Drew’s Clues: Bone Marrow

by firsthandfoods on May 7, 2014

In this month’s (M)eat Local Box subscribers will find some marrow bones.  Marrow is the delicious, fatty interior and is a real treat.  Marrow is used for all kinds of things like enriching sauces (see bordelaise) and broths (such as Vietnamese pho) but if you’re only having it once in a while I recommend simply roasting the bones and scooping the marrow onto bread. BONE-MARROW-1-WATERMARK-1024x768

A quick Googling for bone marrow recipes will invariably result in countless versions of marrow with grilled bread and parsley salad.  This now classic dish was made famous by chef

Fergus Henderson at his restaurant St. John in London.  Chef Henderson literally wrote the book that spearheaded the nose-to-tail eating trend called The Whole Beast and I can’t recommend it enough.

The idea behind the dish is pretty straightforward:  bone marrow is rich and fatty and if eaten straight up really benefits from being paired with something sharp and fresh.  Bone marrow on toast with no accompaniment would be delicious but you wouldn’t want much.  Add to that an herb salad with capers, raw shallots and lemon juice and you have something special.

So it’s nothing new but here’s a bone marrow recipe that you can’t go wrong with:

-Heat oven to 450°.  Lay bones on a foil lined sheet pan, marrow side up.

-Once the oven is ready, roast the bones for about 15-20 minutes, or until the marrow is soft but not completely melted.  Don’t over do it or you’ll end up with bones and a pool of fat.

-Meanwhile combine about a cup of cleaned flat leaf parsley leaves with a thinly sliced shallot, about a tablespoon of capers (drained), a tablespoon of lemon juice and 2 tablespoons of olive oil.

-Serve the bones with some good bread (grilled would be ideal but toasted is fine), the salad and some sea salt.  Spread the marrow on the bread using a thin spoon, season with the salt and pile on some of the salad.

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