Some foods are enjoyed by adults, some by kids. Bone marrow is one of those foods that freak out kids. This is about grown-up food.
My earliest recollection of bone marrow is my mom scooping out or sucking the barrow from the bone. I gave her my bone marrow…until I grew up.
Bone marrow are leg (femur) bones from the cow. More commonly you will fine the marrow bones in a cylindrical form but I like the “canoe” cut. Better butcher shops will cut them this way for you.
When people are making “bone broth”, they usually include beef leg bones like these. The marrow contains mostly unsaturated fat and like bone broth, an immune system booster.
I served bone marrow in this fashion at a Greek Supper Club and they were a big hit!
Roast Bone Marrow
(serves 4)
8 portions of canoe-cut bones (finer butcher shops can cut them like this)
sea salt
fresh ground pepper
1/4 cup finely chopped fresh parsley
- Find a plastic container that will fit your bone marrow. Fill the container with water, add 2 Tbsp. of salt and stir to dissolve. Place your bones in the water, cover and place in the fridge for 12 hours (see note below). *
- Remove the bones from the water (discard) and use some paper towel to pat-dry the bones.
- Pre-heat your oven to 450F. Place your marrow bones on a parchment-lined baking sheet, cut side up. Season with salt and pepper.
- Place your baking sheet on the middle rack and roast your marrow for 15-20 minutes. They are cooked when some of the marrow has rendered on the sheet and you can poke the marrow with a toothpick with no resistance.
- Place the marrow bones on a platter, top with parsley, serve with toasted slices of baguette and teaspoons for one to scoop out the marrow.
- Smear some of my garlic bread mix before toasting your bread.
*NOTE: I encourage you soak the marrow bones in salted water. This step helps remove any blood and impurities.
** I got my bone marrow from Colangelo Bros (Scarborough).
