Best 4 Roasted Marrow Bones Recipes
Immerse yourself in a culinary adventure with our roasted marrow bones recipes, an exquisite delicacy that tantalizes taste buds and nourishes the soul. Discover the art of roasting bone marrow to perfection, unveiling its rich, buttery flavor and velvety texture. Indulge in a medley of recipes that showcase the versatility of this culinary gem, from classic preparations to innovative twists. Explore variations that incorporate herbs, spices, and delectable accompaniments, elevating the marrow bone experience to new heights. Prepare to embark on a journey of culinary delight as you delve into our curated collection of roasted marrow bone recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
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
Steps:
- 1. 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.) 2. 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.
Tips:
- Choose the right bones: Marrow bones from beef or veal are the best for roasting. Look for bones that are at least 3 inches long and 1 inch in diameter.
- Prepare the bones: Saw the bones into 2-3 inch pieces. Use a meat cleaver or a sharp knife to split the bones lengthwise. This will help the marrow to cook evenly.
- Season the bones: Season the bones with salt, pepper, and any other desired spices. You can also add a drizzle of olive oil.
- Roast the bones: Place the bones in a roasting pan and roast them in a preheated oven at 450°F for 15-20 minutes, or until the marrow is golden brown and bubbly.
- Serve the bones: Serve the roasted marrow bones immediately with crusty bread, crackers, or vegetables. You can also use the marrow to make a delicious sauce.
Conclusion:
Roasted marrow bones are a delicious and nutritious snack or appetizer. They are perfect for a party or a special occasion. With just a few simple ingredients and a little bit of time, you can easily make this classic dish at home. So next time you're looking for something special to serve, give roasted marrow bones a try!
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