Supa Ya Ramen by Luke Findlay

Author:Luke Findlay [Findlay, Luke]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2023-04-15T00:00:00+00:00

Lovely, smoky and gelatinous, I could neck this by the pint.

roasted beef and bone marrow soup

Serves 15

3x onions 2x garlic bulbs 3x carrots ½x leek 2 sticks celery 3kg beef bones 2kg marrow bones

1Preheat the oven to 180°C fan/200°C/400°F/Gas 6.

2Roughly chop the onions, garlic, carrots, leek and celery.

3Add all the bones and vegetables to a flameproof roasting tray and roast in the hot oven until everything is caramelized and sticky.

4Remove from the oven and put the tray on the hob/stovetop over medium heat. Pour in 1 litre/4 cups water. Bring it up to a simmer, scraping the bottom of the tray to get all the bits up that might have stuck. Do this until the bottom of the tray is clean.

5Transfer the contents of the roasting tray to a pressure cooker or saucepan and add another 4 litres/16 cups water. In the pressure cooker, cook on full pressure for 1 hour. After 1 hour, allow to depressurize naturally. If using a pan on the hob/stovetop, bring up to a boil, then turn down to a simmer and let it tick over for 6–8 hours, skimming it every so often.

6Pass through a fine chinois. Serve at once or allow to cool and keep in the fridge for up to 5 days.

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