Beef Bone Broth, Gourmet Scrambled Eggs, And Cuban Sandwiches

As in the past, when our neighbors had their beef processed, I ended up with tail pieces (ox tails) and bones which I like to use to make broth and this was the day.  I had 7½ lbs. of bones and I began by roasting them at 400F for an hour.

Then I added them to my 16 qt. pot and added water to about ¾ full.

I cooked them on very low for 21 hours to get this very rich broth.  I had planned to add onion, carrot, and celery to the pot but forgot until too late.

Then I removed the bones and meat (separated it for the dogs) and let it set until the fat hardened on top and removed it.

Finally, it was strained and water added to get enough for 8 quart plastic bags.  But as we bagged it, two of the bags had a pin hole leak we could see and a third one leaked out in the sheet pan that I was about to freeze them on.  I don’t need this frustration so I’ll be buying beef broth from now on.  Since we cook chicken regularly for the dogs, I may still bag up and freeze these small batches of chicken broth.

Gourmet Scrambled Eggs

Recently, we had Creamy Lemon Garlic Salmon & Shrimp And Creamed Asparagus and we had both of the creamed sauces leftover which I used to top scrambled eggs for a delicious breakfast on two separate mornings.

Cuban Sandwiches

Remember our recent Mojo Pork meal, well we had plenty of leftover pork and opted to invite our neighbors down for Cuban Sandwiches.  I made the sandwiches as I had done previously using my yet-to-be-patented panni press.

We served it with the mojo broth from cooking and we thought they were better than the local Cuban restaurant - the mojo pork made a big difference.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/25-5/2/25 event dates