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

marrow report. I decided to go with the simple roasting method that Lisa posted so we could

get a "real" sense of the taste and texture of the marrow. when I took the bones out of the salt water soak, I realized that only two of the bones actually had marrow. (gonna talk to the butcher about that one!) it was enough since it was a taste test anyway.

I put them into the 450 oven and in 20 minutes they were done. I divided the marrow between the three of us and put it on toasted Italian bread. just salt and pepper.

well..... I have to say I was rather surprised that it was just, melted beef fat. I think I expected more solidity to it. it had a pleasant taste but I'm not sold on it yet. I do like the charred fat on the edges of a good steak, so that's not the issue for me.

the opinions were: Don thought it was OK, Joyce liked the sublte taste and I was wondering what makes it such a "delicacy". and then there are the recipes where it is poached and added to a dish. if these were removed the bones and poached I would have had a pot of hot water with melted fat.

OK, my "rule" with things like this is to try them three times before forming a final opinion. I can certainly see that the marrow would add extra richness to a dish but then, so would butter. maybe next week we'll have another go at it.

maybe we need one of Richard's martini's to wash it down... "-)))

 
Thanks for the report Randi. I told H you bought some and he just groaned. It really

is a rich dish but he was able to eat it as an entree. (and at that time he wasn't taking Lipitor). I suspect that it is more popular in Europe, or at least was so at an earlier stage. I see that it is going gangbusters in NY now.

The restaurant at which he ate it, had a superior kitchen...3-star out of 3. It really was a delicate concoction. I'm not sure that I would try it myself, without THAT recipe as I think it's iffy to begin with. ANd I don't like to disappoint him.

Let's hope he now forgets about it and I won't have to try making it.

I'll still be interested in your follow-ups.

 
laudy laudy Miss Margi, I can't imagine it as a main dish. it makes me wonder if there's

a difference between veal marrow and beef marrow. it really was a blob of soft fat. like I said, I will try again before coming to any conclusions. there's gotta be a reason why it's so prized smileys/smile.gif

 
well, I was just talking with Don about the marrow last night and said he thought it was tastey

until he found out what it was, then it went down a notch...

he also said he used to have a friend who buy a tub of lard and spread it white toast. kinda the hill billy version of roasted marrow.... ROTF

 
Yes, well his firend and my H are in the same neck of the woods. His mom used to keep

the bacon grease and they would spread it on bread.

I can't even think of a word to describe how disgusting this is to me.

 
Hey, Randi, did you see the May Bon Apetit? It has a recipe for bone marrow.

Mushroom toasts with bone marrow and white wine butter sauce. I tried to link to the recipe at epi, but somehow their link to the recipe is messed up due to their "reorganization". I'll try to find the recipe in my May magazine and post it if anyone is interested.

 
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