Roasted Bone Marrow

I have been craving meat lately  – minerally, fatty, juicy MEAT. In case you are too, I thought that I would repost this blog post, detailing how to make one of my favorite delicacies: bone marrow.

My friend Steve once described me as being a primal eater.  He says seeing me eat is like watching a lioness stalk, hunt, then devour her pray  because her life depends on it.  Those are his EXACT WORDS.  He says watching me eat sometimes scares him because I am so ravenous and full of gusto when I dine.  And that’s just when he sees me eat a turkey sandwich.   If he saw me eat this stuff, he would cry, pee his pants, and call his mommy. 

 Beef marrow bones.  You read that correctly-I love to eat the marrow of cow bones.  And veal, for that manner.  Hell, I’ve even done lamb.  And I have enjoyed every last one of them.  Do you like butter?  Hamburgers, olive oil, avocados, soft boiled eggs?  All of these things are reminiscent of the taste of marrow bones, and if you like those, you will like these.

 Ingredients:

Marrow bones, split legnthwise

Stock

Salt

Bread

1. Pour your stock into a large stockpot and bring it to a boil. 

 2. Add the marrow bones. You want to leave a couple of 6 inch bones in the stock for about 20 minutes-until the marrow inside the bones has turned slightly  yellow-y gray and less opaque-like this:

*Now don’t toss that broth!  You have just doubly fortified it by throwing the marrow bones in there!  It is now prime for making soup, stew, sauce, or eating as is with some warm bread.  Keep it in the fridge for up to 4 days, or freeze it in baggies and take it out when you want it!  Just DON’T THROW AWAY THAT LIQUID GOLD!*

3. Now throw these gorgeous bones onto a tinfoil covered baking sheet and pop it in the oven under the broiler for another minute or so – not too long at ALL! Just until it gets brown and your stomach rumbles and you get the intense feeling that you are becoming a primal beast

 

4. Needless to say, just tear into the bread when the marrow is ready.  Knives have no place in the primitive world.

 

5. Except, of course when it involves spreading this marrow on your bread.  Sprinkle each mouthful liberally with coarse sea salt.

Oh.

My.

Word.

(I was thinking of a wholly different phrase to describe this experience, but it was, though more accurate, also more R rated).

 

Meaty. Lucsious.  Silky.  Buttery.  Greasy.  Eluzive.  Rich. Full of veal flavor and aromatics from the broth. All too fleeting.  Divine. Like – too good to be real.  Like, the perfect primal snack.

Comments

  1. Haha I really enjoyed this. I was trying to describe marrow to a friend the other day who was squeamish about trying it… “meat butter” was what came to mind, although your descriptions sound much more appetizing.

    • Thanks, Sarah! I am so glad that you enjoyed – although meat butter is a pretty damned accurate description in my book!