Roasted Bone Marrow Tacos

Roasted Bone Marrow Tacos

I scored some nice marrow bones at NorthGate Market for $1.79.  According to the label, they were sold for soup making, but were the perfect size for roasting.  They were nice and wide, perfect for scooping out every delectable morsel.
I was pretty excited about lunch and then I realized that I forgot to pick up a baguette to make the crostini that would be the vehicle for my meat butter.
I found some tortillas that I had frozen (because Pancho Villa packaged waaaay too many fresh made tortillas in one bundle).  That's when inspiration hit.  Roasted Bone Marrow Tacos!
Meat butter tastes  just as fantastic on a tortilla as it does on toast or crostini.  In fact, it does a much better job of holding everything together.

Roasted Bone Marrow Tacos

flour or corn tortillas

marrow bones cut into 2 1/2 to 3" sections or split lengthwise
cold salted water

sea salt

grapeseed oil or olive oil (not the good stuff)

parsley

lemon

shallot, thinly sliced

Soak marrow bones in cold salted water for about 20 minutes.  Preheat oven to 375 degrees Fahrenheit.  Pat marrow bones dry. Rub with oil and lightly sprinkle with sea salt.  Arrange on baking dish so that the widest end of the marrow bones are facing down.  If the bones are split lengthwise, the marrow part should face up.  Roast for about 20 minutes, depending on the thickness of the bone.  When done, the marrow should form a golden brown crust on top and be cooked through but not melt.  If the marrow is melting, then it is overcooked.

While the bones are roasting, use kitchen shears to cut the parsley leaves into a bowl. Toss with the shallots and juice from the lemon.  Warm up the tortillas.

Scoop the marrow onto the tortillas and top with a bit of parsley salad.