Roasted Bone Marrow Recipes

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ROASTED BONE MARROW WITH PARSLEY TOPPING

Provided by Alton Brown

Time P1DT55m

Yield 4 to 6 servings

Number Of Ingredients 15



Roasted Bone Marrow with Parsley Topping image

Steps:

  • Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
  • When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
  • Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
  • Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
  • While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
  • When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.

6 to 12 cups cold water
2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
4 (6- to 7-inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bones (See Cook's Note)
540 grams (about 4 cups) ice cubes
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 cup (25 grams) packed chopped fresh parsley
1/4 cup (15 grams) packed chopped celery leaves (or additional parsley leaves)
1 tablespoon (10 grams) finely chopped inner celery stalk
2 teaspoons (5 grams) finely chopped lemon peel
1 teaspoon (6 grams) minced shallot
1 teaspoon (4 grams) minced garlic
1 teaspoon (5 grams) capers, drained and chopped
2 to 4 slices toasted bread
Flaky sea salt (or additional kosher salt), for serving

ROASTED MARROW BONES

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 0



Roasted Marrow Bones image

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.

ROASTED MARROW BONES

Provided by Fergus Henderson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Roasted Marrow Bones image

Steps:

  • Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
  • Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 4 grams, TransFat 0 grams

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted

ROASTED BONE MARROW

Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes.

Provided by mlao77

Categories     < 30 Mins

Time 20m

Yield 8-12 Bones, 4-6 serving(s)

Number Of Ingredients 8



Roasted Bone Marrow image

Steps:

  • Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
  • Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
  • Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.

8 -12 beef bones with marrow, 3 inches long, 3 to 4 pounds total
1 cup fresh parsley, roughly chopped
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
coarse sea salt
crusty bread, 1/4 inch slices, toasted

ROASTED BONE MARROW WITH SALSA VERDE AND CAVIAR

Provided by Michael Symon : Food Network

Categories     appetizer

Time 8h45m

Yield 4 servings

Number Of Ingredients 14



Roasted Bone Marrow with Salsa Verde and Caviar image

Steps:

  • For the marrow bones: Submerge the marrow bones in ice water to soak overnight in the refrigerator. This is to draw out any impurities that they're holding onto. The marrow will become slightly less pink and begin to turn white.
  • For the salsa verde: In a mixing bowl, combine the olive oil, parsley, capers, chili flakes, anchovies, shallots, garlic, jalapeno and lemon zest and juice. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld.
  • Preheat the oven to 375 degrees F. Preheat a grill pan over medium-high heat.
  • Remove the bones from the ice water and pat dry. Discard the water. Line up the marrow bones on a half sheet tray and roast until the marrow in the center is very soft and molten, about 7 minutes.
  • For serving: Slice the baguette on a diagonal with a serrated knife, brush with olive oil and grill on both sides until toasted, about 1 minute per side.
  • Add the roasted marrow to a plate or platter. Spoon the salsa verde over the top, followed by the caviar. Serve with the grilled bread on the side.

3 marrow bones (veal femur bones), spilt in half lengthwise
1/2 cup extra-virgin olive oil
1/3 cup finely chopped fresh parsley
2 tablespoons salt-packed capers, rinsed and finely chopped
1/2 teaspoon chili flakes
2 anchovies, rinsed and finely chopped
1 shallot, finely minced
1 clove garlic, grated
1 jalapeno, seeded and minced
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 demi baguette
Extra-virgin olive oil, for brushing
Sturgeon caviar, for serving

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