Definitely. I kept the bones from the 3 steaks so far, then removed the other 4 from the uncooked roast, leaving a lot of meat on them. These I roasted with 4 largish marrow bones (uncut).
The 11 bones went into the instant pot for 6 hours. I defatted the liquid, split the marrow bones with my hand axe (a macabre scene, I’m sure, but there are no remaining witnesses) and everything went back in for another 2 hours.
Then we made pho essentially following Nagi at Recipe Tin Eats, except that I made the beefy parts separately and used more ribeye instead of the brisket (all the brisket I have on hand, I’ve already cured for pastrami).
It made it worth it to get out the meat slicer. I had about 2.5 pounds of cap and 7 pounds of the center. Took forever getting these down to no fat/no membranes (because pho) but the slicing went pretty well. Got enough for the pho, some stir fry (as yet unspecified, but lots of wonderful salad ideas above), still have yet to make bulgogi, and my wife requested Philly Cheesesteaks, so maybe she was looking over @ipsedixit’s shoulder, and that may be tonight’s dinner.
I’ve been rendering down the hard fat in a low oven, then washing it by simmering with salt water (not sure the salt has any magic, but that was the reco, and it’s darned cheap).
It didn’t show as well as I’d like in the photo, but the one on the left has a lot more color and was washed twice, compared to the one on the right which was washed 4 times. I did the extra washing because when using it to cook beef or pork, no problem, but I did scrambled eggs one time and got the complaint that they tasted like hamburgers. The cleaner one has almost no scent and one of my daughters wants to try to make some cosmetic or moisturizer from it.
