How to Roast Marrow Bones

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Roasted marrow bones, considered a tasty delicacy in England and parts of Europe, are becoming increasingly available in North American restaurants. But making them at home is a simple and affordable option once the ingredients have been purchased. Beef marrow bones are used most often but veal bones are another option.

Things You'll Need

  • Beef marrow bones
  • Glass roasting dish
  • Salt
  • Pepper
  • Loaf of bread
  • Long narrow spoon
  • Buy beef marrow bones at the grocery store or, if not available there, at a butcher shop or specialty grocery store. The bones should be cut in three- to four-inch lengths and kept in the fridge until you're ready to cook them.

  • Preheat the oven to 450 degrees. Remove the bones from the packaging and set them up on their ends -- not flat on their sides -- in the baking dish. When the stove is ready, put the bones in and set the timer for 20 minutes.

  • While the bones are roasting, prepare your toast. Cut the loaf of bread into thin slices and toast lightly. Leave them dry (no butter or margarine) and set aside until the bones are finished.

  • Remove the bones from the oven and sprinkle some salt and pepper on the tops. Let sit for a few minutes.

  • Scoop the marrow out of the center of the bones using the long narrow spoon. Some kitchen specialty shops sell spoons made specifically for this purpose, but any long-handled, slim spoon will work. Put a small amount of marrow on each piece of toasted bread and spread. Serve hot.

Tips & Warnings

  • If you don't see marrow bones in the meat department at the grocery store, talk to the butcher - there may be some available that aren't on display.
  • Roasted marrow bones can be served as an appetizer, with a bone, spoon and several small toasts arranged on a plate for each person.

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References

  • Photo Credit cattle image by Kevin McGrath from Fotolia.com
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