Roasted Marrow Bones: Bone Marrow A Very Posh Dish

by Richard on May 1, 2012

Roasted Marrow Bones: Bone Marrow

 

Roasted Marrow Bones Bone Marrow3 300x225 Roasted Marrow Bones: Bone Marrow A Very Posh Dish

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Hi Everyone! This week I am making a rather posh dish called Roasted Marrow Bones. Yup! You got it! Roasted Marrow Bones! I know a lot of people are going to take a look at this and ask themselves what is Blaine talking about? Bone Marrow? How do you eat that? Well don’t worry because in this blog post and video I am going to show you how to properly make Roasted Marrow Bones and you will know how to eat Bone Marrow when it’s all done.

Eating Bone Marrow is not something new you know. Animals in the wild will down it’s prey and eat it’s flesh and then in many cases work at cracking the larger bones of the body to get to the Bone Marrow. Why? Because Bone Marrow is an excellent source of fat and fat equals energy and calories which are both essential to survival in the wild.

Roasting Marrow Bones is also not something new in Europe and other countries and it is only now gaining ground here in the United States. Roasted Marrow Bones are generally served in some very high end, posh restaurants as one of the dishes in a long line of starters/appetizers on the way to the mains. The Bone Marrow in the marrow bone is basically as I said, fat. But this fat is rich in flavor and for those who have never eaten Bone Marrow it is a gamey flavor. Bone Marrow has a buttery texture and spreads well to.

The bones used to Roast Marrow Bones are the femur bones of the cow. You get these bones at the local supermarket butcher or your local butcher shop. Just ask for Marrow Bones. Generally, when ordered in a restaurant the Marrow bones will have been cut into three or four inch lengths and roasted. The Roasted Marrow Bones will cook for twenty or so minutes and the Bone Marrow in them will melt a bit and release some fat, but what you get is just bubbly, delicious flavor. After all as foodies we all know that “Fat is where the flavor is!”

I personally like the Roasted Marrow Bones of the Lamb and Veal as the flavor is richer than the Bone Marrow from the Cow femur, but it’s all good to me! If you can’t find Cow femur then find some Lamb or Veal as they are both a rich and hearty flavor alternative. Experiment! If you have never eaten Roasted Marrow Bones you will surely get as hooked to them as I am! Most of the time the Roasted Marrow Bones is served on grilled French bread toast as I am going to do in the video and served with some kind of salad as a topping. I always say to experiment because Bone Marrow tastes fantastic on all kinds of black breads and flat breads as well! Try it on a bagel! YUM! You can use anything you want as a topping but I am going to make a small chop salad of Arugula as a topping as well as Dijon mustard, cranberry and wasabi jam, English Marmite and a Spanish Olive Tapanade. Check out the video and enjoy!

Roasted Marrow Bones: Bone Marrow A Very Posh Dish

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves 4 to 6 Pieces

As much as you want this is so delicious!

Roasted Marrow Bones Bone Marrow3 Roasted Marrow Bones: Bone Marrow A Very Posh Dish

Ingredients

  • A Pyrex baking dish 8x8 or 9×13.
  • 4 to 6 Pieces of center-cut beef or veal or lamb marrow bones, about 3 to 4 inches long each.
  • 1/2 Cup Arugula chopped rough/fine
  • 1/2 Vidalia onion finely diced.
  • 1 Tbsp. capers
  • 1 Tbsp. olive oil
  • 1 Tsp. Sherry vinegar for acidity.
  • Some butter for spreading on your bread.
  • Salt and black pepper to taste.
  • 4 to 6 slices of thick French bread or black bread toasted.
  • Optional Toppings
  • English Marmite.
  • Fresh ground green olive tapanade.
  • Dijon mustard rough ground or smooth.
  • Any kind of whole fruit chutney, jam or preserve because sweet and meat go good together!
  • Cranberry relish mixed with some Wasabi.

Instructions

  1. Take your Marrow Bones and put them in your baking dish. Make sure you stand them up on the wider of the two ends.
  2. Preheat oven to 450 degrees and allow to heat up for ten minutes before putting the Marrow Bones in the oven.
  3. Roast the bones for 20 to 25 minutes.
  4. During the when the Marrow Bones are roasting assemble your salad.
  5. Take 1/2 cup rough/fine chopped Arugula and put in a bowl.
  6. Add your finely diced onion.
  7. Add your capers.
  8. Add olive oil and sherry vinegar
  9. Add salt and black pepper to taste and mix together.
  10. Let stand to marry flavors while bones are roasting.
  11. Two or three minutes before bones are done spread some butter on your bread and grill it.
  12. Take bones out of oven plate them let cool for a minute or two then take long thin knife and spread on your bread.
  13. Top with some of the Arugula salad.
  14. Enjoy!

This is a delicious and decadent treat that goes great with a beautiful glass of Pinot Noir or any quality red wine. If you have never had Marrow Bones it is high time you tried them out!

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{ 2 comments… read them below or add one }

rangerman50 May 4, 2012 at 5:53 am

Richard,

It’s posh now in the 21st century but in when I was a child and long before my grandparents immigrated from Bohemia in 1882, it was a staple of family living. Every part of the cow, calf, sheep, lamb, or what ever was used. We had, blood pudding, sausage, marrow bones, tripe, scrambled brains, scrapple (though the Bohemians didn’t call it that and I can’t remember the word), Ox tail soup, pigs feet, pigs snout, tongue, you name it it got eaten. In the fifties I remember sitting in my grandmothers house, watching football on her tiny black and white with the other “guys”, spreading marrow on bread sticks. Thanks for the memories, and the recipes. Good video.

Rangerman

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Richard May 4, 2012 at 8:38 pm

It was the same for my family coming out of Europe as well! It was a staple food and not much of the animal was wasted. Yup! We did the blood sausage thing as well and I still love it today! I LOVE thinly sliced brains in olive oil with garlic and some red pepper flakes!…..Now your talkin’ SOUL FOOD! I still eat pigs feet and tongue! All good food and part of the heritage! Thanks for stopping in! Cheers!

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