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?
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!
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.
"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.
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!
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."
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!
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.
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"
I put marrow bones in the pot to make a navy bean and barley soup. With dill, black pepper, and sea salt.
I've never tried either of them, but the Zuni Cookbook (Judy Rodgers) has 2 marrow recipies that I've looked at and thought about. One for a marrow gremolata and one for a sauce of some sort. I can paraphrase them for you if you'd like....though I don't have the book with me at the moment. (yep...I'm chowhounding at work...what can I say?)
My boyfriend has returned the Zuni cookbook to the library! That jerk! (it was due two days ago...) So, sorry, I'm teasing you with recipes I can't provide. But I know that tons of other HomeCooking 'hounds have accesss to it so I'm sure somebody else can provide it...*nudge nudge to all the somebodies out there*
Bone marrow isn't 100% fat - it's also a source of protein - and the fat it contains is, I think, a good unsaturated fat. But I don't know if I'd laud it as a "healthy" food. It certainly is tasty, though. I order veal osso bucco almost more for the marrow than the meat!
Dumplings and risottos sound good, but if you love the flavor of roasted marrow, the best way to enjoy it is just with a sprinkle of salt, all by itself or with toast points. Although, I am tempted to try a squeeze of lemon next time.
I used to see marrow bones sold all the time at the grocery (they're cheap and my dogs loved raw marrow bones) but recently found that my butcher sells them and the quality looks much nicer.
Can someone please tell me how to roast them without the marrow leaking out of the bottom? What temperature do you use and for how long are they roasted?
Have always eaten the marrow from the bones used to make soup. Osso bucco marrow is better than the meat surrounding the bone. Recently read that the marrow is protein and not fat so I don't feel guilty after injesting it for at least a half century.
Marrow is HIGH in protein but still has a lot of fat. Incidentally, this is probably what's leaking out when you roast the bones. The last time I roasted bone marrow, I did it in a small pyrex bowl and pulled it out to find bones with soft marrow waiting for me and a puddle of something at the bottom of the bowl. Later, after the bowl had cooled I started to clean it out and the puddle had hardended to what looked like clear white fat (I bet it makes great soap!). Actually, I guess I could have kept it and used it as lard or cooking fat...
I roast my bones at 350 for 15-20 minutes. Don't roast too long or the marrow will actually get kind of chewy on the edges.
I bought a pack of two bones and roasted them standing on one end at 350 for 15 to 20 minutes exactly like suggested. The problem was that one of the bones was significantly thicker than the other and I ended up sticking that one back in the oven for another 5 minutes. When I scraped the marrow out some of it was still a little bit pink. I don't think that was necessarily bad to eat because I didn't get sick.
Story is, thicker bones take longer to roast. An indication is when the marrow starts to bubble vigorously it's about done.
i grew up eating marrow!i absolutely loved it but my brothers and sisters hated it. i grew up in L.A. and my parents are from Mexico so my experience is a bit different but DELICIOUS.My mom would make a fresh, roasted but simple salsa: roasted tomato, roasted jalapeno, and some garlic.
Then she would make the marrow in a huge pot of beef stew. We'd scoop it out with a knife, spread it on a tortilla, put the salsa, lime and salt and consume! It was so great. I am curious to see how it tastes on toast. I'm sure just as good!