Roasted Beef Bone Marrow
I have to confess that before I came to America, I never told anyone that I love eating beef bone marrow (os à moelle in French). As a child, I remember that when someone would ask me what my favorite meal was, I usually would say poulet rôti (it's probably my second fave dish). I was scared that people would think "What's wrong with her, she eats bones??" Years later, I discovered while watching Chef Anthony Bourdain's show "No Reservations" that apparently I wasn't the only one who loves eating these "dinosaur bones", as my father-in-law (who's a vegetarian) would say.
Whether the bones are cooked in phở broth or roasted in the oven, the result is just amazing. If you've never tasted marrow before, I would describe it as a very rich, buttery, succulent, unctuous and oh-so flavorful cream. I hope this description convinces you to try this decadent dish. If you haven't already, you don't know what you're missing out on.
Yields: 4 servings16 large knuckle beef bones with marrow
1 tablespoon kosher salt
1 teaspoon sea salt (or regular salt)
¼ teaspoon black pepper, freshly ground
2 cups ready-made lettuce salad
In a pot, soak the knuckle bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, place them in a pot and cover then with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running tap water and set aside. This step ensures that the bones are thoroughly clean.
Preheat the oven to 450°F.
Pat the bones dry using paper towels. Line a (13 x 18-inch) baking pan with a sheet of parchment paper. Place the bones into the pan and roast for 15 minutes. Open the oven and rotate the baking sheet for even roasting. Roast for another 5 minutes. Open the oven and sprinkle the marrow of the bones with sea salt and black pepper. Let stand in the oven for 5 additional minutes.
Remove the pan from the oven. Serve 4 bones per plate. Allow to cool for 5 minutes.
Serve with a little salad and toasted bread on the side. Don't forget to provide small, narrow spoons or cocktail forks to be able to scoop the heavenly deliciousness out!
I purposely do not salt the bones before placing them in the oven and only season them when the bones are fully cooked. This way the marrow is flavored perfectly.
To prevent the outer meat on the bones from burning, I covered the bones with pieces of aluminum foil before roasting them in the oven.
For the most marrow product, choose about 3-inch long bones with wide marrow. You can find beef bones in Asian stores; ask for phở (Vietnamese beef noodle soup) bones.Published By: on March 6, 2010.