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Bone Marrow in Boston

Hi All -
We're looking for a butcher, or store, to buy Bone Marrow

Perhaps more accurately, Bones with Marrow.

You know, cook (bake?) the bone on our own, at home, which we've never done, but would love to try.

Thoughts on sources, recipes, and even more would be greatly appreciated!
We're in proverbial Metro West.

Do you suppose Blood Farm in Groton Ma. might be able to supply us?
Any local sources for goodness in the bone?



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  1. Try calling the Butcher Shop on Tremont. Can't go wrong with simply roasting the bones and sprinkling with some sea salt and lemon zest.

    1. I've seen them at Roche bros, and I've always wondered if they would/could cut them lengthwise, or into smaller round segments for roasting purposes.

      1 Reply
      1. re: nsenada

        Whole foods in the symphony has them from time to time in the freezer section by the meat department: you can also ask them to get it for you.

      2. In proverbial Metro West, I would give John Dewar a call. I haven't been in a while but I think they still have stores in both Newton and Wellesley.

        1. Shaw's/Star Market usually has them. At the one I shop at most often (Packard's Corner, Allston) they display them in the smoked meats section for some odd reason.

          1. Bought some recently at Pilgrim beef at Haymarket. I went by on Wednesday asking if I needed to pre-order and they said no, but they only have them on Friday/ Sat.
            When I got there at 5:30 on Friday they were already out, but when I told my sad tale, they went back and deboned a leg for me, and then sawed it into a couple of chunks. It was something like $1.25

            1. Johnie's Fresh Market in Brookline usually always has them. Since this is your first time buying try to make sure that the marrow "eye" in the bone will accommodate a your smallest spoon.

              As for cooking... Put them in a saucepan and just cover with cold water. Bring to a boil and hold for about 10 minutes. Then in a sautee pan add some EVOO and thinly sliced garlic with a pinch of freshly chiffonaded parsley. Brown the garlic slightly and then add the bones so that the marrow is exposed to the pan. Brown for 5 to 7 minutes on each side salting and peppering to taste. Serve with risotto and more fresh parsley.

              Be warned that the marrow is quite fatty and the grain helps to mitigate that in the meal. A nice strong wine will also do wonders in rinsing the palate for the next delicious bite!

              5 Replies
              1. re: FoodOfTheWorld

                Om nom nom nom ... I love marrow bones with fresh parsley salad and Maldon sea salt sprinkled over top.

                1. re: FoodOfTheWorld

                  Yah, welcome to chowhound FOTW nice recipe. I'm drooling too.

                  1. re: StriperGuy

                    Thanks for the welcome! I'll def be posting more around here. So far this is my favorite sites for foodies. I notice your handle in several threads and all your posts seem knowledgeable and helpful which is hard to find on the internet! I noticed you like bourbon in another thread so here's a recipe for you in particular (I have been a bartender for years...)

                    2.5 - 3 oz Bourbon (or Rye for a nice bite)
                    .5 oz benedictine
                    1 oz simple syrup
                    1 - 2 oz fresh lemon juice

                    combine in shaker full of ice and shake the heck out of it. strain into a cocktail glass.
                    (adapted from a friend at Eastern Standards recipe which is also the "Frisco" on their menu if I remember correctly.)

                    Eastern Standard
                    528 Commonwealth Avenue, Boston, MA 02215

                    1. re: FoodOfTheWorld


                      Funny I'm not usually a Benedictine fan, but just a smidge like that cut with the lemon juice might be just the trick. Heck might try one tonight.

                      Chowhound is a blast, again welcome.

                      1. re: StriperGuy

                        substitute punt y mes and old monk rum for the simple syrup/lemon juice and you have the 1919 cocktail (more or less)!

                2. Definitely give places a call. I found that the Butcher Shop is incredibly helpful over the phone and will order anything (even bear meat). Savenor's and Dewar's are great options too. I've seen them at the grocery store, but quality fluctuates. As for preparation, lightly sprinkle with sea salt and roast them in a roasting pan at 350 until they are soft and and jiggly. The flavor of the marrow itself is the hero. Don't over-complicate it. Serve it with some grilled bread.

                  1. I also see this at my local Stop & Shop quite often, so the nearest outlet to you may be an option.