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All About Marrow Bones

Obese-Wan Kenobi

By Obese-Wan Kenobi
in Cooking

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Obese-Wan Kenobi

Obese-Wan Kenobi

Posted
Posted

Hello,

I will be a lucky recipient of 10kg. of bone marrow this Christmas :)

I'd like to serve it on Christmas Eve but unfortunately, I have never cooked this ingredient before and I have no idea how to prepare it.

Can I ask for some tips from any EGulleters out here?

Thank you and Merry Christmas!

Daniel

Daniel

Posted
Posted (edited)

In terms of Bone Marrow I was thinking of making a Bone Marrow soup and using a riff from Fergus by drizzling a parsley oil around soup..

Bone marrow ravioli could be good too.

And of course bone marrow goes great in risotto.

Edited by Daniel (log)
ravelda

ravelda

Posted
Posted

Marrow ravioli also works well in something like a cauliflower soup - divine!

If a man makes a statement and a woman is not around to witness it, is he still wrong?

JWest

JWest

Posted
Posted

I've always enjoyed marrow butter on steak... I've seen it made into a flan as well...it's very thick and creamy like.

"cuisine is the greatest form of art to touch a human's instinct" - chairman kaga

Worldly

Worldly

Posted
Posted

Les Halles had a bone marrow dumpling in oxtail soup if I'm not mistaken.

St. John in London does a roast bone marrow and parsley salad.

Qwerty

Qwerty

Posted
Posted

Bone marrow is beautiful just roasted, sprinkled with a nice fleur de sel, a little nice evoo, and a crusty toast.

The Fergus Henderson recipe looks great too.

Worldly

Worldly

Posted
Posted

I've never bought the bones specifically for marrow, but when I've received them as part of my roast, they've always had bone chips in the marrow. Do I just need a better supplier or is this par for the course? Any cool tricks to clean it up?

  • 6 months later...
sharonb

sharonb

Posted
Posted (edited)

I love marrow. In some bistros, you can get it as a first course with toast and fleur de sel. I also can get it at my butcher's. But how do I cook it at home? Broil it? For how long? What temperature? I've heard of it being poached, but I think that's for stew-type dishes, where the marrow leaves the bone and becomes part of the sauce. I want the marrow to stay in the bone, to be scooped out and put on toast!

(As a side note, exactly how much fat does marrow have in it? Is it basically all fat?)

Edited by sharonb (log)

Sharon's Wine Blog

Vin, etc.

ermintrude

ermintrude

Posted
Posted (edited)

Chop into 8cm (3 inch) pieces and put in a heavy pan and roast in a hot oven for around 20 mins until the bone marrow starts to give and get loose but watch it as to long and it will melt away.

Not sure of the fat content but it's high but mostly monounsaturates so good for you in moderation

Edited by ermintrude (log)

Time flies like an arrow, fruit flies like a banana.

Qwerty

Qwerty

Posted
Posted

I agree. Roasted marrow is a delight.

Fergus Henderson's recipe for Roasted Bone Marrow with a parslet salad is divine. I won't type the recipe (I'm sure there are copywrights), but basically you very rough chop some nice fresh parsley, a few capers, and mix it with some lemon juice and olive oil. Serve this with the marrow, and some nice toasty baguette slices and fleur on the side.

Peter Green

Peter Green

Posted
Posted

I did a camel shoulder awhile ago, and it worked out well. I salt domed the whole thing. The meat was tender, juicy, and the marrow was jelly...just as I wanted it.

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382

382

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Try The French Laundry way which basically amounts to pushing the marrow out of a well chilled/frozen bone, dusting it with flour and frying it in oil. Compared to the zillion steps usually involved in a FL recipe, this one was quick, easy and the results absolutely sublime.

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