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Jan 11, 2014 08:43 PM

Roasted marrow bones

Was at Pardes recently and had the most amazing dish. Roasted marrow bones topped with beef tartare. Would love to make the bones at home. Any advice? Where can I get them in Brooklyn?

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  1. No idea about Brooklyn, but I saw them on the Grow and Behold website. Little doubt that's where Chef Moshe got them.

    1 Reply
    1. I've bought them at my very non-specialty local grocery store, ask at wherever you normally buy your meat and they can probably get them for you. Roasting them is super-easy, you pretty much just place on a baking sheet and roast at 450 until the marrow is soft:

      They add a nice flavor to chulent, too.

      8 Replies
      1. re: GilaB

        Thanks. That the recipe I was looking at. I'll have to see if I can get them cut lengthwise, like at Pardes. one attempt at chulent was not so good

        1. re: cheesecake17

          I haven't been able to get them sliced crosswise, either, but even open at the bottom, it still works pretty well. There's some leakage, but not enough that you can't use them.

          1. re: GilaB

            since most of us don't have a bandsaw for cutting meat, it's not easy to get marrow bones spkit lengthwise.

            I have found that if I poach the bones for about an hour I can split them with a heavy cleaver, then season and roast in a hot oven. This method is not for the feint of heart or someone without very good knife skills.

            I then use the poaching liquid ias part of the water required to make beef barley orbeef vegetable soup.

            1. re: bagelman01

              The dish Cheesecake17 and I enjoyed at Pardes involved presentation of a beef tartare in a roasted marrowbone that had been split lengthwise and roasted. Some of the marrow had melted away (there can be too much of a good thing; most of us don't crave quite that much rich, roasted fat) The split bones had a savory, roasted richness that melded superlatively with the beefsteak tartare. And it was a dramatic presentation.

              I used the Grow and Behold cross-cut beef shanks recently to make an osso bucco, a braise that works beautifully for Friday evenings. The classic osso bucco recipes that start with browning in olive oil are too fatty for me. What I did was to start by browning the meat in a good, heavy braising pan, no oil except the fat as it started to ooze from the bones. When each side was thoroughly browned, I scooped the marrow from the inside of each bone - simple and quick because it had warmed in the browning pan.

              That gave me plentiful, flavorful fats (from the pan as well as from what I had scooped out, in which to brown onions and celery before the long, slow braise of the cross-cut shanks in white wine and herbs. Saved some fat to make a fleishig "Beurre maniƩ" (? is there another phrase used if the Beurre maniƩ is made with beef marrow or other meat fat instead of butter?) for thickening later.

              My point is that marrow bones can give a wonderful, deep, richness to home cooking, without adding much in the way of extra steps or fuss. I'm not ambitious enough to try to imitate the dramatic presentation and flavor magic chef Moshe specialzes in.

              But I hope Cheesecake 17 tries it and posts the results.

              1. re: AdinaA

                I'm definitely going to look into getting some marrow bones.
                Not planning on the tartare, but I'll try the parsley salad from the NYT recipe.

                Any what the price is/should be for the marrow bones?

                1. re: cheesecake17

                  I've seen them in Silicon Valley for $4.99/lb (Ava's on Castro Street in Mountain View). FYI for interested locals, I have asked and they say they'll split them lengthwise, but I haven't bought them yet.

                  1. re: sweethooch

                    There is no reason any kosher butcher shouldn't be willing to split the marrown bones lengthwise. They use the same bandsaw as cutting ribsteaks from the primal cut roast.

                    I mentioned paoching the bones and using a cleaver, as I often buy forequarters and break down the beef myself.

                2. re: AdinaA

                  I make stews and other braised dishes with cross cut pieces of beef shin (after removing the tough silverskin). I also like to take some of the pan drippings/fat to brown root vegetables or as the base of a brown roux to thicken the end product/gravy.

                  As to the fat from inside the marrow bones: it makes a great contrast to extra lean steak tartare when served on toast points.

        2. I had that dish recently at Pardes, too. It was lovely.

          1. most any butcher shop - i bet pomegranate has them as well. Very Easy to make! i roast 'em at 450 with a little olive oil and s and p - make sure to do it in an oven-to-table dish so that you don't lose any of the deliciousness! sometimes i'll throw some chopped mushrooms in with the marrow bones, to soak up some of the magic. i've also done it with a bread crumb topping -

            4 Replies
            1. re: ahuva

              Love the idea of mushrooms! Would it be good reheated if I made it for Shabbat dinner?

              1. re: cheesecake17

                when I make it for Shabbat dinner I prepare it right before I light candles, and then leave it on the stovetop or in the warming drawer until I'm ready to serve them.

              2. re: ahuva

                Wow, that sounds amazing. I use marrow in soups and sometimes chulent but never thought of roasting them. Were they split lengthwise like the NY Times recipe says or did you have them cut the 'regular' way?

                1. re: Rlocker

                  Anyone ever try roasting them, then tossing them in the cholent? I always toss a marrow bone in the cholent, but looking to amp it up a bit more.

              3. The gorbals. Marrow over wood fire grill, served w hen of the woods mushroom