Marrow Bones – a Culinary Delicacy from Prehistoric Times

One of the hottest new taste sensations to adorn fine restaurant menus is one that is not really new at all. In fact, it is a delicacy that has been enjoyed for centuries: bone marrow. Long before early man had perfected the use of tools for hunting, they were scavengers and opportunists who survived off meat scraps left behind by more capable hunters. Those scraps often consisted of bones, which contained the gelatinous calorie-filled marrow. Today, bone marrow has become a favorite of even the finest culinary palates.

Nutritional Information

Understanding the nutritional value of beef bone marrow is really quite simple – it’s 100 percent fat. A two-ounce serving will provide 502 calories and 54 grams of fat. Needless to say, it’s not something you’ll want to fill up on every day. Instead, save it for a unique treat or special occasion.

Where to Buy

As marrow bones are becoming more popular, you’re likely to find them at your regular supermarket. If you don’t see them in the cooler, ask the meat cutter if he has some in back. If it’s an item they don’t normally sell, he may just give them to you free of charge. If not, any good butcher shop or Asian market will most likely have them available at all times.

How to Serve

If you really want to go all out, you can purchase specially-crafted utensils designed specifically for eating bone marrow. They’re called marrow scoops, and they can be purchased from $40 and up. In the absence of marrow scoops, however, any tiny spoon should work well.

Recipe: Roasted Marrow Bones with Micro Greens and Capers

Ingredients:

4 lbs. marrow bones

6 scallions, cleaned and trimmed, with bulbs separated from greens

Sea salt

3 cups micro greens

2 tsp. capers

Juice of 1 lemon

1/4 cup olive oil

Ground black pepper

Directions:

1. Preheat oven to 450 degrees F. Place the bones, cut side up, in shallow roasting pan lined with foil. Add the six scallion bulbs to the pan and sprinkle everything with sea salt. Roast for 15 – 20 minutes. Generally speaking, the larger the bones, the more time they will need to roast.

2. Place 1/4 cup scallion tops (chopped), micro greens and capers in a large bowl. In a separate bowl, whisk together the lemon juice and olive oil until fully emulsified. Salt and pepper to taste. Just before serving, dress the salad.

3. Divide the marrow bones and scallion bulbs into two servings. Some of the marrow will have melted out while roasting, so spoon that up and drizzle over the top of the bones. Serve alongside the dressed salad.

Sources:

“Beef Bone Marrow,” FitClick.com


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