You've had the sinfully rich, buttery, fatty os marrow dishes at restaurants and not it'south time to make your own at home. Here'due south how to prepare and serve bone marrow.

How to Prepare and Serve Bone Marrow

I learned to appreciate "weird" foods from the French side of my family. While my Southern/Scotch grandmother filled our bellies with her chili and soups, cookies and fudge sauce — the Caribbean/French side swooned over things like boudin noir (blood sausage), accras (codfish fritters), calves liver, and marrow. In fact, once when I was ten, my Caribbean area/French grandmother, Madou, actually served a whole calves brain topped with tomato sauce for dinner one night. Motion-picture show that… and and so moving-picture show my horrified 10-year-old response.

However, the boudin noir is astonishing. I withal love calves liver, the accras is a family unit-wide favorite and I always claim any leftover marrow bones from dinner.

How to Prepare and Serve Bone Marrow

For you hearty few who've decided to stick around, you're gonna love this.

My first recollections of marrow came from my gramps who would always greedily choice the beefiness bones from the pot or platter and noisily suck the marrow out. It's like intense umami butter – with a fatty richness that coats your tongue. I tin't become enough – then much so – that whenever I see them on a bill of fare or in the marketplace, I get them.

How to Prepare and Serve Bone Marrow

Restaurants tin source the long bones and butcher them vertically, similar a long narrow serving dish for the heavenly marrow. Diners scoop out the marrow and spread it on bread or toast points. My butcher doesn't cut the bones vertically, so I piece of work with the cantankerous cut bones and that's just fine. I like to rub a piffling garlic on grilled bread and finish with fresh parsley and a little lemon zest – kind of like a gremolata. With a glass of red wine or bubbly, it's positively Corrupt! Happy New year's day!

How to Prepare and Serve Bone Marrow

How to Prepare and Serve Bone Marrow

How to Ready and Serve Bone Marrow

Lisa Lotts

You've had the sinfully rich, buttery, fatty bone marrow dishes at restaurants and not it'south time to make your own at dwelling. Here'due south how to prepare and serve bone marrow.

Prep Time 10 mins

Melt Time twenty mins

Total Time 30 mins

Course Appetizer

Cuisine French

  • 2 pounds marrow bones cut crosswise about 1- 1/ii" thick
  • i/four-1/two teaspoon kosher salt
  • 4-5 slices artisan bread from a boule or land loaf with a sturdy crust
  • 1 clove garlic peeled
  • parsley chopped
  • lemon zest

  • Preheat the oven to 425°. Line a baking sheet with foil and place the marrow bones cut-side-upwards on pinnacle of the foil. Sprinkle with the salt and roast in the hot oven for 20 minutes.

  • Meanwhile, heat the grill to a medium high heat -- about 400° and grill the bread on either side until browned and crisp with telltale bits of char. Transfer the bread to a canvass pan and rub 1 side of the bread lightly with raw garlic. The crispy bread acts equally a grater and infuses the bread with the garlic aroma and flavors -- so don't be too heavy handed -- you lot won't use the whole clove. Cut the bread into halves or thirds (depending on how large the slices are) and serve in a breadstuff handbasket or alongside the marrow basic.

  • When the marrow has finished roasting, transfer to a serving platter and sprinkle with chopped parsley and lemon zest.

  • To serve, use a minor spreader knife to scoop out the marrow - spread it on the grilled garlic toasts, similar butter and bask!