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Feb 27, 2007 07:48 PM

Bone marrow -- what do I do?

I just stumbled across some bone marrow at the grocery store and bought it on a whim. But now I don't know what to do. I haven't found many recipes at all and am kind of at a loss.
Has anyone cooked them before? Any suggestions or recipe recommendations?

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  1. roast them and then then sprinkle with sea salt, pick out the bone marrow with a fork, and eat with some toast points or just by itself

    eat it all, its good for you!

    1. bitsubeats is right. The best way to enjoy it is merely scraping it onto toasts with a sprinkling of sea salt and a little topping of parsley salad. Just chop flat leaf parsley, shallot, and lemon juice. What you'll get is the nice deep flavor of the marrow, the bite and slight salty burst of the sea salt, and the tart and flavorful balancing effect of the salad. It's something that I read in a GQ of all things, which actually has good food articles now.

      1. "eat it all, its good for you!"

        Ummmm....I love bone marrow and, in fact, had some last weekend with an ultra-rich boeuf bourguignonne BUT if im not mistake, its 100% fat. All cholesterol- and not the good kind.

        Can you enlighten me on how its good for you, bitsubeats? If ive been mistaken all this time, Id love to indulge in marrow everynight.

        4 Replies
        1. re: Agordo

          I don't know the health benefits, but I know its good for you cause my mom says so!!

          (mom's are always right).

          also on survival shows they always reccomend eating marrow when eating meat, cause it provides a good source of calories - high fat content.

          I bet I made that last comment up, but it sounds right to me!

          1. re: Agordo

            Well, according to Wikipedia:

            "Bone marrow is a source of protein and high in monounsaturated fats. These fats are known to decrease LDL cholesterol levels resulting in a reduced risk of cardiovascular disease, prompting some to make bone marrow a dietary staple. The actual health effects of the addition of bone marrow to the diet remain unclear."

            1. re: Agordo

              Beef marrow is comprised of almost equal amounts of protein and fat. Cholesterol is not unhealthy. Saturated fat is also quite good for you. You might want to research the fallacy of the lipid hypothesis of heart disease. Start with "Good Calories, Bad Calories" by Gary Taubes.
              Beef has also been given a bad rap. The principle fat in beef is not saturated, but rather the same monounsaturated fat found in olive oil (oleic acid). The other fat in beef is saturated, but a third of it is stearic acid (which is metabolized in the body as oleic acid), so it will raise both HDL and LDL cholesterol in equal amounts (the effect on total cholesterol being neutral). In sum, more than 70 percent of the fat found in beef will improve relative levels of HDL and LDL. Now compare that to the metabolic effect of high-glycemic carbohydrates, which will lower HDL, incease triglycerides, and cause the LDL to be comprised of small, dense, highly atherogenic lipoproteins. Eat the marrow! Skip the toast!

              1. re: Agordo

                If you take a look at human ancestry, there was not one culture who did not eat bone marrow.
                It is incredibly healthy and includes lots of protein, fats, vitamins and minerals.

                Strangely enough people today are afraid of animal fats, but at the same time we are quickly realizing what our ancestors once knew - that fat and protein are the two most important things a human can eat.

              2. Here is how I use bone marrow. (did'nt know it could be purchased by its self. I always went to the trouble of buying marrow bones and scraping the marrow out. Then sieving it to make sure that there weren't any bone splinters.)

                Basic Vegetable Soup with Marrow Dumplings

                2 (2 or 3) pounds Soup Meat and Bones, Beef Shank w/Bone
                1 Veal Knuckle -- have butcher crack
                for a rich, brown broth: brown meat &
                bones in a 350° oven
                3 quarts Water (can use vegetable liquor)
                2 tablespoons Salt
                1 twenty-eight oz. can Tomatoes -- undrained
                1 or 2 large onions -- chopped
                1 cup Green Peas
                1 cup diced Potatoes
                1 cup sliced Carrots
                1 cup sliced Celery
                1 cup Baby Limas
                1 cup cut Green Beans
                1/2 cup uncooked Med. Barley
                2 tablespoons chopped Parsley
                1/4 teaspoon crushed Thyme
                1/4 teaspoon Sugar

                >>>>> Marrow Dumplings <<<<<
                1/3 cup raw marrow -- (3 oz.)
                2 teaspoons finely cut parsley
                2 eggs, unbeaten
                1/2 teaspoon salt
                1/4 teaspoon paprika
                2 or 3 pinches (abt.) of baking powder**
                1 cup (20 crackers) soda crackers, rolled fine
                some granular onion powder (to taste)**

                In a large stock pot, place meat, bones, water, crushed thyme (also, 8 or 10 pepper corns). Heat to boiling. Simmer 2-1/2 to 3 hrs., or until meat is tender.

                Remove meat and bones. Cut up meat and reserve. Strain broth and skim off fat. Add cut up meat. Add barley, parsley, and simmer for 1/2 hr. Then add vegetables in order required for doneness, pease last...over a period of another 1/2 hr. Take care that vegetables do not become mushy.

                At this point adjust seasoning....salt and pepper to taste. Add 1 T Aromatic Bitters (optional) just before serving.
                Any addition or substitution can be made. Pasta, lentils, rice, corn, broccoli, etc. Double for Freezer.

                For MARROW DUMPLINGS: Scoop marrow from beef shank bone and press through a course sieve. Add remaining ingredients in order given and beat until thoroughly blended. Let stand for two minutes to stiffen slightly for easier handling. Shape
                level T. of mixture into ball with hands. Drop into boiling soup, cover and simmer gently for 5 minutes. Serve at once in soup. 4 - 5 servings.
                **This is something I do because I believe it makes the dumplings a bit lighter and flavorful. Have also used finely ground dry bread crumbs in place of the soda crackers. Have also frozen the raw dumplings successfully

                "Makes 8 Main Dish Servings"
                Source: "From Ladies Home Journal, March, l977"
                Yield:"about 12 cups"

                1. I put marrow bones in the pot to make a navy bean and barley soup. With dill, black pepper, and sea salt.