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Marrow Bones

post #1 of 8
Thread Starter 

Every year we get a steer butchered and until this year the thought of marrow bones never crossed my mind. (not sure why)

Anyways, I want some marrow bones. What should I tell the processing plant to make sure I get some good marrow bones for roasting?

Thanks guys!

post #2 of 8

Two methods. Cross gut the large leg bones into 3" pieces. Or my fav, cut length wise into 2 halves. Season with your favorite rub, i like Montreal Steaks Seasoning, and Roast at 425 for about 20-25 minutes, until golden and bubbling. Let cool for 15 minutes and spead the Marrow on slices of Crusty Bread. Eat topped with a Parsley Salad...JJ

 

From Bon Appétit and Fergus Henderon

 

Roast Bone Marrow And Parsley Salad

Ingredients

SERVINGS: 4
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • 2 small shallots, thinly sliced (about 1/3 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon drained capers
  • Coarse gray sea salt and freshly ground black pepper

Toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.

Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

post #3 of 8
If I had to pick the five most delicious foods bone marrow would be among them (duck fat, porcini mushrooms would take top spots too).

Weston Price found that natives once living in the Canadian Rockies range had a diet focused on bone marrow. He claims no whole skeletal remains were found in that area, but chipped bones of large animals. The people of those times were eating every single bit of marrow as it was packed full of nutrients . Same with organs. Even in animal world - the alpha male gets the liver, other organs. The lower rankings on the feeding ladder eat the meat.

We love bone soups, but what makes the day is scooping the marrow and spreading it on some bread when soup is finished cooking. Yum!
post #4 of 8
Thread Starter 


That recipe looks great Jimmy, thanks!

So I could tell the processing plant I want the leg bones cut into pieces and then cut in half?

I live in rural Indiana and have never seen marrow bones on the menu of any restaurant and I've never seen them sold in the grocery store so I don't think its a common thing around here. Just want to make sure I give the butcher the right directions so I get what I want.

Thanks again.

post #5 of 8

Yes you can instruct the butcher to cut the bones however you like. We primarily use ours for making stock, so we have ours cut into 1 1/2" thick rounds. These can be roasted or used for soup stocks. Don't forget to let the butcher know you want the tongue.

post #6 of 8
Quote:
Originally Posted by chipmanbbq View Post
 


That recipe looks great Jimmy, thanks!

So I could tell the processing plant I want the leg bones cut into pieces and then cut in half?

I live in rural Indiana and have never seen marrow bones on the menu of any restaurant and I've never seen them sold in the grocery store so I don't think its a common thing around here. Just want to make sure I give the butcher the right directions so I get what I want.

Thanks again.

 

Like these...JJ

 

From Goggle images.

 

smoked_paprika_crusted_marrowbones.jpeg 

 

marrow_bones.jpg 

post #7 of 8
Thread Starter 

Exactly like those!

Thanks again everyone.

post #8 of 8

Chipman, you are in for a Treat! My Culinary Students often asked what my last meal would be. It would be Roasted Bone Marrow, Fried Frog's Legs and Escargo with Garlic & Herb Butter...To Heck with my Cardiologist!...JJ:biggrin:

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