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Has Anyone Tried Making Marrow Bones?

jarona Jan 27, 2011 09:54 AM

You know, I had some (beef) bone marrow a couple of months ago and was blown away at how great it was. So.......I was in Wegman's last week and happened to come upon some marrow bones. I picked up a couple of packages. WOW!! They were incredibly inexpensive.

Has anyone ever roasted these babies? I'm just curious b/c I'm wondering how they turn out at home. Thanks in advance for any commentary!

  1. n
    noodlepoodle Jan 27, 2011 01:09 PM

    I once tried to make stock by boiling marrow bones and I ended up with a greasy mess. I too would love to have some input about how to use them as well.

    1. Disneyfreak Jan 27, 2011 01:20 PM

      The only way I've used them is in bean soup. It's something my mother did -- she put flanken and marrow bones in her bean soup. Yum!

      1. operagirl Jan 27, 2011 07:45 PM

        Here's a tried and true recipe from Fergus Henderson:


        3 Replies
        1. re: operagirl
          bushwickgirl Jan 28, 2011 03:34 AM

          I've always just roasted them and served them with grilled crusty bread; the lemon/parsley/caper drizzle cuts the rich fattiness and takes the marrow to another level.

          Here's an older thead with other cooking methods:


          And another thread with even more suggestions, plus a great sounding vegetable and marrow dumpling soup recipe:


          1. re: bushwickgirl
            ospreycove Jan 28, 2011 03:59 AM

            Bushwick's roasted recipe is the best. I use Marrow Bones cut to about 3 inches in length. Excellent, served as a first course, or just as a "snack".

            1. re: ospreycove
              jarona Jan 28, 2011 04:29 AM

              Thank you, all for your suggestions and links. I'm really excited about this!

        2. Chemicalkinetics Jan 29, 2011 03:23 PM

          I use them in soup. For example, the beef stock for Vietnamese Pho soup.

          1. j
            joonjoon Jan 29, 2011 08:55 PM

            Expensive? Marrow bones at my wegmans is like 1$/lb. How much was it at yours?

            They are wonderful at home and really easy. The only thing you have to watch for is to not over-roast them - the marrow will liquefy and run out if you overdo it.

            The Fergus Henderson recipe is good, the key imo is to dress the parsley at the last second and to treat it like a salad. When I first made it the parsley mixture turned into a soggy mess...but still good.

            Oh, and when I'm done with the marrow I save the bones for stock!

            1. c oliver Jan 29, 2011 09:42 PM

              These suggestions worked for me, esp. the bread on the bottom.

              ETA: oops, forgot the link: http://chowhound.chow.com/topics/683519

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