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September 17, 2016

Roasted Bone Marrow with Rosemary and Garlic

By Worker Bee
12 Comments

Bone Marrow 1Bone marrow is an important supplemental food that’s easy to love, if you love fatty, savory treats, that is. And bone marrow is a treat, with its over-the-top richness, meaty flavor and fatty, creamy texture. It’s delicious fuel for the body, brimming with vitamins and minerals. Bone marrow is easy to prepare, too. It needs nothing more than a sprinkle of salt (and maybe some fresh herbs) to reach perfection in the oven.

Roasted marrow is good enough to eat right out of the bone with a spoon, which is how it’s usually served. Forget about those fancy marrow spoons; instead, ask your butcher for marrow bones that are cut lengthwise (also called “canoe cut”). This cut exposes the marrow and makes it much easier to scoop out. Grass-fed is best, of course, both for flavor and nutrients. Bone marrow can be served with a green salad on the side, to cut the richness, and is also quite tasty poured over roasted vegetables.

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients:

  • 4 marrow bones, cut lengthwise (canoe cut)
  • 1 teaspoon finely chopped fresh rosemary (5 ml)
  • 12 small garlic cloves
  • Salt

Instructions:

Recipe Note: Some recipes recommend soaking marrow bones in brine (about 2 quarts cold water and ½ cup kosher salt) overnight before roasting. This cleans the bones, removing some of the blood and making the bones look nicer. However, if you buy high-quality, grass-fed bones, brining doesn’t seem to make much of a difference in the flavor or quality of the roasted marrow. Blood spots that come to the surface of the marrow before you cook the bones are perfectly normal, and don’t need to be wiped away.

Preheat oven to 425 °F/218 °C.

Place the bones, marrow side up, on a parchment or foil lined baking sheet. Season the marrow generously with salt. Sprinkle rosemary over the marrow.

Rub any loose papery skin off the cloves of garlic, but don’t peel the cloves. Trim off both ends of the cloves of garlic. Rub the cloves with a little bit of oil. Scatter the garlic cloves around the bones.

Roast 25 minutes. The marrow should be very soft and warm all the way through and bubbling a little.

Squeeze the garlic cloves out of their peels. Drop the cloves in with the marrow, and eat with a spoon.

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12 Comments on "Roasted Bone Marrow with Rosemary and Garlic"

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primalplum
primalplum
1 year 6 days ago

For those of you that have had roasted bone marrow, what is it like? I’ve been intrigued by this dish, but I don’t know if the texture would be off-putting. I usually like meat fat (outside edge of prime rib, for example). Is this comparative to some other food in texture?

Elizabeth
1 year 6 days ago

Primal Plum, I have not roasted at home but have eaten in restaurants. I would describe the texture as creamier than the fat on a prime rib. I find it delicious. Definitely very rich.

Jchim
Jchim
1 year 4 days ago

It is a bit creamier than meat fat and has less of a beefy flavor, though still a relatively strong. It’s also much richer and some grain free bread or a salad make it better but I can eat it alone just fine. Just my opinion but I love it.

Time Traveler
Time Traveler
1 year 6 days ago

Absolutely my favorite! Bones that have been soaked in cold water, are simply more esthetic to serve; plus, it eliminates those unsightly black strands (coagulated blood?) that come up at times. Spread the marrow over a steak, eat as an entree, or grill and incorporate into a package of butter by adding fresh chives, blending and molding into cylinder or rectangle shape using saran wrap and re-refrigerate.

* it goes without saying that used bones are great for making stock

Nick
Nick
1 year 5 days ago

Wow, have got to try this. Thanks Worker Bee.

Time Traveler
Time Traveler
1 year 5 days ago
One of my favorites. So much that I keep a bagful in the freezer. I am all for soaking the bones in icy water. It whiteness the marrow and get rids of coagulated blood; in case you’ve been wondering what are those black strands in the middle (after grilling). Plus, it is also more esthetic to serve. Would you like to take it a notch further? Extract the cooked marrow, bland together with butter and chopped chives, reform into cylinder or rectangular shape (use saran warp) and keep in the fridge. Use it for an assortment of things… like frying… Read more »
Amy Thiessen
1 year 5 days ago

That sounds so good!! 😀

perennialpam
perennialpam
1 year 5 days ago

As a child I was able to get the bone marrow most of the time; usually as a round bone and not much. I had no idea it was served at restaurants nor that one could ask the butcher to canoe cut. The recipe sounds great. Thanks.

Rig D
Rig D
1 year 5 days ago

Off topic, but can’t we PLEASE get the forum page links working correctly? It’s been a while now since the new format was launched, and this has not worked since then. At least on a PC, you can’t click on pages other than page 1, you get a 404 not found error. You can fix it by adjusting the link on the 404 error page by adding the text forum/ so that the link reads:http://www.marksdailyapple.com/forum/threadXXX-yy XXX is the thread number, yy is the page number.

Amy Thiessen
1 year 5 days ago

Is this typically only for grassfed beef bones.. or would pastured pigs work too?

Kredyty Ko?obrzeg
1 year 4 days ago

Looks really delicious! I’ll definitely try out the recipe this weekend. Much thanks for posting!

Tanya E
Tanya E
1 year 4 days ago

This looks delicious. I’ve had bone marrow as part of Osso Bucco in a restaurant. It was really rich and meaty.

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