In order to prepare roasted bone marrow, you need thick veal or beef bones as those contain the biggest amount of marrow. The bones need only a little salt and pepper for seasoning, they do not need any sophisticated seasoning to taste good. After roasting, the consistency of the bone marrow inside the bones becomes creamy, perfect for spreading on bread and toasts.
Bone marrow is not only easy to prepare but also the bones are cheap to buy. I know that some people may be put off by their appearance and the mere thought of how the marrow tastes when baked. However, it is worth conquering your doubts and making baked bone marrow, because it is really delicious. You can check how to make roasted bone barrow by reading this simple recipe for it below.
Ingredients for roasted bone marrow.
- 1 kg bone marrow
- big pinch of salt
- a pinch of pepper
- toast bread for serving
How to make roasted bone marrow.
Pour cold water into a bowl, put in the bone marrow and set aside for an hour. After that, remove the bone marrow from the water and dry it with a paper towel. Sprinkle each piece of bone marrow with salt and pepper and place in an upright position on a baking tin.
Preheat the oven to 200 degrees Celsius, put in the baking tin and bake the marrow for 25 minutes. After removing from the oven, leave the bone marrow for 5 minutes to cool it down a little.
Good to know when making roasted bone marrow.
You can bake the beef marrow as a whole piece or cut in half lengthwise. At home, it will be difficult for you to break the beef bones, so if you go for that version, it’s best if they can do it for you in the butcher’s shop. I decided to bake the bones in whole pieces.
What to serve roasted bone marrow with? Bone marrow tastes best when served simply, on a piece of fresh bread or toast. Both, olive oil, parsley and garlic dressing as well as lightly salted white or red onion, will work great as an addition to the bone marrow.
Do you like dishes made from beef? If so, try our recipe for Slow cooked beef cheeks.