Roast Bone Marrow is one of those dishes I would argue many haven’t had before. The idea of eating the inside of a bone isn’t something that immediately comes to mind when thinking “Cow Meat” however it totally should be. This recipe is absolutely perfect for an appetizer at a fancy dinner party, or as something to make for a date night. The best thing about this dish is it isn’t even that unhealthy, and may in fact have health benefits!
In fact, this recipe is almost no different than the steps in my Osso Buco Recipe, except that it can be done much quicker and without making a sauce and base.
In the Osso Buco recipe, which is basically a Veal Shank bone-in, it’s suggested to slow braise the meat in a sauce for about 2 hours. However, in this Roast Bone Marrow recipe, you can do it in as little as 15 minutes due to the high heat of the oven/broiler.
If you made the Osso Buco recipe, then this is about 10x easier while still packing that hearty meat-butter flavor.
Roast Bone Marrow Ingredients:
- 4 Veal Marrow Bone; 2-3 inches thick
- Rock Salt; to taste
- 4 Slices Rye Toast (or any bread you prefer)
- 1 Bulb of Garlic
- 1 tsp Olive Oil
- Pepper; to taste (optional)
Instructions:
1. Begin by pre-heating your oven to 225°C or 450°F.
2. Slice the top off the bulb of garlic, until all cloves are exposed. Rub a tiny bit of Olive Oil just enough to coat the entire top. Wrap in a ball of foil.
3. Place the bones larger side down in any oven-safe pan and place, alone with the garlic, into the oven.
4. At about 20 minutes, remove the bones from the oven, and put a single one on a plate. Toast the 4 slices of Rye or Grain Bread and cut into diagonals. Place two diagonals per marrow bone.
5. Remove the Garlic bulb from the oven and place two cloves on each plate. Each plate should have 2 diagonals of Rye Toast, 1 Marrow Bone, 2 cloves of roasted Garlic. Sprinkle with Rock Salt and serve.
Notes:
In this recipe I gave plating instructions since I think this is a simple and classic European way to serve this as an appetizer. For eating instructions it’s quite simple:
I take the clove of garlic (1 per toast point) and spread it on the toast. This is basically caramelized garlic and will spread like butter. If you want a more low and slow version, check out my Roasted Garlic recipe which is much more caramelized. Then I like to take a steak knife and slide it around the edges of the roast bone marrow piece until the inside marrow becomes dislodged. I allow half the marrow per piece of toast. Spread the marrow over the garlic on the toast and sprinkle with more salt if you so desire.
Optional garnishes include chopped pickles and sprouts.
Roast Bone Marrow
Ingredients
- 4 Veal Marrow Bones
- 1 bulb garlic
- 1 tbsp olive oil
- 4 slices Rye Toast
- Rock Salt to taste
Instructions
- Begin by pre-heating your oven to 225°C or 450°F.
- Slice the top off the bulb of garlic, until all cloves are exposed. Rub a tiny bit of Olive Oil just enough to coat the entire top. Wrap in a ball of foil.
- Place the bones larger side down in any oven-safe pan and place, alone with the garlic, into the oven.
- At about 20 minutes, remove the bones from the oven, and put a single one on a plate. Toast the 4 slices of Rye Bread and cut into diagonals. Place two diagonals per marrow bone.
- Remove the Garlic bulb from the oven and place two cloves on each plate. Each plate should have 2 diagonals of Rye Toast, 1 Marrow Bone, 2 cloves of roasted Garlic. Sprinkle with Rock Salt and serve.
