How to Make Bone Marrow
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Bone marrow isn’t something you see every day. However, learning how to make bone marrow and enjoy it hardily is easy. If you’ve never had bone marrow, it feels buttery in your mouth. The taste is very meaty and complex, with a hint of sweetness. Because bone marrow, when cooked properly, has a spreadable consistency, remember to bring the bread!
Shopping for Marrow Bones
When you are shopping, if you can find organic or grass-fed cattle, that’s where you’ll find the best quality bones. The marrow should look like it’s blushing pink, and the bones should look clean and fresh. You may sometimes find yellow marrow bone, but the pink/red is richer. Ask your butcher to cut them lengthwise for easy cooking and eating. Two bone halves per person is an average serving, depending on your other dishes.
What to Make with Marrow Bones
Bone broth is a popular way to use marrow bones. Simmering them slowly with vegetables makes a scrumptious stock filled with nutrients. Once you have the broth, it’s time for soup or stew! The Vietnamese soup Pho uses bone marrow broth,
Here are two of my recipes for you to try
Steak Sandwich with Chimichurri Bone Marrow
To Soak or Not to Soak?
It isn’t necessary to soak marrow bones, but I recommend it. If you put them in salt water beforehand, it removes residual blood. In the end, you have a cleaner taste. Put them in the refrigerator with salt water for a day, changing it 2 times before using.
Marrow Bone Recipe
Ingredients
- 8 beef marrow bones (serves 4)
- Cuso’s Gravel Seasoning
- 1 shallot
- 1/2 c fresh parsley
- ¾ tbsp olive oil
- 1 tsp red wine vinegar
- 1 tsp sweet red wine
- 1 tsp minced garlic
- Coarse sea salt
- Baguette
Instructions
- Set your oven to 450F
- Line a baking sheet with aluminum foil
- Place the bones on the foil, flat side up
- Sprinkle the tops evenly with Cuso’s Gravel Seasoning
- Cook for 14 minutes
- While the bones cook, chop the parsley and mince the shallots
- Mix them with olive oil, vinegar, wine, and garlic
- Toss gently
- Remove the bones from the oven.
- On a serving platter, put them in the center with the parsley all around
- Sprinkle with finishing salt
- Apply to pieces of baguette (you can toast this ahead of time so it’s like a crostini
PitMaster’s Memo: Bone Marrow in History
Anthropologists believe people were eating bone marrow close to 2 million years ago. Fast forward to the 18th century, and you can find marrow spoons in Europe. They were quite refined, fashioned out of silver.
Today, nearly every culture in the world uses marrow bones in some culinary creations. Examples include Indonesian Sumsum, which is something akin to curry. In Germany, many grocery stores carry them, and they are often used for beef soup. And the French serve bot-au-feu bone broth with toasted bread.
Sides
Cheese and flavored butter tray
Grilled sourdough bread
Parsley shallot salad
Pickled vegetables
Rice pilaf with olives
Desserts
Blueberry crumble pie
Bourbon cake
Crème Brulé
Honey custard
Vanilla bean Panna cotta
From the Bar
Bourbon
Burgundy Pinot Noir
German lager
Honeydew aqua frescas
Negroni cocktail
