MENU
 
 
 
 

  • Roasted Marrow Bones - Very Posh!

    1 vote
    Roasted Marrow Bones - Very Posh!
    Prep: 2 min Cook: 20 min Servings: 4
    by Richard Blaine
    5 recipes
    >
    In Europe Roasted and/or Poached Marrow Bones are quite common in many higher end restaurants. It's really not something big here in the states yet although I have enjoyed them for years. It's really interesting how such a simple and common creature as a cow can make up a delicacy such as Roasted Marrow bones. Check it out!

    Ingredients

    • A Pyrex baking dish 8×8 or 9×13 or whatever size you have.
    • 4 to 6 Pieces of center-cut beef or veal or lamb marrow bones, about 3 to 4 inches long each.
    • 1/2 Cup Arugula chopped rough/fine
    • 1/2 Vidalia onion finely diced.
    • 1 Tbsp. capers
    • 1 Tbsp. olive oil
    • 1 Tsp. Sherry vinegar for acidity.
    • Some butter for spreading on your bread.
    • Salt and black pepper to taste.
    • 4 to 6 slices of thick French bread or black bread toasted.

    Directions

    1. 1. Take your Marrow Bones and put them in your baking dish. Make sure you stand them up on the wider of the two ends.
    2. 2. Preheat oven to 450 degrees and allow to heat up for ten minutes before putting the Marrow Bones in the oven.
    3. 3. Roast the bones for 20 to 25 minutes.
    4. 4. During the when the Marrow Bones are roasting assemble your salad.
    5. 5. Take 1/2 cup rough/fine chopped Arugula and put in a bowl.
    6. 6. Add your finely diced onion.
    7. 7. Add your capers.
    8. 8. Add olive oil and sherry vinegar
    9. 9. Add salt and black pepper to taste and mix together. Let stand to marry flavors while bones are roasting.
    10. 10. two or three minutes before bones are done spread some butter on your bread and grill it.
    11. 11. Take bones out of oven plate them let cool for a minute or two then take long thin knife and spread on your bread.
    12. 12. Top with some of the Arugula salad.
    13. Enjoy!

    Similar Recipes

    Comments

    • Richard Blaine
      Richard Blaine
      I like using veal to! I make Vietnamese Pho soup and boil the shanks and then scoop the marrow out and eat some before I add it to the soup! The marrow is also really good on a dish called Cote Du Boeuf!
      • Bob Vincent
        Bob Vincent
        Hi Richard:
        This is nice rendition of marrow bones. I generally use veal bones when making brown stock and demi glaze as the marrow and collagen make for a great stock. I will try this recipe the next time I make stock. Unfortunately the last good supplier of veal bones in my area was forced to close due to the downturn in the economy. Thanks for sharing!
        Best Regards,
        Bob

        Leave a review or comment