has anyone cooked with beef marrow? they had beef marrow bones at the market and I grabbed a

R

randi

Well-known member
package, remembering recipes that consider it a delicacy. the only recipes I've found tell you to remove the marrow from the bones and poach it. I'm sure I saw recipes where it was roasted or something and the marrow eaten right out of the bones.

can anyone point me in the right direction?

thanks...

 
I've seen Italian risotto recipes with bone marrow in them. I've never made it myself but

I've tasted risotto with bone marrow in it at a restaurant and it was delicious!

 
The most common recipe that I have heard of is Osso Bucco.. But I have never made it or eaten it.

Or maybe that is made with veal marrow bones, not sure. I have roasted them with other beef bones and made fantastic beef stock with them, French Onion Soup to be exact. Yum!

 
You're talking about the marrow alone? Had it at a restaurant only

in Amsterdam. It was poached and served in or poached in a semi-thick sauce/gravy. It was phenomenal. This was 'the best' restaurant in Amsterdam so I trusted that it would be good. My husband is crazy about the stuff, so it was his order.

Yikes, watch out for the cholesterol though.

It's certainly delicious when eaten from the "oss" of osso bucco, which I've made often. My preference is Milanese style which starts with a mire poix, then has tomato and a touch of lemon zest. That might be a good cooking medium for the marrow itself.

I've actually never seen it sold alone.

 
I did find a recipe for risotto with marrow. you remove the marrow from the bone and poach it then

add it into the risotto. this is my first time with marrow and that might be lovely. smileys/smile.gif

 
Osso Bucco is usually made with veal shanks and the marrow is left in the bone to be

dug out. these are beef bones. we don't get veal here so I haven't had Osso Bucco in eons!

 
poaching my be my only option with these. or maybe the stock that Dawn metioned. I kinda hoped

that there was some dish to made and you just dug out the marrow. of course, removing it first would make it easier to eat.

cholesteral? is it fat?

 
I kinda thiink the marrow would fall apart against the rice, though. You want little 'quenelles' of

marrow don't you?

You won't be able to eat much of it. It's extremely rich.

 
yes, that's it and it's from the leg. the link you posted above has some great info

and recipes. it's giving me enough to start with, I think. I just wanted a recipe that allowed you to savor the marrow before incorporating it into a dish.

thanks smileys/smile.gif

 
Randi, I buy the packages of marrow bones

when I'm making a big batch of stock and add them to enrich. That's an old Austrian stock secret. They are also great added to the big pot of Italian red sauce when you're cooking up several gallons.

 
Here is a recipe - Roasted Marrow Bones

From "Bones: Recipes, History and Lore" by Jennifer McLagan:


ROASTED MARROW BONES

Plan on two marrow bones per person as a first course. An appetizer serving will have one short and one taller bone.


8 to 10 veal or beef marrow bones, about 2 or 3 inches long

Kosher salt

Vegetable oil

Parsley Salad (recipe follows)

8 slices rustic bread, toasted

Good quality sea salt
Place bones in a bowl of ice water to cover, add 2 tablespoons salt and refrigerate for 12 to 24 hours, changing the water 4 to 6 times and adding 2 more tablespoons salt to water each time. (In cold weather, I soak the bones on the back porch.)

Preheat oven to 450 degrees. Drain bones and pat dry. Stand them up in a lightly oiled roasting pan and roast for 15 to 25 minutes or until marrow has puffed slightly and is warm in the center. Put the blade of a narrow knife in the center of a bone; there should be no resistance when the knife is inserted, and a little of the marrow should have melted and started to leak from the bones.

While bones are roasting, prepare parsley salad and toast.

Divide bones among four plates and serve hot, with salad, toast and sea salt. Each diner scoops out the marrow and spreads it on the toast, sprinkling with salt. A bit of freshly ground pepper is good, too.

Parsley salad: Mix equal parts of flat-leaf parsley and celery leaves, about 1/2 cup each. Combine with a finely diced shallot, torn frisee and radicchio and dress the salad with olive oil and a sprinkling of cider vinegar.

Gremolata: Combine 3 parts chopped parsley to 1 part minced garlic and 1 part lemon zest. Sprinkle over the marrow.

Makes 4 appetizer servings.



http://www.post-gazette.com/pg/06040/652260.stm

 
Yes Richard. Plymouth is the ultimate martini gin for me. We discovered it about 4 years ago

and have been faithful to it since.

And Noilly Prat as well, but since forever.

H does 40 stirs on ice and a quick shot of Pernod.

Parfait!

 
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