I have to confess that before I came to America, I never told anyone that I love eating beef bone marrow (os à moelle in French). As a child, I remember that when someone would ask me what my favorite meal was, I usually would say poulet rôti (it’s probably my second fave dish). I was scared that people would think ”What’s wrong with her, she eats bones??” Years later, I discovered while watching Chef Anthony Bourdain’s show ”No Reservations” that apparently I wasn’t the only one who loves eating these ”dinosaur bones”, as my father-in-law (who’s a vegetarian) would say.
Whether the bones are cooked in phở broth or roasted in the oven, the result is just amazing. If you’ve never tasted marrow before, I would describe it as a very rich, buttery, succulent, unctuous and oh-so flavorful cream. I hope this description convinces you to try this decadent dish. If you haven’t already, you don’t know what you’re missing out on.
1. Info for Roasted Beef Bone Marrow
- Cook Time: 10 mins
- Total Time: 25 mins
- Servings: 4
- Calories: 274kcal
2. Ingredients for Roasted Beef Bone Marrow
- 16 large knuckle beef bones with marrow
- 1 tablespoon kosher salt
- 1 teaspoon sea salt (or regular salt)
- ¼ teaspoon black pepper, freshly ground
- 2 cups ready-made lettuce salad
3. Directions:
- In a pot, soak the knuckle bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, place them in a pot and cover then with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running tap water and set aside. This step ensures that the bones are thoroughly clean.
- Preheat the oven to 450°F.
- Pat the bones dry using paper towels. Line a (13 x 18-inch) baking pan with a sheet of parchment paper. Place the bones into the pan and roast for 15 minutes. Open the oven and rotate the baking sheet for even roasting. Roast for another 5 minutes. Open the oven and sprinkle the marrow of the bones with sea salt and black pepper. Let stand in the oven for 5 additional minutes.
- Remove the pan from the oven. Serve 4 bones per plate. Allow to cool for 5 minutes.
- Serve with a little salad and toasted bread on the side. Don’t forget to provide small, narrow spoons or cocktail forks to be able to scoop the heavenly deliciousness out!
- Bon appétit!
