Henry David Thoreau urged us to live deep and suck out all the marrow of life. Well, I'm here to urge you to suck on roasted bone marrow! Seriously, this is one of the most delicious, low-cost food items you can prepare.
On Eating Bone Marrow
Bone marrow is a wonderful source of protein and high in monounsaturated fats - the good fats. Legend says that Queen Victoria ate marrow every day. Although she was not a skinny woman, she lived to be 81.
Anthony Bourdain says he wants the following recipe as his last meal:
Roast Bone Marrow and Parsley Salad
Ingredients:
12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons (30 grams) capers
2 tablespoons (30 ml) extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving
Procedure:
1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away.
2. Prepare the parsley salad: While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
3. Serve the dish: Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.
(Image: Press Democrat | Recipe: Fergus Henderson)
Tags
Recipe Review, Ingredients - Meat, Frugality, bones, bone marrow, marrowRelated Links
- Dessert Recipe du Jour: Plum Crumble
- Homemade Pizza: Chicago-Style Deep Dish
- Recipe Review: Zucchini-Potato Frittata
- Picture Yourself Cooking with Your Kids by Beth Sheresh
Book Review 2009 - Recipe Review: Kale and Potato Puree
Share
Comments (18)
Weekly Email
Top Posts
Top Recipes
- Weeknight Dinner: Quick Udon Noodle Soup
- Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
- Lobster to Sweet & Sour: How To Make 6 Stir-Fry Sauces
- Recipe: Baked Persimmons
- DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!)
Top Tours
- Daniel's Cure-Inspired Project
- Tamar's Labor of Love Renovation
- Kitchen Gallery: White, Bright, and Clean
- Jean Greenfield's Kitchen And Garden In San Anselmo
- Kitchen Spotlight: San Francisco Sleek Yet Vintage Re-Do
© 2009 Apartment Therapy
nope....can't bring myself to do it.
view spossberg's profile
I'll have your share then, it sounds divine!
view SoSue's profile
this is the recipe from St. John in London, i think a friend of Anthony Bourdain. it is an excellent dish and one of my all time favorites - EVER.
view eec007's profile
opps, i see the link at the bottom now that is from St. John's.
view eec007's profile
Looks delicious, this is one of my favorite winter dish. I've never prepared it myself, but this looks easy.
view Eve in Hochelaga's profile
I’ve made this recipe a couple of times now[it’s in Dulnea's Last Supper], and I recommend soaking the bones overnight in water [in the fridge, to least any blood] per Jacques Pepin, and also adding a splash of your favorite vinegar when dressing the parsley – and not going overboard with said parsley, either… watercress is actually my preference [a mix, at least]
view scarrico's profile
There's a gastropub down the street from me (Capitol Hill in Seattle) that serves marrow as one of its specialties.
view confusednazgul's profile
I made this recipe a while back and wasn't really wowed by the marrow but I did really like the parsley salad. I got my marrow bones frozen at Whole Foods and I wonder if the freezing or the (probably) factory-farmed cow they came from killed the flavor Bordain loves. I'd like to try it again if I can get ahold of fresh veal marrow bones to use.
view BillJ's profile
We just had a version of this at Craft Steak (meat packing district in Manhattan) I've never felt like such a carnivore. It was great.
view Scoutmandoo's profile
Good technique scarrico. I learned that as well after a stage at Masa in SF years ago. The chef would also pop the marrow out after an overnight soak and sliced it to cook rather than roasting the whole bone.
view art's profile
When I was little I would eat marrow and my brother found it to be the most disgusting thing he ever saw. I still love it. I'm going to have to try this!
view girlonthem00n's profile
Oh. We always gave the beef marrow to the dog. (Granted, we only seemed to get one at a time, but still.) Haha.
view squidlette's profile
Actually, Thoreau urged us to live deep and suck out all the marrow of life. Not that it really matters, but the teacher in me had to correct. It's an illness.
view LitNerd's profile
must watch!
http://www.youtube.com/watch?v=YybhuBmzhvA
view mschatelaine's profile
My mom used to make stew with hearty winter vegetables & marrow bones when I was a kid, so this is big-time comfort food for me. I'm going to try this one!
view prolix's profile
LOVE it!!!
view Justbreathe226's profile
LitNerd, I can't believe I thought it was Whitman. I know better!!
view Kathryn Hill's profile
marrow is awesome.
view loislane's profile