Three pieces of roasted bone marrow sprinkled with salt in a metal roasting pan.

This roasted bone marrow is a sure-fire to make. Sprinkle it with table salt and roast until rich, unctuous, and irresistible. Simply the all-time. Here's how to brand it.

Three pieces of roasted bone marrow sprinkled with salt in a metal roasting pan.

I observe it encouraging to know that this odd bit, once consigned to the soup pot, tossed to the dog, or thrown in the garbage, is at present finally being appreciated as a dish in its own right. Now that good fat is back on the table, marrow is seemingly everywhere. Many people avoid roasted bone marrow because it'due south fat. But information technology should be remembered that marrow is 69 pct unsaturated fatty. It'southward likewise a very nutritious food, containing iron, phosphorus, vitamin A, and trace amounts of thiamin and niacin. There's even more practiced news for marrow lovers. Science has shown that the fat of ruminants contains substances that boost and maintain our trunk'southward immune arrangement. So the Victorians were right—information technology is a healthy food and definitely fashion likewise practiced for the canis familiaris.–Jennifer McLagan

TIPS FOR BUYING BEEF BONES FOR ROASTED MARROW

  1. Marrow bones tin be cut to any length you desire. Inquire your butcher for pieces cut from the eye of the leg os, where the ratio of marrow to bone is highest. It's tricky to approximate how much marrow you lot'll get from whatsoever bone as it ranges widely depending on the thickness of the os: a 3-inch (7.5-centimeter) os usually averages around 1 ane/2 ounces (40 grams).
  2. The bones should already exist costless of meat and should olfactory property make clean and faintly meaty. The marrow itself should be whitish-pink in color; don't worry if you tin can see blood spots on the surface—that'due south normal.
  3. Buy extra bones to be certain y'all have plenty. Os marrow freezes well in or out of the os.
  4. You can ask for the bones to be cut lengthwise. This makes the marrow piece of cake to get at with any spoon—no need for a fancy Georgian spoon.

Roasted Os Marrow

Three pieces of roasted bone marrow sprinkled with salt in a metal roasting pan.

This roasted bone marrow is a cinch to make. Sprinkle information technology with salt and roast until rich, unctuous, and irresistible. Merely the best. Here's how to make it.

Jennifer McLagan

Prep xv mins

Cook 15 mins

Total 12 hrs thirty mins

  • Iv (3-inch) Marrow bones* (see Tips for Buying Beef Bones for Roasted Bone Marrow in a higher place)
  • Coarse sea table salt

  • Fill up a big basin halfway with ice water and add 1 teaspoon coarse sea table salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the table salt each time.

    Some testers have asked us, "Do I need to soak the bones?" The answer is yes. This removes the claret and any impurities from the marrow.

  • Drain the bones, encompass, and air-condition until you're ready to roast the marrow. Drain the bones and pat them dry. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.

  • Preheat the oven to 450°F (230°C).

  • Place the drained and dried marrow bones in a roasting pan. If the bones are cutting crosswise, place them standing upward; if the basic are cut lengthwise, identify them cutting side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To examination for doneness, insert a metal skewer into the center of the bone, then impact information technology to your wrist to gauge the marrow's temperature; the roasted bone marrow should be very hot. In that location should be no resistance when the skewer is inserted and some of the marrow will take started to leak from the bones.

  • Serve the roasted bone marrow immediately with spoons for scooping.

Serving: 1 portion Calories: sixty kcal (three%) Protein: one g (2%) Fatty: 6 chiliad (9%) Vitamin A: 18 IU Iron: 1 mg (6%)

Recipe Testers' Reviews

Originally published Jan 17, 2013

Recipe © 2011 Jennifer McLagan. Photo © 2011 Leigh Beisch. All rights reserved. All materials used with permission.

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