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
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.
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.
STOCK FROM ROASTED BEEF MARROW BONES
I have heard that roasting beef marrow bones creates a more robust beef stock, so decided to try it. After all, roasting does bring out more flavor from most foods, such as vegetables. I found this method on Simply Recipes .com. Their recipes makes 4 quarts. My store did not have that many bones!
Provided by threeovens
Categories Stocks
Time 4h10m
Yield 2 quarts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
- Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
- Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
- Remove everything and place in a large stockpot.
- Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
- Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
- Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
- During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
- Use tongs to remove bones and vegetables.
- Strain stock through cheesecloth to remove all solids; let cool to room temperature.
- Store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
- Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.
Nutrition Facts : Calories 20.1, Fat 0.1, Sodium 13.4, Carbohydrate 4.8, Fiber 0.9, Sugar 2, Protein 0.5
ROASTED MARROW BONES
Provided by Fergus Henderson
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
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
ROASTED BONE MARROW WITH PARSLEY TOPPING
Provided by Alton Brown
Time P1DT55m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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