while. Thank you so much for these ideas…
I love the way Stuart's plays guitar 🎸
You can make mexican tacos with the intestines, they are called tacos de tripas and they are amazing! It takes a while to clean them, but its worth it
Marrow is one of my favorite things to eat. This video made me so hungry. 😆
This is one of my favorite videos you've made! If you have recommendations on cooking things like organs, I would love to see it!
I had no idea marrow was served this way and so nutritious. Thanks
Loved this video. Thank you Shaye ❤️
The first 4 mins is an advertisement for wine.
Love your new informal format, you and Stew are great! :)
if you order marrow bones when you order beef, do they generally do the canoe cut for you at the butcher? is that something you think i have to ask for? ordering my first beef soon and i don't know what i'm doing. :)
Hello. We are hopefully getting baby chickens soon. So could you guys make a tutorial on how to fertilise and how to hatch your own eggs. As it would really help us. Love your guys videos they help us a lot.
That looks so delicious.
Shea, do you ever make tartare from your fresh beef? I
make it for my family several times a year and it is such a treat. When I visit my butcher I tell him Im going to make tartare. He disappears into the back room and comes back with his freshest piece of beef for my tartare.❤️ Would love to see you make it. You do strike me as a tartare kinda gal!
Hello, I like your videos. Very nice contents. Real food, real life. The only dowsize is the commercials, on a 20 min video, I had more than 4 breaks, that is a bummer.
Love your show, but we need closer shots of your beautiful food. Please.
I enjoyed this video so very much , You learn something NEW every day ! Wish I had Smell A Vision LOL
not sure if i'll get a reply on this but quick question: what type of flavor do you end up with when you combine all those different meat bones? Lamb has a very distinct flavor. Does it all meld together into one earthy flavor? I never thought of asking for marrow bones. Thanks for that tip!
can you freeze stock? If so... how would you recommend doing that? Thanks so much for the great recipes and ideas!
Definitely! Fully cool to room temperature (better yet, chill in the fridge after that) in containers with at least 1-inch head space at the top because of the expansion when frozen. If using jars, freeze solid, then seal. If using containers, seal, then freeze.
Wonderful video
Your hair is *stunning* this colour 😍
Looks so delicious!! Love my bone broth.
I love Shae! She my dream Wife! ❤️🥰🐶
Mmmm…too bad this isn’t smellivision! 🙏🏻💜
Fun fact: where I live, the liver is sold at double or triple the price of meat .
I love how you keep swallowing while getting your marrow ready. I could tell you were really looking forward to it.
i like to rub raw garlic into my toasted bread before assembly.
True video starts at 3:34.
Lamb shanks are fabulous slow cooked in stock and veggies. Very fatty and tasty absolutely delicious
Hello Chris
I so want to eat bone marrow now. I used to eat it as a child with my grandparents.
Bones are very good for nourishing
Going to get me some bones!
Can I buy this wine in Canada with out painful duties?
This poor girl working all day to feed everybody and everything, stays up late to eat BONES! Props to you girl.
Hi have you used chicken feet for broth before?
Can you freeze dry bone broth for use later in seasons/soups? I have seen others freeze dry liquids like milk.
You don't have to make excuses, you go ahead and have that wine.
Is this real bread baked right next to the raw meat??
should you keep balsamic vinegar in the refrigerator ?
Love the dress! You look so feminine and elegant!
I love bone marrow. So yummy. I never get enough.😄😘🤣
Ohh my. You trow away the intestines, lungs and liver 😭 We use all. Nothing goes to waste. In the Balkans we make all sort of things with the intestines. We eat ears, kidneys, we even eat the eyes.
👍👍👍
you can"t order wine in Canada!!!!!!!
You can order from wineries within Canada. Not to sure about importing, probably just have to pay enormous amount of duty.
Don't forget to wash your hands after touching raw meat/bones, before digging into the salt cannister! Lol!
Why don’t you eat the liver and kidneys out of interest? Liver pate, liver and onions, steak and kidney pie….😋
Yuk
I find it troubling that you call the grotesque, bloody slaughter of innocent animals as being "harvested" ! You put dead animals in your body but,by all means,make sure your wine is healthy!
Lady if you care so much about the welfare of animals stop riding your high horse 100 mph in a space you don't belong in and weren't invited to 🤣.
Lol Deborah I think your in the wrong place then
@@goldgildedgirl3786 yes ur right! I watched a couple videos about canning veggies but when I saw this I unsubed.Regardless of beliefs,it is still wrong to call slaughter a "harvest".
Well Deborah, with that stance I certainly hope you feel the same way about babies that are slaughtered in the womb!