Thursday, January 31, 2013

Roasted Marrow

Roasted Beef Marrow

I love bone-on/in wings, fried chicken, steaks, roasts, ribs, etc.  Boneless versions of any of the above are a joke to me.
I love love love roasted bone marrow.  Succulently rich morsels of meat butter.  A glutton's treat.  Anyone who has problems with eating fat should turn around now.  Marrow is mostly fat inside the bones, but it is also full of fat soluble vitamins.  Plus it tastes good.
For pennies per pound, this is a gourmet meal on the cheap.  I spread the roasted marrow on some toasted potato bread and topped it with a little bit of parsley and thinly sliced shallots tossed in lemon juice.  The lightly toasted bread had a nice crisp crunch.  The roasted marrow is so lusciously creamy that it almost melts into the toast.  The acidity from the parsley salad counterbalances the richness from the marrow.

Roasted Marrow
Beef marrow bones (ask butcher to cut into 3 inch pieces)
salted water
sea salt
Soak marrow bones in cold salted water for about 1 hour to get rid of the excess blood.  Drain and pat dry with a paper towel.  Preheat oven to 375 degrees F.  Arrange bones in a baking dish so that they are standing up on the widest end.  Sprinkle with sea salt and pepper.  Roast for about 20 minutes or when the marrow in the center starts bubbling.  Scoop onto lightly toasted bread or crostini.  Top with a little bit of parsley salad.

Parsley Salad
1 bunch parsley, leaves only
juice from 1/2 lemon
1 small shallot, thinly sliced
sea salt
Toss parsley leaves, shallot, and lemon juice together.  Salt to taste.

After I got as much of the marrow out as I possibly could, I deglazed the baking dish with a little cognac to use the pan drippings and bones for stock.  Those bones just keep on giving deliciousness.


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