Whole Food Wednesdays- Roasted Bone Marrow with Parsley Coulis

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Vegans and vegetarians, do not read this post. I just warning you ahead of time, because I don’t want to gross anyone out. If you’re here to share your lovely recipes, articles and research, just scroll down to skip past this part.

This post is for meat lovers only!

I know I speak about my secret love of my butcher more often than I should in such a public place, a blog, but this is one of the reasons I “crush.” I love that I can walk into my butcher and say, “Excuse me, but I had a dish at the Crocodile in Vancouver a few years ago and I have been dreaming of making roasted bone marrow ever since. What do I need to get to make that possible?”

I proceeded to tell them what the bone looked like and off they go into the freezer to get me some bones. They split them down the middle and send me home with a large bag. Not only did they do this on the spot within minutes, but they also gave me a substantial discount! Yeah!

When we were little, sucking the marrow out of the bones (especially lamb) was my favorite part. I think that’s the first time I’ve voiced that so loudly here. Mostly because the reaction I get is disgust. But it truly is succulent, creamy, flavorful and, to be quite honest, much better than butter!

I’ve actually made these a few times since my visit to the butcher but this time I’ve decided to share it. It’s super easy, super delicious and if you’ve been making bone broth for all it’s lovely health qualities, this is not that much different, except you’ll cut out about 12 hours less simmering time!

Now any beef bone with lots of marrow will work. I often see knuckle bones being used, but I loved the rustic, medieval look of a big leg bone and chose that instead. I keep them in my freezer so I can have one whenever I like. I occasionally give one to the dog and then thaw one out for myself before roasting it up for lunch. Gawd, I love my life…

Roasted Beef Bone Marrow

2 Beef Leg Bones, cut in half length wise
Parsley Coulis or dijon mustard
Flat leaf parsley
crusty bread
Salt and Pepper to taste

Preheat the oven to 450 F. In a large roasting pan, lay the bones, marrow side up. Roast the bones for 12 to 15 minutes (depending on the temperature of the bones before they go into the oven). After 12 minutes, watch them closely. You don’t want a bunch of fat at the bottom of the pan. This means the fat has drained out of the marrow, leaving only chewy marrow behind. The marrow should be soft and buttery in texture. Season with salt and pepper.

Serve the bones along side crusty bread, Parsley Coulis or dijon and fresh parsley. The fresh, palate cleansing attributes of parsley pairs well the buttery rich taste of the marrow.

Note: This Parsley Vinaigrette is an easy stand in for the coulis if you have it on hand.

Parsley Coulis

1/4 cup olive oil
1 Tbsp rice wine vinegar
1/2 cup fresh flat leaf parsley
1 Tbsp capers
1 green onion
salt and pepper to taste

In a small food processor, blender or using an emulsion blender, combine the ingredients until a nice creamy texture is achieved, adding a little more olive oil if need be.