Marrow

[THEU]

Ok, so the other night the wife and I were enjoying a nice center cut ham steak from our local HEB. The best part of the thing is sucking the marrow out of the bone in the middle....so the question becomes this... What animals have the best marrow to eat? How do you purchase bones/marrow to cook? How do you prepare it for consumption?


I have heard of ox marrow at a restaurant in NYC, and I know I love the heck out of this pork marrow... so what is the best animal and how do you cook it?

 

[hellbunny]

Veal bones are popular but sourcing them is difficult. Generally you just roast them in the oven, scoop, and enjoy.

 

[THEU]

hellbunny, so can I just ask my local HEB butcher about what bones they have available for roasting?

 

[hellbunny]

You can ask but supermarkets often can't get them. Usually end up going through local butcher shops, some Asian markets, or even mail order. With increasing popularity we might start to see them show up though!

 

[DallasCowpoke]

Roast Bone Marrow and Parsley Salad

- serves 3 -
Adapted from My Last Supper by Melanie Dunea.
Ingredients

12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons (30 grams) capers
2 tablespoons (30 ml) extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving
Procedure

1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away.

2. Prepare the parsley salad: While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.

3. Serve the dish: Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately

 

[general35]

i prefer the veal marrow from osso buco.