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Marrow

j
jsl Apr 5, 2005 11:41 PM

We love marrow from beef and veal bones. We roast them and also make Osso Buco because we love the marrow. It has to be the worst thing for us.....right? Anything else we can make with them besides great soup? Or perhaps we should forget about it because it is not good for us...which will bring on a kind of withdrawal.

  1. j
    Jim Washburn Apr 6, 2005 06:06 PM

    Suppose you find some dirt-cheap 1-inch thick crosscut sections of beef shank with some meat attached, and you buy them with the intent of browning them in the oven and then simmering in a stock pot. You want to save the marrow for a later use. Is it better to freeze the marrow raw, after the browning stage, or after it has simmered for a while?

    Jim

    1. k
      kc girl Apr 6, 2005 12:59 PM

      I wonder how many lands people eat bone marrow?

      1 Reply
      1. re: kc girl
        b
        butterfly Apr 6, 2005 04:10 PM

        Like pretty much every animal part, there are lots of Spanish recipes that use marrow (tuétano). I just got a cookbook with a recipe for sweet potatoes stuffed with butifarra and marrow that I'd like to try.

      2. c
        Carb Lover Apr 6, 2005 12:48 PM

        I'm a bone marrow fan myself. It sounds like you already do a basic roasted version, but I've linked my post on making Fergus Henderson's roasted bone marrow w/ parsley salad.

        What might be more of interest to you are the responses I got. I, too, felt some pangs of guilt about their high fat content, but people's responses made me realize that marrow is a great source of energy and nutrition when consumed in moderation, of course.

        I don't know about you, but I couldn't eat more than two bones in a sitting anyway. So enjoy your marrow and please post any interesting and delicious variations you discover along the way.

        Link: http://www.chowhound.com/topics/show/...

        4 Replies
        1. re: Carb Lover
          m
          macca Apr 6, 2005 02:51 PM

          I tried this recipe, and it was great. I served on marrow bone per person. I could not find veal bones, so I used beef bones. Wonderful- but, as you say, one per person is fine.

          1. re: macca
            c
            Carb Lover Apr 6, 2005 03:08 PM

            Glad you liked it. Yes, if this was part of a multi-course meal, then one would suit me just fine. My husband would def. prefer two though. The recipe allots 3pp which seems excessive to me, but veal bones probably don't have as much marrow as beef.

            1. re: Carb Lover
              m
              macca Apr 6, 2005 03:27 PM

              We had them as appetizer, so one was plenty- though I will say, the dog looked awfully sad when she realized they were not for her!!

              1. re: Carb Lover
                j
                jennyantepenultimate Apr 7, 2005 04:56 AM

                The bone marrow in adult bones is made more of fat than anything else so it would seem that veal bones would be more tasty and less of a pure fat experience. There might be more to eat in adult beef bones vs veal bones but it's not marrow, it's fat.

          2. c
            curiousbaker Apr 6, 2005 11:48 AM

            I thought that marrow was loaded with nutrients, if rich. I just Googled and found very little information. Does anyone know?

            2 Replies
            1. re: curiousbaker
              k
              kc girl Apr 6, 2005 12:34 PM

              Here's some nutrition info for raw Caribou bone marrow. Maybe that's close to beef bone marrow?

              Link: http://www.nutritionanalyser.com/food...

              1. re: kc girl
                k
                kc girl Apr 6, 2005 12:58 PM

                Here's a different chart, same subject, that offers "Fats and Fatty Acids" information.

                "BONE MARROW AS FOOD"
                from: http://encyclopedia.lockergnome.com/s/b/Bone_marrow
                "Bone marrow has fallen out of favor as a food, commonly now being used only as a flavoring for soup. Bone marrow is a source of protein and high in monounsaturated fats. These fats are known to decrease LDL cholesterol levels. Some believe this results in a reduced risk of coronary heart disease, prompting them to make bone marrow a dietary staple. The lack of heart disease and obesity in our hominid ancestors has been credited to their regular consumption of bone marrow. It has also been credited to the fact that they were physically active and died at a young age of other causes. The actual health effects of the addition of bone marrow to the diet is unknown."

                [edit
                ]
                You're right! curiousbaker. I would suppose there isn't much information about this on Google. It was a delicacy in my grandmother's home @1965 (after my little brother was born) and a few times after that over the years.
                Rx Adults, see, http://www.answers.com/topic/bone-marrow

                She always got first crack at it, but often allowed us to indulge. I think I've tasted it twice, and it was always a pot roast bone after it steeped in the American soup or stew with a bay leaf, carrots, onions, celery and maybe potaotes, maybe turnips.

                And, I guess the charts would also vary according to what feed the animal region was given.

                And, it's common in Osso Bucco, is that right? They have that at some French restaurants.

                See also, http://www.jewishfood-list.com/recipes/beef_veal/stews/ossobucco02.html

                And, then there's Scotch Broth From the 1881 Household Cyclopedia (made with salt beef or brisket and a marrow bone)

                "Sot on the fire 4 ounces of pearl barley, with 6 quarts of salt water. When it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with 2 pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoy, or you may use turnips, onions, and grated carrots; keep it boiling for at least 4 or 5 hours, but, if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served separately."

                Love that barley!!!

                Link: http://www.nutritiondata.com/facts-00...

            2. j
              JudiAU Apr 6, 2005 11:40 AM

              Zuni cafe cookbook has a recipe for a marrow sauce served on toast with their steak. Very good. Ate it last week. The St. Johns cookbook is wonderful but the marrow recipe is very plain.

              1. l
                Leper Apr 6, 2005 10:14 AM

                Pick up a copy of Fergus Henderson's cookbook: "Nose to Tail Eating". He has some wonderful marrow recipes along with additional adventurous dishes.

                1. j
                  JErome Apr 6, 2005 02:33 AM

                  do a websearch for Moëlles a la bordelaise. if you can find them. Also, bordelaise sauce is made with bone marrow, so you can serve them on vegetables, steaks, or even oily fish like mackerel.

                  Or just cook them lightly in soup and serve them on toast.

                  Or just do the word moëlle (different results - moelle without the dots) and recette (or recipe) and you'll get tons of leads. Like one I just saw for a Belgian garlic and bone marrow soup.

                  Link: http://www.belgourmet.be/fr/recettes_...

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