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Bone Marrow recipes wanted

I am specifically looking for ideas using roasted bone marrow. In a google search Fergus Henderson's recipe keeps popping up as well as a food and wine magazine recipe. Any others out there. I bought a whole bunch of beef marrow bones and already used some for soup.

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  1. There's a great book called "Bones". I use the marrow to make risotto milanese as well as just plain roasted marrow bones and spread it on toast.

    1 Reply
    1. re: hankstramm

      I second the risotto milanese - by happy accident we mixed some marrow from veal osso buco into accompanying risotto (because I didn't have any bread on hand) and it was DIVINE!

    2. I have never had this and was wondering what kind of bones do you use for roasted marrow and where do you get them. Thanks

      4 Replies
      1. re: bookwormchef

        Beef leg bones. Asian markets often are a good source. You might have to buy the end joints as well as the long part that has the marrow, but around here the price is $0.99 a pound. And if you have a dog or want to make beef stock, there's nothing wasted.

          1. re: Zeldog

            Femur bones and I try to avoid Asian markets for beef in general, but for bones--I guess it wouldn't matter much.

            1. re: hankstramm

              If you use the Asian bones....it DOES make a difference healthwise, especially in the marrow !

        1. What do you mean by recipes? There's not really much that you can do with the stuff other than roast it spread on toast or something similar and eat it.

          Are you just not sure how to roast it?

          2 Replies
          1. re: HaagenDazs

            I was thinking the same thing. You could always make a nice beef stock. I put them in my tomato sauce.

            1. re: HaagenDazs

              Marrow Dumplings are best when served in vegetable soup with a beef stock base or in chicken soup!

              1/3 cup raw marrow (3oz)
              2 teaspoons finely cut parsley
              2 eggs, unbeaten
              1/2 teaspoon salt
              1/4 teaspoon paprika
              20 soda crackers, rolled fine (1 cup) (I have used fine plain bread crumbs)

              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 2 minutes to stiffen slightly for easier handling. Shape level tablespoon of mixture into balls with hands. Drop into boiling soup, cover and boil gently 5 minutes. Serve at once in soup.
              4 to 5 servings

              I love these Marrow Dumplings and make them often especially for vegetable soup. They freeze well, too! Just make, spread balls onto a flat pan or tin and put in freezer uncooked. When frozen solid put tinto a plastic freezer bag. Then when you are making a soup just pop a few in to cook with the soup.

              Recipe is from "Meta Given's Modern Encyclopedia of Cooking" Vol. one - p. 244

            2. I bought some marrow bones from the Jewish deli. i roasted them and spread the marrow on toast. I had also brushed them with some herbs. I was underwhelmed. What am I missing?

              2 Replies
              1. re: sarah galvin

                Maybe sea salt (I like the big, flaky kind) and something a bit acidic (like lemon or balsamic)? I think marrow is one of those things that some people love fervently and some people are just sort of indifferent to (I'm in the former camp, but have many friends in the latter).

                1. re: sarah galvin

                  Parsley salad! The salty-acidic bite really helps cut the fat so you feel like you're not eating a big lump of butter. It's in Fergus Henderson's recipe

                2. I made a consume' in school a long time ago that was garnished with sliced marrow. If you couldn't push it out cold in one piece, then a cleaver applied to an end standing upright did the trick....gooood luck !

                  1. Thanks to all. I ended up roasting them on their own. I made toasts from a rosemary baguette rubbed with garlic. After roasting i sprinkled them with some sea salt. It was very good.

                    1 Reply
                    1. re: free sample addict aka Tracy L

                      Beinlausir Fuglar

                      Top round or sirloin tip cut for rouladen, about 3 lbs
                      beef marrow (I get from 16 - 20 three inch bones)
                      beef broth 2 or 3 14oz cans
                      parsley, flat leaf, the leaves only no stems
                      onion, 1 med - large cut in small dice
                      1 large carrots, or 2 med cut in small dice, or coarsely grated
                      bay leaf, 1-2
                      salt and pepper
                      Spread top round slices with marrow, top with parsley leaves add salt and pepper. Roll up and secure with toothpicks. Brown in batches in cast iron dutch oven. Remove from pan. Add onion and carrot, saute till soft. Add more marrow if necessary to pan. Add meat back to pan with enough beef broth and water, just to cover. Add bay leaves. Add vinegar, (mom never measured, always said add a glug). I add about 2 tablespoons and then taste it.Simmer gently until tender or cover with the cast iron lid and cook in the oven for an hour. Add salt and pepper to taste. Skim off fat before serving. Remove toothpicks, (it's easier to do this when still slightly warm). It's good to make this ahead (allowing to cool to skim the fat) and it's ok to freeze, too.
                      You can make a rich flavorful gravy in the dutch oven before serving. We serve this traditional dish with mashed potatoes

                    2. I have made marrow dumplings similar to Lizbet using 2 to 3 marrow bones roasted,1 egg, whole wheat bread crumbs or motzah meal, chopped spinach &fresh parsley S & P, pinch of fresh nutmeg with wonderful results. I also roast the marrow bones extract the marrow mix with bread crumbs, chpd spinach, fresh chpd parsley, grated parmesan cheese, S&P and stuff back into the bones and bake until heated through and slightly browned on top.The bones then are simmered for stock.

                      I don't make any of these very often since marrow is 97% fat and it concerns me but I had an abundance of marrow bones given tome and made good use of them.