ROASTED BEEF MARROW BONES
Ask your butcher for center cut organic beef marrow bones. Grass-fed is really the best if you can get it. Depending on the length, 3-4 per person will work.
Rinse the bones. There may be meat and fat on the outside of the bone. You can scrape it off if you wish, but I usually leave it on because I use the bones later for broth (see below). Or if I’m in the mood, I’ll eat it right away.
Stand them up on end in a baking dish with a few inches of depth as they will ooze a bit from the bottom as they cook. I used a glass 8 x 8 sized bakepan, or a bread loaf pan – though cast iron would be great as well.
Put the wider end of the bones on the bottom, so they can remain securely upright as they cook. Roast at 450 degrees about 20 minutes, until the marrow is soft and bones are browned.
(pick whatever is best for you, don’t do them all!)
~ I prefer plain, perhaps with a crisp french bread to lap up the marrow, definitely a good salt – my favorite is a smoked one, which just adds lusciousness to it
~ you could consider serving them with oven roasted garlic and a squeeze of lemon
~ parsley sprigs, chopped coarsely
~ fermented vegetables are amazing with this as it balances the fatty deliciousness with a crisp tangy taste. And the probiotics help with digestion. Hawthorne Valley makes the best fermented vegetables but you can make your own really easily. I will do an upcoming post on this one!
~ I like a crisp french bread, but one time I used frozen potato puffs, cooked them at the same time (used the same container and didn’t mind any marrow fat the puffs soaked up). Then I dipped the potato puffs into the marrow to clean off my plate.
SAVE THE BONES! Beef Stock
You really want to use a slow cooker for this, as the lengthy simmering extracts the most of the nutrients and makes for a delicious broth. Also, I do not feel comfortable leaving a flame on my stove for 24-72 hours unless I’m up and about near the kitchen. Which I never am. Or will be.
If you are going to make the stock right away, after eating the bone marrow recipe, then when you roast the bones, put the carrots and onions in a pan and roast with the bones.
about 4 pounds beef marrow bones that you roasted and ate the marrow out of(sometimes I put aside one or two extra bones so that the marrow is cooked in the broth)
1/2 cup apple cider vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
(you can roast with bone marrow, as described above, or just put them in with the stock)
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried peppercorns, crushed
l bunch parsley
If you have time, soak the bones in the cooker before making the soup in the cider vinegar for an hour. If not, skip this step. (It takes more calcium out of the bones.)
Adjust the temperature on high. In about an hour, as it simmers, skim off the scum that has risen to the surface.
Turn down heat to low.
Cook 12- 72 hours (which is why i recommend a slow cooker as you can leave the house and not really pay attention to the broth as it cooks).
When finished, let cool and then strain. If there are some meat pieces, you can put them aside and either put them in casserole, or even later on in the finished broth. Or give them to your dog, who is eyeing you with those adorable puppy eyes, begging, begging …. oh all right, take it.
You can cool the pot in the fridge (or outdoors, if you make it animal-proof). Skim off the fat that will congeal on the top. Place the broth in freezable containers.
I just eat the broth plain. Sometimes I’ll cut up some veggies and make a soup, or even add barley.
But mostly, I just like the restorative, uplifting, delicious broth as is.