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by The Team
Cooking bone marrow in high heat yields a nicely caramelised bovine treat.
Love bone marrow? If you crave rich, indulgent flavours and the satisfaction of having a succulent, truly melt-in-your-mouth type of dish, then roasted bone marrow is a culinary treat you shouldn’t pass by.
Count on us to guide you through the process of roasting bone marrow to perfection, providing you with some top tips and techniques. So, grab a crusty bread, some olive oil and get ready to embark on a delightful journey of flavours!
Before we dive into the cooking process, let’s take a moment to appreciate the beauty and uniqueness of roasted bone marrow. Bone marrow refers to the soft, fatty tissue found inside the bones of animals, and it’s often obtained from either beef bones or veal bones. When roasted, it transforms into a savoury delicacy that boasts a unique texture and a depth of flavour that is truly remarkable.
Beef is more commonly used, but you can also obtain marrow bones from veal. Note that the latter has a milder flavour than the former. Feel free to ask your butcher or trusted online marketplace for recommendations.
To begin your roasted bone marrow adventure, you’ll need to procure some high-quality marrow bones. Visit your local butcher or favourite online marketplace for some fresh beef marrow bones. Look for ones that are relatively thick, as they tend to yield more marrow inside.
The size and quantity of the bones will depend on your preference and the number of servings you plan to make. If you prefer to shop over the internet, you can trust that online marketplaces like Manettas can give you recommendations to make sure you’re happy with your purchase.
Once you have your marrow bones, it’s essential to prepare them properly before roasting. How do you do it? Preheat the oven to 230°C. While the oven is heating, place the bones on a foil-lined baking sheet, ensuring they’re arranged in a single layer. This will allow for even cooking and ensure the marrow remains intact during the roasting process.
Tip: You can typically find fresh marrow bones in many Asian grocery stores. Note that you can also use frozen ones and these are okay especially if you’re making soup. But if you intend to serve the bone marrow itself, the fresh variety is ideal.
Marrow bones are typically cut crosswise but you can ask your butcher to cut the bones lengthwise as seen here.
Roasting bone marrow requires a careful balance of time and temperature to achieve the desired texture and flavour. Here’s our step-by-step guide to roasting marrow to perfection:
To remove any blood or impurities, soak marrow bones in salted water for about an hour. This ensures a cleaner flavour and enhances the overall dining experience.
While the bones are soaking, take this opportunity to prepare a fresh parsley salad to accompany your roasted bone marrow. Combine parsley, a splash of fresh lemon juice and a drizzle of olive oil in a small bowl. Mix well and set it aside for later use.
After the soaking time has elapsed, remove the marrow bones from the water and pat them dry with a paper towel. Sprinkle the bones liberally with kosher salt, ensuring an even distribution.
Place the seasoned bones on the foil-lined baking sheet and transfer them to the preheated oven. Roast for approximately 15-20 minutes or until the marrow begins to turn golden brown and the edges of the bones are nicely caramelised.
Remove the now roasted bones from the oven and let them rest for a few minutes. The marrow should have a jelly-like consistency, easily scooped out with a small spoon. Serve the roasted bone marrow immediately with the parsley salad you prepared and some toasted bread on the side. Sprinkle it with sea salt if you wish.
Now that you have the basic technique down, here are some additional tips and variations to enhance your roasted marrow bones experience:
While parsley is a classic accompaniment, feel free to explore other herbs and spices to complement the rich flavours of the marrow. Fresh thyme, rosemary, a sprinkle of smoked paprika or even salt and pepper can add delightful nuances to your dish.
Marrow comes in two main types: red bone marrow and yellow bone marrow. Red marrow is found in leg bones, while yellow marrow is found in other bones and has a higher fat content. Experiment with both types to discover your preference.
If you prefer a restaurant-style presentation, you can roast the marrow bones in an oven-proof skillet. This method adds a touch of elegance to your dish and allows for a beautiful presentation when serving.
Bone marrow and braised octopus add a whole new flavour to this “Risoni” pasta. How about this exclusive Sicilian recipe for your next dinner party?
Beyond its exquisite taste, your favourite roasted bone marrow meal offers several benefits to your health. Marrow is, in fact, a nutrient-rich food that provides essential vitamins and minerals, including calcium, phosphorus and iron. It’s also a source of healthy fats, which are crucial for brain function and overall well-being.
In addition, bone marrow is known for its potential immune-boosting properties and its contribution to joint health. As with any food, moderation is key, and it’s always best to consult with a healthcare professional regarding specific dietary needs or concerns you may have.
Cooking (and eating) bone marrow can be an incredibly rewarding culinary experience, one that allows you to indulge in a symphony of flavours and textures. By following our roasting tips, you’ll be a master of the art of roasting marrow in no time, delighting yourself and your guests with an unforgettable roasted bone marrow recipe.
