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The Weekend Chef

Weekend Chef: Roasted Bone Marrow

Posted 3:25pm on Tuesday, Mar. 25, 2014

The Fort Worth Food & Wine Festival is this week, and after checking out the ticket prices, it looks like being a foodie can get a little expensive. So I figured I’d fix something “foodie” in honor of the festival, but keep it a little more on a “cowboy” budget.

I am talking roasted bone marrow, a dish that’s gotten quite popular at nicer restaurants and food festivals. Marrow is a rich, creamy fat found inside large bones. If you have never had it before, think of it as meat butter. It is very tasty, but rich -- so a little goes a long way.

The best thing about it, besides how good it tastes, is that marrow is very cheap and easy to prepare. The hardest part is finding the bones. I was lucky enough to see some marrow bones at Tom Thumb for $1.99 a pound. They were cross-cut as soup bones, which is one of two ways bones are cut to access the marrow. The other is a diagonal canoe-cut, which is the specific cut for roasting bone marrow. Typically, you’ll see it that way in restaurants. But both cuts work, and if you want your marrow bones canoe-cut, just ask your butcher.

Roasted Bone Marrow with Crostini

Ingredients

• Marrow bones

• Kosher salt

• Capers or sliced caperberries

• Baguette sliced ¼ inch thick

• ½ stick of butter

• ¼ cup of olive oil

• 2 cloves crushed garlic

• Small sprig of rosemary

Directions

1. I like to rinse and soak the marrow bones before roasting to remove any bone dust and some of the blood from the marrow. Place the cut bones in a large bowl, sprinkle with kosher salt and cover with cold water. Drain and repeat every 15 to 30 minutes for an hour or two, then pat the bones dry with a paper towel. If you are in a hurry, just rinse the bones to remove the dust.

2. While the bones are soaking you can fix some crostini by melting the butter with the garlic and the rosemary sprig in a measuring cup in the microwave for about a minute and a half at half power, then add the olive oil to the measuring cup and stir. Pre-heat oven to 450ºF, place baguette slices on a pan or baking sheet and drizzle with the butter/olive oil mixture, then toast in oven for about six minutes or till golden.

3. After the bones are dry and the crostini is made, place bones on a heavy pan or baking sheet, marrow side up. Drizzle any leftover butter/olive oil mixture on top, then sprinkle with kosher salt. Add capers or sliced caperberries to pan.

4. Roast for 15 to 20 minutes at 450ºF. The bone marrow will be done when it reads 150ºF on an instant-read thermometer.

5. Serve bone marrow by spreading marrow on crostini along with capers.

Wow, this was a great dish and only cost about $8. The bone marrow has a nutty, buttery flavor that is great on crostini/toast, or even on top of a steak. Plus, it ups your foodie cred, even though it’s cheap. Happy Foodie Festival! Be sure to check out the slideshow above the story for step-by-step pictures.

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