I bought bone marrow a few weeks ago. I found it at my local butcher’s shop. No, it’s not grass fed, it’s “regular” beef bone marrow. I was so excited to eat this. Everyone brags about loving bone marrow and bone things like bone broth. I felt I needed to get in on the action.
I googled “roasted bone marrow recipes” and all the recipes said to roast it at 450 degrees F, for 15 minutes, sprinkle salt and pepper on it and serve with a lemon parsley salad. Lemon parsley salad? Is it just me or does a salad of parsley sound so unappealing? I trusted Google because Google is like the god of the internet – all knowledgeable and powerful. The timer on the stove buzzed…my heart started fluttering..the excitement was building…it’s roasted bone marrow time!
Ummm…I scooped my fork into it and took a big bite and I almost threw-up…It was soooo unappealing. Looks like chunks of fat. I’m the type of person who cuts the fat off her steak (I know fat is healthy but on grass fed beef it tastes extra grassy). I could only eat the marrow when I took lemon juice and sprinkled it all over the marrow I scooped out.
I’m thinking next time, since I still have one more bag of bone marrow in the freezer, I’ll really slowly roast it. I’ve tasted the bone marrow once in a slow cooked pulled pork recipe I was making and I enjoyed it but I only tasted a tiny bit.
But there’s beautiful twist to this post. I’ve been slowly getting into cooking with fat other than olive oil. In this case bacon fat. You see the side dish? OMG it was tasty!
I did a crazy thing, I chopped up bacon and onion and fried it. Then I left the fat in the frying pan. I took asparagus and sauteed it in bacon fat! Sooo delicious. That saturated fat just kicks up the flavour and I was in heaven. If that isn’t crazy enough I did it all in a cast iron frying pan. I’m trying to get in the habit of using cast iron instead of Teflon. It’s hard to leave behind the amazing non-stick surface but I’m going to slowly use the cast iron pan more often.
- Bone Marrow (Mine was frozen)
- Salt & Pepper for seasoning
- SIDE DISH:
- Asparagus (as much as you want)
- Bacon (as much as you want)
- Onion (as much as you want)
- Salt & Pepper for seasoning
- Preheat the oven to 450 deg F.
- Season the bone marrow with salt & pepper.
- Place the bone marrow in a foil lined baking tray. Keep it standing up.
- Bake for 15-20 minutes.
- Thicker pieces will not be done at 15 minutes.
- The bone marrow is done when there is a crust and it separates from the bone.
- ***I highly suggest sprinkling lemon juice on the scooped out marrow.
- SIDE DISH:
- Chop the bacon and the onion.
- Fry the bacon and the onion until the bacon is crispy.
- Add the asparagus.
- Saute until crispy but cooked.
- Season with salt and pepper.
Enjoy,
Carol
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That stinks about the bone marrow! I hear all the time how good it tastes. The bacon asparagus sounds great!
Karen @Living Low Carb recently posted..Bacon Meatballs (Low Carb and Gluten Free)
I’m wondering if I didn’t roast it long enough… Maybe 30 minutes would have been better?
Yeah, slow cooking/cooking it for longer may be better
Karen @Living Low Carb recently posted..Bacon Meatballs (Low Carb and Gluten Free)
that’s so funny! i can imagine the anticipation…and then, the foodie letdown. I LOVE FAT!!! i’m that person that wants the fattiest steak, and i eat the fat first! also, i ADORE bone marrow. here’s a little more for you, i chew the ends off of chicken bones and slurp the marrow out. my husband hates that part of me…hehe. in Singapore there’s a famous food stand that serves only bone marrow. it comes with a tiny spoon and a long straw. it’s amazing! CHARCUT in Calgary (i know that’s not your neck of the woods) has an awesome bone marrow appetizer served with parsley and arugula…helps cut the rich flavor.
i’m going to try this recipe; even though, i’ll be the only one in the house eating it! and, i’ll give it 5 stars, cause i’m sure its terrific!
Melissa recently posted..low carb shepherd’s pie
You’re hilarious! I had no idea there was enough bone marrow in chicken bones to eat.
found you when I was googling “bone broth”- think I’ll spend some time reading your blog
Just wanted to comment on your cast iron frying pan. I use mine all the time – it’s practically nonstick now. I just clean it with hot water and a brush… it needs to stay seasoned. Apologies if you already knew this
Thank you Barbara! I finally learned how to properly care for a cast iron frying pan. It’s amazing how well food doesn’t stick to it when you season it.