Glossary entry (derived from question below)
Spanish term or phrase:
Hueso manzano
English translation:
beef marrow bone
Added to glossary by
Anne Heining
Jul 18, 2014 10:34
9 yrs ago
1 viewer *
Spanish term
Translation and proofreading services
Native in: English 
, Portuguese
Works in: English to Portuguese, Portuguese to English
Hueso manzano
Spanish to English
Other
Cooking / Culinary
This appears as an ingredient in a Peruvian recipe (veal stew) that I'm translating but I don't know what the correct term is in English. Does anyone have any ideas??
Many thanks,
Anne Heining
Many thanks,
Anne Heining
Proposed translations
(English)
| 3 | beef femur bone |
Rachel Fell
|
| 2 +1 | knuckle bone |
Taña Dalglish
|
Proposed translations
43 mins
Rachel Fell
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK) 
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
184
Selected
beef femur bone
seems to be:
...francamente pocas cosas pueden ser mejores que un hueso grande (en Perú llamamos hueso manzano al fémur de los toros, no sé de donde eres, pero pregunta en el mercado)...
https://ar.answers.yahoo.com/question/index?qid=201011111303...
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Note added at 45 mins (2014-07-18 11:20:02 GMT)
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Un buen fondo oscuro, o caldo de res, se obtiene del llamado hueso manzano, el cual podemos obtener en el mercado.
http://cheffcasero.blogspot.co.uk/2009/02/sopa-la-criolla.ht...
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Note added at 1 hr (2014-07-18 12:02:09 GMT)
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2-2.5kg/4lb 6oz-5lb 8oz of beef bones (rib, leg marrowbones - you can buy these from your butcher)
http://www.bbc.co.uk/food/recipes/basicbeefstock_90181
Beef stock requires beef marrow bones, which I have to actually buy special. Now, there are some cuts of beef that include bones, and some of them even have marrow in them (like Beef Chuck Arm Steak). If you use these cuts of beef often and save the bones, then you can make your stock with those. Since I do not, however, I must buy my bones from the butcher. So I make it a little less often, but one of the things that I absolutely love about making beef stock is that the marrow bones render so much fat! I get five times the fat out of one batch of beef stock than I do out of a batch of chicken stock.
http://thecookinggeek.com/beef-stock/
...francamente pocas cosas pueden ser mejores que un hueso grande (en Perú llamamos hueso manzano al fémur de los toros, no sé de donde eres, pero pregunta en el mercado)...
https://ar.answers.yahoo.com/question/index?qid=201011111303...
--------------------------------------------------
Note added at 45 mins (2014-07-18 11:20:02 GMT)
--------------------------------------------------
Un buen fondo oscuro, o caldo de res, se obtiene del llamado hueso manzano, el cual podemos obtener en el mercado.
http://cheffcasero.blogspot.co.uk/2009/02/sopa-la-criolla.ht...
--------------------------------------------------
Note added at 1 hr (2014-07-18 12:02:09 GMT)
--------------------------------------------------
2-2.5kg/4lb 6oz-5lb 8oz of beef bones (rib, leg marrowbones - you can buy these from your butcher)
http://www.bbc.co.uk/food/recipes/basicbeefstock_90181
Beef stock requires beef marrow bones, which I have to actually buy special. Now, there are some cuts of beef that include bones, and some of them even have marrow in them (like Beef Chuck Arm Steak). If you use these cuts of beef often and save the bones, then you can make your stock with those. Since I do not, however, I must buy my bones from the butcher. So I make it a little less often, but one of the things that I absolutely love about making beef stock is that the marrow bones render so much fat! I get five times the fat out of one batch of beef stock than I do out of a batch of chicken stock.
http://thecookinggeek.com/beef-stock/
4 KudoZ points awarded for this answer.
Comment: "Thank you, this matches up with some other information I've found on the internet and 'beef marrow bone' seems to be the correct translation in this instance. Very helpful."
+1
1 hr
Taña Dalglish
Jamaica
Jamaica
Native in English
Works in field
Jamaica
Translating the Ideas Behind the Words
Native in: English (Variant: British)
Works in: Spanish to English, English to Spanish, French to English, and 2 more.
Related KudoZ points
:
60
knuckle bone
http://www.hispanickitchen.com/page/latin-food-dictionary-sp...
http://culinaryperu.blogspot.com/2009/09/fondos-y-caldos.htm...
FONDO OSCURO. (Caldo Oscuro De Ternera, Estouffade O Fonds Brun)
Para la preparación de este fondo se utilizan huesos de res o ternera, de preferencia “hueso pescuezo”, “hueso manzano”, huesos de cadera, costillas, recortes, etc. No son recomendables huesos que contengan médula porque podrían enturbiar el preparado. Por cada kilo de huesos 2 lts. de agua y por reducción deberá quedar a un litro. Se trozan los huesos y se doran en una asadera junto con el mirepoix a 360°F (180°C) para caramelizar los azúcares naturales que darán color al caldo. Luego se colocan en una olla, se les adiciona agua fría y el bouquet garní y se deja en cocción a fuego lento tapado por un período prolongado de tiempo. La temperatura debe ser inferior a la de ebullición a fin de que se produzca la infusión entre sólidos y líquidos. Una temperatura excesiva evaporaría los líquidos y eliminaría los aromas.
El preparado se debe ir espumando con frecuencia para que quede limpio y transparente.
http://www.nikkeiesperu.com/pdf/nikkei_es_peru_mr.pdf (pages 318 and 324)
14 - RAMEN BASE
***2 kg knuckle bone***
2 kg bone (with marrow)
1 unit medium pork head
1 unit black hen
1 kg pork leg
250 g carrot mirepoix cut
300 g Chinese cabbage mirepoix cut
50 g ginger, peeled
10 cloves garlic, peeled
300 g Cabbage mirepoix cut
175 g red onion mirepoix cut
15 l water
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