So… who is adventerous enough to eat Marrow?

January 18, 2009 at 2:23 pm · Filed under main

IBthat’sgross

If you’re a slow food kind of person, you should read this book.

From Publishers Weekly
In this expansive tome, food stylist and writer McLagan offers an alternative to the rubbery chicken breasts and fish filets now standard in Western cookery. By eliminating bones (and fat) from our diet, McLagan passionately argues, we’ve traded flavor for health and efficiency. Indeed, her book operates on the premise that the pleasure of gnawing on a lamb chop cannot be underestimated. More than a cookbook, this is a compendium of folklore, literary quotes and historical facts that refer to bones’ significance across cultures from ancient times to today. There are chapters on beef, pork, lamb, poultry, fish and game, each with an introductory section explaining anatomy and recommended cooking temperatures. Sidebars offer suggestions for carving, using unlikely parts, and recovering endangered bone-cooking arts like "spatchcocking," or removing the wishbone from a bird. McLagan’s recipes range from arcane (Lancashire Hot Pot, which traditionally consists of a deep dish of stew covered with a potato crust, and long lamb bones piercing through the topping) to contemporary continental (Osso Bucco with Fennel and Blood Orange Sauce). While some recipes are time-consuming, McLagan’s instructions are generally clear and precise. With its emphasis on tradition and technique, this work won’t appeal to the 20-minute chef, but it will be a welcome addition to the slow-food aficionado’s library. Photos. (Nov.)

Today I tried her Roasted Marrow Bones recipe with a parsley, basil, garlic, salt, and bread crumb topping. So good.

I had to soak these bones over 4 days, constantly changing the salted ice water to get rid of the majority of the blood

Here they’re roasting for 30 minutes at 450 F

Served with topping and toasted bread. You spread it like butter.

If you’ve ever eaten fois gras, it’s very similar but immensely richer.
i don’t know if i could go juts for the bones, but i do like kalbi (galbi?) when they make it with the ribs cut across the bones. i like to gnaw on the bones and the connective tissue holding it all together.

theres nothing wrong with marrow, being asian i have seen plenty of people sucking it out of the bone
After all that work, you need to get some better bread.
I’m 1/4 French Canadian, my mother used to roast marrow and then season it to be spread on bread. In French this preparation is referred to as Grisaux (I’m sure I butchered the spelling). It was simply seasoned with little more than salt and pepper, and I think she might have combined it with lard or some other type of fat. Not exactly good for the wasteline, however marrow is apparently very rich in nutrients.
I’d try it. Not sure I’d want to go through all the work though.
i chew on 갈비(galbi) to get the marrow out alot, some people find it a little barbaric, but
Roasted marrow bones and a simple parsley salad are fine eating.
whenever i get a ham slice i always suck the marrow out of the bone, its the best part.
Two best ways to have marrow IMO:

A superbly done, thick cut Oso Buco that has beed braised for hours. Also, Malbec bone marrow demi glace. Make a traditional takes-2-days-type demi glace, add the marrow if a 4 inch piece of bone and 2 cups of malbec wine. reduce by 1/4 and pour that over a seared medium rare duck breast. It’ll make your sticker peck out.

I’ve been trying to perfect a classic bordelaise sauce for a while, and I think I’m close. Nothing like bone marrow to really add character to your sauce…

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