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Any Marrow Lovers??

I have never had roasted bone marrow. I am going to a restaurant in a few weeks and the pictures of this dish make me want to try it.

Can someone explain the texture and flavor?

 
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  1. I am a marrow lover. I still remember the first time I had it, about 20 years ago in a French restaurant in San Francisco. My dining companions weren't as fond of it as I was/am. It's usually served with toast to spread it on. The texture is soft, somewhat fatty, but not gelatinous or chewy like fat can sometimes be. The flavor is somewhere between blood and fat and perhaps some offal/organ meats--but nothing as strong as liver/kidney.

    I'm afraid my descriptions are making it sound very unappetizing, but I don't know how else to describe it!! If you're a meat-eater and you enjoy eating or at least trying all parts of an animal, you're bound to enjoy it. If you're more of a picky eater and only eat loin/breast meat, you might want to consider another appetizer! Anyway, have fun!

    5 Replies
    1. re: staughton

      Wow, your description of marrow's taste and texture doesn't not match any of my experiences at all! Ha! Of course I've only had beef and lamb marrow so perhaps that's why?

      I am a HUGE bone marrow lover and basically you have little forks and you scoop out the marrow which is somewhat gelatinous and you smear it on toasts, and then sometimes top it with onion marmalade. It is buttery, rich and oh so creamy - pure heaven. No taste of blood.

      1. re: lynnlato

        the blood reference kinda freaked me out

        1. re: doberlady

          @doberlady, That's what I figured. Let us know you're thoughts after you try it.

          And the creamy, buttery references seem to be what others have experienced too. As evidenced by other posts. If one likes fat, then marrow will appeal to them.

          @staughton, I wasn't criticizing you so there's no need for you to be rude. I pointed out that my marrow experiences have been limited to beef and lamb so perhaps that is why our experiences are different. In any case, welcome to CH I see that you're new around here.

        2. re: lynnlato

          And I've never gotten buttery/creamy. Were your marrow bones taken from the udder?

        3. re: staughton

          I love to make soup dumplings or matzoh balls with marrow. Delicious!

          I also really like marrow on crackers with a squeeze of lemon and salt.

        4. creamy,spreadable,UNCTUOUS ,rich,fatty (not greasy) and should be an over the top with umami

          The livery,offal aspect varies from animal to animal.Young animals,fresh bones,roasted properly make a difference.

          1. Yum. It is very rich and buttery, but not greasy. I love it.

            1. I am a marrow lover. Good roasted bone marrow should be creamy, smooth, fatty (but not off putting) and spreads easily on toast or crackers.

              That said the taste of marrow differs greatly depending on the specie of animal and the location of the bones in the animal, as well.

              A beef shin bone's marrow will taste very different than that from a chicken or turkey leg.

              The bones in the picture appear to be leg bones from a young beef that have been seasoned and roasted to be served as a meal.

              I prefer the marrow from bones(from a primal cut of roast) that are left after carving the meat away for serving. They have roasted in the animal's own juices and have a special flavor, and don't dry out if overroasted by two minutes (which can happen when a chef roasts marrow bones that have had the attached meat removed.

              That said, my favorite marrow bones are not roasted, but are beef shin bones that have been used to make a beef barley or similar soup. They are moist and rich with the flavor of the soup. If I have enough, I like to remove all the marrow and use it to mix in and flavor mashed potatoes, barley or kasha (instead of butter or cream) to serve as a starch with the main meat course.

              1 Reply
              1. re: bagelman01

                but are beef shin bones that have been used to make a beef barley or similar soup. They are moist and rich with the flavor of the soup
                **********************************************************************
                Bagelman, this was my first introduction to marrow...watching my grandmother give my
                grandfather hell for fishing out the shin bone before the soup was done, so that he could scoop the marrow.

                he'd have a nice chunk of bread handy... finally I just HAD to try
                fatty, meaty... delicious I was soo hooked!
                I've roasted what they call "marrow bones" from the butcher at home and they're really good too
                (damn, now I am really craving beef marrow with bread!)

              2. I love bone marrow. My heart suffers for it. As noted by bagelman, bone marrow varies from animals. The bit in the lamb shank in a dish of osso bucco is a favorite. The picture you have is of beef/veal bones. Best prep of that I've had is a St John in London. Should have a fatty, unctuous flavor. Kind of like butter in the fatty mouth feel. Usually served with toast and something else that has a acidic or tart edge to offset the fat. St John serves it with a parsley salad. I've had it with tart fruit compotes too. Kind of like how foie gras is served. Enjoy.

                1 Reply
                1. re: Bkeats

                  I am going to give it a whirl! I am sure my husband will like it.

                  Going to a restaurant that serves it in Boston.