Whole Foods - Beef Marrow Bones
Was at Whole Foods this evening and saw Marrow Bones in the freezer section.
Has anyone had any experience with these? Are they suitable for roasting?
re: hill food
My favorite way of using marrow:
Marrow Dumplings for Soups
1/3 cup (3 ounces) raw marrow
2 teaspoons finely cut parsley
2 unbeaten eggs
½ teaspoon salt
¼ teaspoon paprika
20 soda crackers, rolled fine OR:
1 cup finely grated bread crumbs
granular onion powder (to taste), optional
Scoop marrow from beef shank bone and press through a coarse sieve (to remove any pieces of bone or splinters).
Add remaining ingredients in order given and beat until thoroughly blended. Let stand 2 minutes to stiffen slightly for easier handling. Shape level teaspoon of mixture into balls with hands. Drop into boiling soup, cover and boil gently 5 minutes. Serve at once in soup.
Note: Recipe doesn't call for it, but I add a touch of baking powder so the marrow dumplings won't be so dense. About 1/3 teaspoon, or a little less. Good in any chicken, beef, and especially vegetable soups. Can be frozen for future use.
one of the ways you see this in restaurants is roasted in the oven (I don't know if it's basted with anything during the roasting) then served on a plate with toast/crackers/bread to spread the marrow on and some salt. Saw this in a No Reservations in NYC, but I can't remember the exact details of how they served, but Bourdain says it's one of his favourite foods.
A staple of South Texas Mexican food is beef caldo, or soup, which is made with beef shank, cabbage and other cold-weather vegetables. But families fight over who gets the tuetano, or beef marrow, which is prized as a spread , like butter, on fresh corn tortillas. It's wonderful stuff and it is served as an appetizer in many high-end Mexican eateries.
I buy them from WF (my SO can't believe that you actually have to pay for bones) and use them to make stock by first roasting them and then simmering them forever. It's not as nice as veal bones for stock but easier to find. I'll sometimes lose a few of them between the oven and the pot - depends who in the house knows about tasty marrow (great with bread, onion, and mustard).