Beef Bone Marrow is an absolutely delicious food that you can often get for free from butchers, but is served in posh restaurants around the country and is primary ingredient in classical French dishes such as, Pot au Feu and Bordelaise sauce.
There is something almost Palaeolithic about scooping the creamy, rich marrow out of the centre of roasted bones. It is certainly what our evolutionary ancestors did for eons as this prized food is amazing source of long chain fatty acids, fat soluble vitamins and minerals all of which contributed to the growth and development of the human brain (Hello Hangover Cure!).
Its also contains many essential amino acids such as Glycine which many people take supplements of and swear by as a means of improving sleep quality and promote wakefulness in the following morning (Hello, what did I say about a hangover cure?). Bone marrow also contains the amino acid Proline which is used in the synthesis of collagen within your body. As many of you probably know, collagen is key for your skins health, elasticity and overall appearance. As people age, they’re body produces less and less collagen hence making the skin slacker and wrinkled. There has been evidence that an intake of Proline can increase collagen and thus decrease the skin ageing! It is often used in many beauty products from shampoo’s and conditioners to anti-ageing face creams. I may have to start putting bone marrow on my face!
Where to get it
Cooking bone marrow is very simple, but you first need to get you hands on some and you will need to visit you local butcher for that. Most butchers just give it away to their customers who will pass it on to their dogs who absolutely love it, but if you do have to pay it shouldn’t cost more than a pound or two for a big bag of it. It’s very important to get the butcher to saw the bone marrow into 2-3 inch pieces, otherwise you will be in your kitchen attempting to smash a big bone with a rock like prehistoric caveman which I can guarantee will be disastrous for all parties involved. Heston Blumenthal recently sold Bone Marrow for £4.99 in Waitrose as a luxury meal whereas my version is almost completely free!
It think the easiest way to prepare bone marrow is simply to roast it in oven and serve it with a bread and a parsley, caper salad which will help cut through the richness of the bone marrow.
. Preheat the oven to 200C/400F/Gas 6.
. Place the bones in a roasted tin baking sheet with the cut-side facing upwards. Sprinkle with salt and freshly ground black pepper
. Roast for about 12-15 minutes, or until the marrow is soft and coming away from the bone ( as the bone marrow cooks it release a clear oil in the pan.) The Mummy 2017 film download
Please be aware that if you overcook, it basically just melts away completely!
Parsley Caper Salad
What I love about this recipe is that there is no need to be too precise here, but the basic recipe is:
A handful of chopped parsley
A couple tablespoons of chopped capers.
Thinly sliced onion, shallot, or green onion. (depends whats in the fridge)
A few gulps of olive oil
A wee bit of balsamic
A squeeze or two of lemon juice
Mix all the ingredients, then season with salt and pepper.
Just spread the marrow over the bread or toast and sprinkle a bit of the salad on top.