Marrow bones, or more specifically bone marrow was how our heroes began “Crossing the Threshold” on their culinary journey at “An Offal Good Dinner”. Full of liquid courage from cocktail hour and clinging to their protective amulets they were eager to get started.
Bone Marrow, Seriously?
The discussion of bone marrow begins with the fact that it produces large blood cells in mammals and is rich in nutrients, collagen and fatty acids. It’s used medicinally to boost immune systems and it provides important support for hormone and brain function. Primarily unsaturated fat, it’s promoted as a healthy food, and all right there in the center of bones. But wait, there’s more!
Bone marrow has another important attribute. It tastes wonderful with a creamy, slightly nutty flavor and tells you it’s the “other butter”. That’s why we like them.
When you decide to give this a try, visit your closest meat processor and ask for the center cuts of beef femurs. Have him cut them 2-3″ perpendicular to the bone and 6-8″ in half lengthwise.
Because the marrow is so rich we contrast and brighten it with some lemon juice in a parsley sallet, then combine the marrow and sallet on toast points with some coarse salt. It’s ummm, ummm good!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 4 1x
- 4 marrow bones 6-8″ in length sliced in half lengthwise
- 2 marrow bones sliced perpendicular in 2-3″ pieces
- 6 slices white bread – toasted then sliced diagonally
- Coarse smoked chardonnay salt
- 2 loose cups parsley – roughly chopped
- 3 shallots – thinly sliced
- 3 TBL capers – drained
- 2 TBL olive oil
- Juice of 1 fresh lemon
For the Marrow Bones
- Rinse and trim any remaining bits of meat clinging to the bones
- Submerge in well salted water overnight
- Preheat oven to 425 degrees
- Rinse and pat dry thoroughly
- Roast on an aluminum foil covered baking sheet for 15 minutes or until the marrow is beginning to bubble but before it liquifies and runs out
- Remove from oven and plate
For the Parsley Sallet
- Combine the parsley, shallot and capers in a small bowl
- Whisk together the olive oil and lemon juice
- Pour over the parsley and toss until everything is coated
- Toast and slice the bread while the marrow is roasting
- Divide the marrow bones, sallet and toast equally
- Serve the salt on the side
And just one more thing…
So our journey began from the known, to the unknown, hopeful to find our way back. Stay tuned for the next chapter of An Offal Good Dinner – On the Road of Trials in the Belly of the Whale.