- 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.
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.
Pick up a copy of Fergus Henderson's cookbook: "Nose to Tail Eating". He has some wonderful marrow recipes along with additional adventurous dishes.
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.
re: kc girl
Here's a different chart, same subject, that offers "Fats and Fatty Acids" information.
"BONE MARROW AS FOOD"
"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."
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/recipe...
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!!!
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.
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?