Does luscious bone marrow drive you crazy with desire? This gourmet treat couldn't be easier to make at home. The butcher does the hard work (slicing the bone in half) and then you simply roast it and serve it with a simple herb salad. This is for when you want restaurant quality food at home without fuss!
I've wanted to make this bone marrow for years. Ever since I interviewed Fergus Henderson in 2009 and he mentioned serving bone marrow. He was what many say responsible for the resurgence of bone marrow and secondary cuts. His restaurant St John focuses on cuts like tongue, liver, pork cheek and ox heart.
I actually saw some bone marrow at the supermarket, took it home and promptly broke my knife trying to cut it in half. That was one of my less than stellar cooking moments. And it only took me 3 years to do it again, prompted by a desire to eat it.
This time I pre-ordered it from the butcher. It doesn't take long and they arrived the next day. They showed me each bone-it was enormous and they cut off the ends and then sliced in half lengthways for me (I'd truly be a fool if I tried slicing it again and the bone saw makes such a loud noise I realised that there was no way I could have ever cut it!). I made the roasted bone marrow and it was done and dusted in less than 20 minutes and I gave some to Mr NQN.
He can be rather funny when it comes to fatty foods. Because marrow really defines unctuous. You grab a little spoon and scoop out the jellied, luscious fat and spread it on toast. The only way I will get him to eat it is if I top it with herbs. That's also how I like to eat it. He is Jack Sprat and once fresh herbs like sorrel and parsley and lemon juice are added he adores it. Go figure! "What is this? It's great," he said surprising me.
Something also surprised me about him recently. There's a full blown bromance going on between Nina's fiance Garth and Mr NQN. They're almost lost in the own world because they bonded over an augmented reality game called Ingress and sometimes they talk in code and only hear each other.
Nina and I realised that this had happened while we were all out at lunch together. When Garth went to pour water Mr NQN removed the lid from the bottle. "That's why we make a good team, you complete me," says Garth while Nina and I fall about laughing. "Are you going to share a strand of spaghetti too?" she quipped. Mr NQN may even share his bone marrow toast with Garth!
So tell me Dear Reader, are you a bone marrow fan? Do you like unctuous, fatty food or do you prefer leaner food? Do you enjoy eating secondary cuts and if so, what is your favourite and how is it prepared?
Did you make this recipe? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
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Print Recipe
Makes 6 toasts
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 18 minutes
3 x veal or beef marrow bones, sliced in half horizontally*
1/3 cup finely chopped chives
1/4 cup chopped parsley
1 teaspoon baby capers, rinsed
2 tablespoons lemon juice
Micro sorrel to decorate
10cm/4inch section of rye or wholemeal sourdough loaf, trimmed of the crusts
Salt and pepper to season
Bone marrow bones usually have to be ordered ahead of time. Get the butcher to slice them in half lengthways. You can also get them cut across to make little towers but I find it easier to get the marrow out when they're cut lengthways. The bones were $6 each and yield a small amount of marrow so they're not a cheap cut but they are delicious. Veal bones are milder in flavour than beef bones and are what they serve at St John.
Step 1 - Preheat oven to 230C/450F and line a baking tray with parchment. Place the 6 marrow bones cut side up and roast for 18 minutes.
Step 2 - Meanwhile slice up the bread into 2cm/3/4inch batons and toast lightly under a grill.
Step 3 - Mix the chives, parsley, capers and lemon juice in a small bowl. When the marrow has finished cooking, divide the herb mixture among the six bones on top. Decorate with sorrel leaves and serve with the toast fingers with small spoons. One split marrow bone should provide enough topping for one toast finger.
Put the bone marrow in salted water and keep it in the refrigerator for at least 24 hours to remove any blood spots and bacteria. This process “bleaches” out as much of that blood as possible, and also firms up the marrow. The next day, you'll notice how clean it is.
To serve, place the marrow bones on individual plates with toast, salad and sea salt. To eat, dig the marrow out of the bones, spread it on the toast, top with salad, and sprinkle with sea salt. It's a hands-on dish that's fun for a dinner party. This recipe serves four as an appetizer and two as a main dish.
Take the bones out of the brine, place them marrow side up in a cast iron pan or simply on a baking sheet and sprinkle with some sea salt. Let the marrow bones cook for about 25 minutes. Be careful not to overcook the bones or the marrow will melt completely and you won't be able to eat it.
Ingredients with a strong umami flavour work well to enhance the richness of bone marrow. Think anchovy, Stilton, Marmite, miso or confit shallots. As with Fergus Henderson's parsley salad accompaniment, pair with fresh, sharp flavours to cut through the fattiness.
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.
Ask your butcher to cut marrow bones from the center of the leg, where the ratio of marrow to bone is highest. Marrow bones must be soaked for 12 to 24 hours in salted water to remove the blood.
You can pair this dish with anything; toast, veggies, rice, or just eat it straight from a small spoon (that's what we love to do!) Roasted bone marrow may seem intimidating, but it's actually super simple and has minimal ingredients, seasoned with only kosher salt and black pepper (no, really!)
Put the tray in a preheated oven at 350ºF/180ºC for about 15-20 minutes. The marrow will be done when it is a nice golden-brown colour and springy to touch. You're looking for the marrow to slightly pull away from the bone – if it's too hard, they haven't been cooked for long enough.
Bone marrow can be enjoyed just like butter — spread some on a cracker or a piece of toast. You can also buy bone marrow that has already been removed from the bone. Liquid, powder, and capsule (pill) products make it easy to add bone marrow into your cuisine.
Bone marrow toxicity may be increased by medications that interfere with the folate metabolic pathway (such as TMP/SMX) and nonsteroidal anti-inflammatory drugs, which may decrease the renal clearance of MTX.
Raw Bone Marrow has become extremely popular amongst the Carnivore and Ancestral eating communities. Raw Bone Marrow is surprisingly palatable, clean tasting, easily digested and pairs well with a sprinkle of Kosher salt.
Bone marrow failure (BMF) is when your bone marrow doesn't make enough platelets, red blood cells or white blood cells. BMF can be acquired or inherited. The main symptoms include bleeding, bruising and fatigue. Treatments include blood transfusions and stem cell transplant.
The bone marrow of animals like cows, lambs, caribou, and moose is commonly consumed in many types of cuisine. It has a rich, slightly sweet flavor with a smooth texture and is often served alongside toast or used as a base for soup.
Cholesterol is influenced by diet, and bovine marrow from grass-fed animals contains an average cholesterol content of 119.6 mg/ 100 g, while marrow from grain-fed animals contains an average of 150.6 mg/100 g (Kunsman et al., 2010) .
In Iranian cuisine, lamb shanks are usually broken before cooking to allow diners to suck out and eat the marrow when the dish is served. Similar practices are in South Asian and Middle Eastern cuisine. Some Native Alaskans eat the bone marrow of caribou and moose.
According to Oringer, you should soak the split bones in salty water overnight prior to cooking. Soaking will draw out the blood from the bone and result in firmer marrow that is easier to roast.
Bone marrow exams are often performed on an outpatient basis. Special preparation usually isn't needed. If you'll be receiving a sedative during the bone marrow exam, your doctor may ask you to stop eating and drinking for a period of time before the procedure.
Rinse the bones in cold water to remove blood and bone fragments. Place in a large bowl of cold water and soak for 8 hours or overnight. While soaking, change the water a couple of times.
Drain the bones and put them into a large stock pot. I use my 10 quart stock pot. Add water until the bones are submerged.
Sometimes we just make a gift of some good leg bones, which are prized and expensive. To achieve a milky-white broth, it's important to soak the bones in cold water first, then blanch them in boiling water for 10 minutes. You'll be surprised at all the impurities and blood that emerge.
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