Roasted Marrow Bones Recipe
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Roasted marrow bones are a rich treat that one usually only sees in fine restaurants. Chef Brian McBride from the Blue Duck Tavern shares his easy recipe for this impressive dish.
2 marrow bones, each split lengthwise
1 quart chicken stock
6 spring fresh thyme
2 bay leaves
2 tablespoons pimento butter
2 tablespoon olive oil
½ loaf country bread, sliced
Preheat the oven to 350 degrees.
Soak bones in cold water for 2 hours. Rinse. In a small saucepan, combine the cold chicken stock, thyme, and bay leaves. Add the marrow bones, and gently poach the liquid over low heat until the marrow is just done, about 30 minutes.
Sprinkle olive oil over the sliced bread. Toast in oven until crispy. Set aside.
Place warm marrow bones on a pan and smother top with pimento butter. Raise oven temperature to 425 degrees.
Roast bones in oven until butter browns. Serve with toasted country bread and salt.
- 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
- 1 cup roughly chopped fresh parsley
- 2 shallots, thinly sliced
- 2 teaspoons capers
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- Coarse sea salt to taste
- At least 4 1/2-inch-thick slices of crusty bread, toasted.
- 1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.) 2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.
Roasted marrow Bones: Love ’em or hate ’em?
“Ew, Mouse. Scoop out the marrow? As in, the stuff INSIDE the bones? Gross.”
Yep, yep. I know it’s not everyone’s cup of tea.
But if it’s yours, man oh man: The whole thing is a sumptuous, decadent, and unarguably meaty experience.
I absolutely love the stuff.
Roasted marrow bones got a good mention on the recent Meat-Fest episode of Food Network’s The Best Thing I Ever Ate—which is what prompted me to beat a hasty path to the nearest meat counter.
Even if you don’t like the show, this episode is worth watching if you can catch it. They featured some absurdly mouthwatering stuff. (I’m talking whole roasted beasts, etc.)
Here’s my obligatory disclaimer, because I know someone is going to give me grief: Like many delicious things, this ain’t the healthiest thing in the world. So just don’t indulge every night, OK?
Roasted marrow bones
I had a tête-à-tête with Marco Pierre White last night.
We were midway through our silky mushroom consommé when he noticed my chipped toenail polish and suggested a spot that does good pedicures next to the Pool Shop in Landsborough.
His eyes followed the curve of my leg, he lent in close to my ear and whispered "they do discrete leg waxing too".
Embarrassed I wakened before I had a chance to tell Marco about my juicy . roasted marrow bones.
Roasted marrow bones with caper salad
- 1 kg marrow bones, split lengthways and cut into (about) 15cm lengths
- 2 spring onions
- 4 tsp capers
- 1 large bunch parsley
- juice of half a lemon
- cracked pepper
- toast to serve
Preheat oven to 230ºC (fan forced).
Lie the marrow bones, centre up, in a baking dish. Use foil to make bases for them if need be.
Bake your bones at 230ºC for twenty minutes.
To make the caper salad accompaniment, finely chop the shallots, capers and parsley. Combine in a bowl with the lemon juice and pepper. Season to taste.
Serve the roasted marrow bones with the caper salad and toast slices.
After running out on Marco in the middle of dinner I lay in the dark reflecting on what I&rsquod learned:
- Apparently I find the fifty-two year old version of Marco just as sexy as his smouldering twenty year old self, and
- I shouldn&rsquot take olive leaf extract right before bed.
Workflow for Oven Roasted Bone Marrow
Roasting beef marrow bones is beyond easy, but for the sake of clarity we’ve put together the image grid above.
- Prep work.If the bones were frozen – thaw them overnight in the refrigerator. Before you roast them examine them for impurities on the surface. If they do not appear as clean and as nicely trimmed of tendons, fat and meat as the ones shown above, soak them in cold saline solutionfirst.
- Season. Line a baking sheet with parchment paper, arrange the bones with the marrow facing up for canoe cut and the wider opening facing up for cross cut. Season lightly with salt and pepper.
- Roast. Place the seasoned bones in a 450 F oven and roast for 15 to 25 minutes, depending on their size, until the bone marrow begins to bubble up.
THINGS TO CONSIDER:
- It is perfectly normal for a few specs of blood or dark spots to be visible on the surface of the raw bones.
- Cross cut bones will be done roasting in less time than canoe cut bones.
- The actual amount of marrow you will be able to derive from a bone varies. Sometimes an average sized cross cut bone is packed full of marrow and yields more than an average canoe cut femur. Always prepare an extra bone or two just to be sure you have enough for everyone who will be enjoying them with you.
Make State Bird Provisions’ Roasted Bone Marrow
State Bird Provisions is one of San Francisco’s culinary crown jewels. Michelin-starred chefs Stuart Brioza and Nicole Krasinski continually wow their guests with menus that borrow from a wide world of techniques, ingredients and presentations, and create some of the most innovative and delicious plates in the country. Procure some good crusty bread and learn how to make State Bird Provisions’ roasted bone marrow.
Don’t forget to check out our recent interview with them on our Food Republic Today podcast!
Make State Bird Provisions’ Roasted Bone Marrow
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Level of Difficulty: Easy
- Serving Size: 6
- kosher salt
- 3 7-inch pieces center-cut beef marrow bones, halved lengthwise by butcher
- ice cubes
- 5 tablespoons finely chopped shallots
- 3 tablespoons unsalted butter, plus 4 tablespoons cold and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 3 turns freshly ground black pepper
- 1/2 cup apple cider vinegar
- 1/4 cup State Bird Chicken Stock or water
- 1/4 cup thinly sliced flat-leaf parsley (thin stems and leaves)
- 1 tablespoon pink peppercorns
- 2 medium garlic cloves, peeled and halved crosswise
- 1 tablespoon kosher salt, plus 1 teaspoon
- 12 turns freshly ground black pepper
- 3/4 teaspoon thyme leaves
- 2 tablespoons Grapeseed oil
- 8 ounces fresh golden chanterelle mushrooms, trimmed, cleaned and cut through the stem into bite-size pieces
- 6 large, thick slices crusty bread, cut into thirds
- Extra-virgin olive oil for brushing
- Generous pinch flaky sea salt
For the bones
Two days before you plan to serve the bone marrow, pour about 6 inches of water into a container big enough to hold the bones. Salt the water generously and stir until the salt dissolves. Add the bones, then empty a tray of ice cubes into the water, transfer to the fridge, and let soak for 1 day.
The next day, drain the bones and cover again with generously salted ice water. Soak in the fridge for 1 day more.
For the sauce
Combine the shallots and 3 tablespoons butter in a small skillet, set over medium heat, and let the butter melt and froth, swirling the pan occasionally. Season with ½ teaspoon of the kosher salt and the black pepper and continue to cook, stirring occasionally, until the shallot is translucent but not colored, about 3 minutes.
Add the vinegar to the skillet, raise the heat slightly, and gently simmer until reduced by half, 4 to 6 minutes. Add the chicken stock and remaining ½ teaspoon kosher salt and continue to simmer for 1 minute more. Add the remaining 4 tablespoons cold butter and swirl the pan or whisk aggressively until the butter has completely melted, about 30 seconds. Remove the pan from the heat and stir in the parsley and pink peppercorns. Season with salt. Cover and keep warm for up to 30 minutes. Reheat over low heat, if necessary, just before serving.
For the dish
Preheat the oven to 400°F. Set a wire rack over a baking sheet.
Drain the marrow bones well and pat dry. Arrange the bones, cut side up, on the prepared rack. Lightly rub the exposed marrow in each bone with the garlic, then evenly season with the 1 Tbsp kosher salt and the black pepper and sprinkle with the thyme leaves. Roast until the bones have browned slightly and the marrow is spreadable and soft but not melted, about 18 minutes, rotating the baking sheet halfway through.
Meanwhile, heat 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat until you see wisps of smoke. Add half the mushrooms to the skillet, spreading them in a single layer. Season with ½ teaspoon kosher salt and cook, stirring occasionally, until lightly golden, about 5 minutes. Transfer to a plate. Repeat with the remaining grapeseed oil, mushrooms, and ½ teaspoon kosher salt. Return the first batch to the pan, remove the pan from the heat, cover, and set aside.
Heat a grill pan or griddle over medium-high heat. Brush the bread slices on both sides with olive oil and cook, flipping once, until toasted and brown in spots, about 5 minutes. Sprinkle with sea salt.
Arrange the marrow bones on a large platter, spoon on the mushrooms, and spoon about 2 tablespoons of the sauce over each bone. Serve right away with the grilled bread on the side.
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Preheat your oven to 450 degrees. Grab your marrow bones.
Stand them up on end in a baking dish. They’re going to ooze a little from the bottom as they cook, so choose a dish that has a little depth to it. I used a glass 8 x 8 pan.
Most bones will have one end that’s a little wider. Put that end on the bottom, so they’re less likely to tip over when you move your pan.
When your oven’s up to temp, pop the pan in.
Roast at 450 degrees for about 20 minutes, until the marrow is soft and the bones are brown.
Peel your shallot and slice it thinly.
Toss the chopped parsley, shallot, and capers into a bowl. Drizzle in the olive oil and lemon juice. Sprinkle with kosher salt to taste.
Roasted Marrow Bones
- Description: This recipe for roasted marrow is adapted from several versions available on the Internet. All are based on a master recipe by Fergus Henderson, the chef at London's famed St. John restaurant and the widely acknowledged guru and champion of nose-to-tail cooking.
4 center-cut beef or veal marrow bones (about 3 to 4 inches each)
¼ teaspoon salt, plus more to taste (divided)
¼ teaspoon pepper, plus more to taste (divided)
1 small onion, finely chopped
1 to 2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon capers, well drained
½ to ¾ teaspoon fresh lemon juice
Several crispy toast points for serving
Soak marrow bones in water to cover in fridge overnight for up to 24 hours, changing water 3 or 4 times, to release excess blood from marrow. Drain. Season with about ¼ teaspoon each of salt and pepper.
Preheat oven to 425 degrees.
If bones are flared at one end, stand them up, wide end down, in a roasting pan. (If they won't stand up, lay them flat.)
Place in preheated oven and roast about 15 minutes. Watch carefully, making sure marrow does not melt too quickly and start to seep out. As marrow starts to bubble, reduce heat to 350 degrees and roast another 10 to 15 minutes, checking often with a thin fondue fork or skewer to see whether marrow is soft all the way through. Marrow is done when it turns golden and separates slightly from the bone.
Meanwhile, as bones cook, melt butter in a skillet over medium-high heat. Add onion and parsley, sautéing until soft, about 5 minutes. Transfer to a bowl and stir in capers and lemon juice. Season with salt and pepper to taste.
Divide parsley mixture among four serving plates. Place one marrow bone on each plate along with a few toast points. Provide guests with a thin knife or scoop (a thin parfait spoon handle works) to dig out the soft marrow. Serve by spreading toast with marrow and a bit of the parsley mixture.
Preheat your oven to 475 degrees F. Place the bones with the marrow side up. Lightly drizzle with oil and season with salt and pepper. Roast in the oven for 45-60 minutes or until bones are well browned and marrow is slightly bubbling.
Remove bones from the oven, allow to cool slightly. Sprinkle with chopped parsley, squeeze of lemon juice, and additional salt and pepper as needed. Scrape out the marrow with a small spoon or knife and enjoy on some crusty Italian bread (i f you're feeling fancy, rub some garlic on the grilled bread and finish with some parsley and lemon zest the marrow will sing even more!).