An Amazing Food But Not For Everyone
What is Roasted Bone Marrow?
Roasted beef bone marrow is a dish that is made by roasting beef bones in the oven until the marrow inside the bones is cooked and becomes tender. The cooked marrow is then scooped out of the bones and served as a spread or used as an ingredient in other dishes.
The marrow is rich in flavor and has a creamy, buttery texture. It's high in fat and calories, but also contains essential vitamins and minerals such as vitamin A, vitamin K, zinc, iron and selenium.
How To Make
To make roasted beef bone marrow, the beef bones are first cleaned and trimmed. They are then seasoned with salt, pepper, and other herbs and spices, such as thyme, rosemary, or garlic, if desired.
The bones are then placed in a roasting pan and cooked in a preheated oven at 400-450 F for about 20-30 minutes, or until the marrow is cooked through.
Roasted beef bone marrow can be served as a spread, on toast or crackers, or used as an ingredient in other dishes such as risotto, pasta sauce, or soups. It's also popular as a garnish to steak dishes, adding richness and flavor to the meat.
It's important to note that eating marrow can be a high-calorie food, it's a good idea to consume it in moderation.
What Bones Are Used To Extract Beef Bone Marrow?
The bones most commonly used to extract beef bone marrow are the long bones such as femur, tibia, and humerus, as well as the bones from the shoulder and hip. These bones contain the most marrow and are the easiest to extract it from.
The bones should be cut crosswise, or "knuckle to knuckle" to expose the marrow. This can be done by a butcher or at home with a saw or cleaver. It's important to note that when buying bones for marrow, it's best to look for bones that have been cut crosswise, this way you will have access to the marrow easily.
Once the bones are cut, they can be roasted, grilled or boiled before extracting the marrow, this way the marrow will be cooked and tender and the flavor will be intensified.
Beef marrow bones can also be used to make broths, stocks, and soups, these bones are rich in flavor and nutrients, and can be simmered for hours to extract the flavor and nutrients.
Recipes Featuring Roasted Bone Marrow
- Bone Marrow Toast: This simple recipe involves spreading the cooked bone marrow on top of toast and seasoning it with coarse salt, pepper, and parsley. It's a rich and delicious appetizer or snack.
- Bone Marrow Risotto: A classic Italian dish with a twist, this recipe involves cooking arborio rice in bone marrow-infused broth and grating parmesan cheese on top.
- Bone Marrow Pasta Sauce: This recipe involves sautéing garlic and shallots in bone marrow and then mixing it with canned tomatoes and red wine to create a rich and flavorful pasta sauce.
- Bone Marrow and Onion Marmalade: This recipe involves caramelizing onions and mixing them with cooked bone marrow to create a savory and sweet spread that can be used as a topping for steak or bread.
- Bone Marrow and Herb Butter: This recipe involves mixing cooked bone marrow with butter and herbs such as parsley, thyme, and rosemary to create a flavorful butter that can be used as a topping for steak or bread.
- Bone Marrow Soup: This recipe involves using the bone marrow to create a rich and flavorful broth that can be used as the base for a variety of soups such as chicken soup or vegetable soup.
It's worth noting that bone marrow is a rich and flavorful ingredient that can be used in a variety of dishes, from appetizers to entrees, and it adds richness and depth of flavor to any dish.
What Does Beef Bone Marrow Taste Like?
Beef bone marrow has a rich, buttery, and slightly nutty flavor. The texture is creamy and smooth, with a slightly firm consistency. It has a subtle beef flavor, but it's not as intense as the muscle meat, it's a very unique taste that is hard to compare to any other food. The marrow is also slightly sweet and it has a rich umami taste that can be described as savory and satisfying.
When cooked, the marrow melts in the mouth and it's considered a delicacy in many cultures. The flavor of the marrow can be intensified by roasting or grilling the bones before extracting the marrow, and it can be seasoned with herbs and spices before cooking to add more flavor.
What About the Bone Marrow from Lamb or Pork?
Yes, it is possible to roast and eat the bone marrow of lamb or pork, just like beef bone marrow. Lamb and pork bone marrow are also rich in flavor and have a creamy, buttery texture. The process of roasting the bones is similar to that of beef bones, by seasoning them with salt, pepper, and other herbs and spices, placing them in a roasting pan and cooking them in a preheated oven at 400-450 F for about 20-30 minutes, or until the marrow is cooked through.
It's important to note that bone marrow from different animals will have slightly different taste and texture, lamb bone marrow tend to have a stronger and more gamey flavor compared to beef or pork.
Also, it's worth noting that the nutritional content may vary depending on the animal species, but marrow from all animals is a good source of essential vitamins and minerals such as vitamin A, vitamin K, zinc, iron, and selenium.
As with any meat product, it's important to make sure that the marrow is properly cooked before consuming it and also to consume it in moderation due to its high-calorie content.
Roasted Bone Marrow Risotto
- Preheat oven to 400° F.
- Place the beef marrow bones on a baking tray and roast for 20-25 minutes, or until the marrow is soft and slightly golden.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the Arborio rice and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent.
- Pour in the white wine and stir until it has been absorbed by the rice.
- Slowly add the beef or chicken stock, one ladleful at a time, stirring continuously, until the liquid has been absorbed before adding the next ladleful.
- Once the rice is cooked and the risotto is creamy, remove from heat. Stir in the butter and Parmesan cheese.
- Season with salt and pepper to taste.
- Use a spoon to scoop the marrow out of the bones and add it to the risotto, mix well.
- Serve the risotto in bowls, garnished with fresh parsley, if desired.