[Recipe] How to make roasted bone marrow

Learn how to make roasted bone marrow at home!

I grew up eating tons of bone marrow, I would either use my chopsticks to push the marrow out, or I’d simply slurp out the goodness. It wasn’t until I went out to restaurants to eat roasted (beef) bone marrow, that I realized that the dish can be elevated with various toppings and presented beautifully.

Making it at home is easy and so friggin’ delicious!

As for the beef bones, you can get this at the local butcher. I got mine at Loblaws in the freezer section and asked the butcher to cut the bone lengthwise. I got about six bones that were about 4 inches in length.

The portions in the recipe can feed 6 or more guests, although my husband and I ate it all ourselves for brunch.

STEPS for the bone marrow:

1. If your bones are frozen, keep them in the fridge at least a day before cooking them. Before roasting them, leave the bones at room temperature for 30 minutes. Some blood may release from the bones.

2. Pre-heat the oven to 400 degrees F.

3. In a roasting pan, lay the bones (marrow side up) and don’t overcrowd the pan. Feel free to line the pan with tin foil. Sprinkle some sea salt on each marrow.

4. Roast for 20-25 minutes and serve immediately.

As a suggestion, I would serve the bone marrow with a chimichurri to cut down the richness. My sauce included a blend of flat leaf parsley, coriander including the stems, extra virgin olive oil, lemon juice, chili flakes, salt and pepper. Blend to the consistency you like.

I served the roasted bone marrow on a toasted baguette topped with some capers.  I also kept the bones for stock. Nothing is wasted!

Enjoy the mouth-watering decadence!

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