Marrow Bones are a deliciously rich starter that’s sure to impress!
Are you looking to make a dish that will impress your guests and leave them begging for the recipe? Look no further than roasted bone marrow! This delicious and decadent treat is loved by foodies and carnivores alike for its rich, buttery flavor.
Here in the US, bone marrow has traditionally gotten a bad rap, demonized for its high-fat content. However, it’s time we give it a second chance. It’s rich in countless nutrients and its fat content is the good stuff – unsaturated.
Bone marrow is a traditional ingredient in many cuisines around the world. It’s often used to add depth and richness to sauces and soups, but when roasted, it becomes a stand-alone dish that will tantalize your taste buds.
Whether you’re hosting a dinner party or just looking to try something new, roasted bone marrow is a delicious and impressive dish that’s sure to elevate your culinary skills. So go ahead and give it a try – here’s how to make it.
Ingredients for Roasted Bone Marrow
The ingredients for making roasted bone marrow are quite simple. To make four servings, you’ll need the following:
- Four marrow bones (about 3″ thick)
- Sea salt
It’s worth noting that beef bones are the most common go-to for this dish, but if you’re feeling adventurous, give elk or bison a try! When you’re purchasing your bones, try to use ones that are cut from the middle of the leg bone. This is where you’ll find the most marrow.
It can be tricky to estimate exactly how much marrow you’ll have in a particular piece of bone, as it varies depending on the size, thickness, and other factors. That said, three inches is a good metric to shoot for, as it will yield a fair amount of marrow.
Make sure your bones are already relatively clean and picked free from meat – also make sure they have a clean, faintly meaty scent. Look for marrow that’s white and slightly jiggly.
Making Roasted Bone Marrow
First up, we need to get those bones all cleaned up and ready to go. Take a mixing bowl and fill it partway with ice water. For every cup of water, add a teaspoon of sea salt.
This process will help remove any impurities and blood from the marrow. Drop the bones into the bowl and stick it in the fridge for twelve to twenty-four hours. Don’t forget to change the water and replace the salt every four hours. It’s a long process, but it’s worth it.
When your bones are done soaking, take them out of the fridge and drain them.
You can cover them and keep them in the fridge until you’re ready to start roasting them. But, don’t wait too long – you’ll want to roast them within 24 hours.
Alternatively, you can stick the bones in the freezer for up to three months.
Preheat your oven to 450°F (230°C) and get your roasting pan ready. Arrange the drained and dried bones in the pan. If they’re cut crosswise, stand them up. If they’re cut along the length, place them in the pan with the cut side up.
Pop the roasting pan into the oven and let those bones cook for around twenty minutes. Keep an eye on them, and when you see the marrow has puffed up a bit and reached an internal temperature of 145°F (63°C), take them out of the oven.
If you don’t have a thermometer, no worries – just insert a skewer (a metal one) directly into the middle of the bone and touch it to the inside of your wrist (like you would for a baby bottle). If it feels warm, you’re good to go.
Time to enjoy the fruits of your labor! Serve up the roasted bone marrow hot with some spoons for scooping.
Serving Roasted Bone Marrow
When it comes to serving roasted bone marrow, there are a few things to keep in mind. First, it’s important to note that this isn’t a heat-and-eat dish. You’ll need to roast the bones in the oven for around 20 minutes to get that caramelized, melt-in-your-mouth goodness. This isn’t something you’ll want to let sit around in your refrigerator for days – eat it up as soon as you’ve prepared it.
So how to serve it? There are plenty of options, but one of the best ways is to spread it on some really nice, hearty toasted bread. The combination of the toasted bread and the rich, fatty bone marrow is just heavenly.
Of course, you can get creative with your serving options. Some folks like to serve their bone marrow with a side of herbs like parsley or chives, while others go for a drizzle of balsamic vinegar to cut through the richness.
Another idea? Pair it with a bold sauce. You can pair our bone marrow with a tangy, spicy chimichurri sauce or a rich and creamy hollandaise.
You can even use it as a meaty garnish, since roasted bone marrow pairs perfectly with grilled meats like lamb or stake. It can also be incorporated into a soup, which is admittedly unconventional, but will add some depth of flavor and richness to the broth.
As you can see, the options are out there – it’s all about finding what works for you!
Roasted Marrow Bones
Ingredients
- Four marrow bones about 3" thick
- Sea salt
Instructions
- Prepare the bones. Fill a mixing bowl halfway with ice water and add a teaspoon of coarse sea salt per cup of water.
- Add the bones and refrigerate for 12 to 24 hours, changing the water and replacing the salt every four hours.
- Once the bones have soaked, drain them and cover them in the refrigerator until you're ready to roast them.
- When you're ready to roast, preheat the oven to 450°F (230°C). Place the drained and dried bones in a roasting pan, standing them up if they're cut crosswise or cut side up if lengthwise.
- Cook the bones in the oven for 15 to 25 minutes, until the marrow has puffed slightly and has an internal temperature of 145°F (63°C) in the center when measured with an instant-read thermometer.
- Once the roasted bone marrow is ready, serve it up immediately with spoons for scooping.
Notes
Leave a Reply