How to Make Bone Marrow at Home

I heart bone marrow. It is a lot to handle though because it is so rich. Usually when you go out to a fancy restaurant they’ll have this on the menu and serve it with bread, sea salt and maybe a parsley salad.

My favorite way to devour it is to schmear it on a toasted baguette and top it off with sea salt. The salt is KEY. It really brings out the flavor of the marrow so that it doesn’t feel like you are eating a blob of fat. I’ve seen bone marrow appetizers go for $15-$25. It can get pricey eating it out all the time, so why not just buy some from the butcher or supermarket and roast some at home yourself?

This was my first time making it at home, and as you can tell, I made too much for one person. (Patrick isn’t a big fan of it, so it’s all me.) All I did was scrape off as much of the meat off the bones as I could with a knife (be careful to not slice your fingers if you are a fast scraper), place it on a foil wrapped baking sheet for easy cleaning and popped it into an oven that was heated to 400 degrees. You can roast them for 15 minutes and be done with it if you have chunks that are about 2-3 inches tall. However, I had some marrow that was 5 inches tall, so I cooked it about another 7 minutes.

While the marrow was roasting, I sliced a baguette in half and threw it in the oven on a separate rack to toast it up. The crunch will work nicely with the fattiness of the marrow. Topped it with sea salt and that was my dinner. I could only get through about half of them before I started to get queasy (told you it was rich), so I have to figure out what to do with the rest of it. One of my friends suggested a bone marrow butter or a bone marrow rice pudding (the latter I don’t really want to eat, but very intrigued about so might just make it to see what it is all about).

Joyce Huang

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