CôTE DE BOEUF
Steps:
- Temper the meat for 3 1/2 hours prior to cooking it. That means take it out of the fridge and set it on a clean cutting board or plate.
- When you are ready to cook, turn on the oven to 375°F (190°C). Season the meat with the salt and some pepper. Remember, you are salting meat over 2 inches (5 cm) thick.
- Heat the oil in a large, thick ovenproof pan over medium heat. Add the meat and sear it on the first side for 12 minutes, and on the second side for 8 minutes.
- Drain the fat out of the pan, add the butter and the steak spice, and then send the pan to the oven for 8 minutes.
- Remove the pan from the oven, flip the meat onto a plate, and let it rest for 8 minutes for medium-rare. Serve on a hot plate with the sauce, marrowbones, and fries or a salad.
MARROWBONE CANAPES ROBERTS
That renewal of my acquaintance with marrow led to the invention of a canapé or sandwich filling that I believe to be without a peer as an accompaniment for cocktails. In the beginning I produced small batches, but they vanished with such unbelievable rapidity that I was forced to make them larger and larger. I pass on the recipe willingly, for the good of the human race, which has too long suffered from canapés that either adhere distressingly to the roof of the mouth or result in unsightly toothpicks scattered on the floor.
Provided by Kenneth Roberts
Yield Makes 4 hors d'oeuvre servings
Number Of Ingredients 5
Steps:
- Have the ends sawed from three marrowbones in such a way that the marrow is exposed at both ends. Wrap them in a cloth, lower the cloth into a kettle of boiling water, and boil the bones for 10 minutes.
- Into a large warmed bowl, put garlic, cream cheese, anchovy paste, and the hot marrow from the three bones. With a fork, mash the ingredients until they are blended, then chill the paste until firm.
- Spread 1/4 inch of the mixture on a thin slice of bread, place another slice on top and cut the sandwich into four strips. Serve.
ROASTED MARROW BONES
Steps:
- If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.
MARROWBONES CULTIVATEUR
Nowadays, every restaurant seems to have marrow on the menu. But for decades, the after-work evenings of local chefs have usually ended up (drunkenly) in the same place, L'Express, with its infamous three large trunks of marrowbone, sel gris, and rounds of cabbage. There is something about hot marrow in a cold climate; it's the kind of thing you want to eat when snow is melting off your boots. Essentially a thick French peasant (cultivateur) vegetable soup with marrow, this recipe is a Joe Beef winter standard. Marrowbones are always from the hind legs of the animal. You want them crosscut, which reveals a long tube of marrow. If you have purchased them frozen, thaw them in the fridge first.
Yield Serves 2 for dinner (2 bones per person) or 4 for lunch (1 bone per person)
Number Of Ingredients 22
Steps:
- When you get the marrowbones home, put them in a big bowl with water to cover and 2 tablespoons salt. They should sit refrigerated for a minimum of 4 hours or as long as overnight.
- To prepare the vegetables, place a cast-iron pot over medium heat and add 2 tablespoons of the butter. Once it starts to bubble, add the bacon. Let the bacon crisp up for 2 minutes, and then add the onion. Let the onion cook for a couple of minutes, stirring now and again, and then bomb the rest of the vegetables in except for the zucchini and snap peas. Cook the vegetables for about 5 minutes, stirring occasionally. Base the cooking on the potatoes, as they will taste the worst if they are not cooked through. In the last minute of cooking, add the zucchini and snap peas.
- Add 1 teaspoon salt, 1 thyme sprig, and a pinch of pepper to the pot, then pour in the stock and bring to a boil. Cook for 2 minutes and add the vinegar. At the last minute, add the remaining tablespoon of butter and the mustard, mixing well. Season with salt and pepper and set aside over very low heat.
- Now for the bones. Preheat the oven to 425°F (220°C). Drain the bones and pat them dry. Put a large ovenproof pan over high heat. Pour in a thin film of canola oil, and add the garlic and the remaining 1 thyme sprig. Cook, stirring, for 1 minute. Add the bones, marrow side down, and sear for 2 minutes. You are not looking for color, just a bit of heat penetration. Flip the bones marrow side up and put the pan into the oven. Roast for 12 minutes. We suggest using a thermometer to check the core of the marrow for doneness. It should register 140°F (60°C). A knife should penetrate the marrow easily. If the bones wobble and tip over, loosely crumble a sheet of foil and nestle them for sturdiness.
- Take the bones out of the oven and place 1 or 2 bones, cut end up, in each shallow soup bowl. Divide the vegetable mixture among the bowls. Garnish with the parsley. Serve with the bread, mustard, and sea salt.
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