Bone Marrow Recipes

Valcan · Bone Marrow Recipes

I got these recipes from westonaprice, thanks to a link a LLVLC:

Cooking Bone Marrow

European chefs recommend soaking the marrow bones (cut 2-3 inches in length) in cold water, changed several times, for 12-24 hours. This process makes the marrow turn a pale creamy pink color instead of the unappetizing grey. After the soaking, cover the bones with cold water, bring slowly to a boil and barely simmer for about 20 minutes. Scoop the cylinder of marrow out with the handle of a small spoon. You can then slice the marrow and use it as a garnish on meat, add it to blended soups, use in the recipes below... . or mash with a little salt and feed to your baby!

Bone Marrow Custard

Serves 4

1 cup heavy cream
2 ounces bone marrow
2 egg yolks
1 whole egg
sea salt and pepper to taste

Prepare the marrow as above, so it is a pale color, not grey. Blend cream, marrow and eggs and season to taste. Pour into four small buttered ramekins, place in hot water and bake at 300 degrees for about 20 minutes or until the custard is set. Let cool and unmold. Serve as an accompaniment to meat.

Steak Tartare with Bone Marrow

Serves 8

about 4 ounces bone marrow, prepared as above, cut into 1/2-inch slices
1 pound ground fatty beef
2 teaspoons capers, drained, dried and chopped
2 shallots, peeled and finely chopped
1 tablespoon parsley, finely chopped
1/2 teaspoon Asian fish sauce
1 egg
sea salt and pepper to taste
dash cayenne pepper

Mix beef, capers, shallots, parsley, egg and fish sauce and season to taste. Quickly sauté marrow slices. Top steak tartare with a marrow slice.

Tomato Marrow Soup

Serves 8

4 ounces bone marrow
6 fresh tomatoes, seeded, peeled and chopped
3 tablespoons butter or ghee
2 medium onions, sliced
1/2 cup white wine or vermouth
6-8 cups beef stock
sea salt and pepper to taste
pinch cayenne pepper
about 1 cup cultured cream

Use the marrow from the bones used to make stock for this delicious soup—the red of the tomatoes will cover up any grey.

Sauté onions gently in melted butter until very limp and golden brown. Add the tomatoes and sauté over medium heat, stirring occasionally until all liquid has evaporated. Add wine or vermouth and boil down slightly. Add beef broth and marrow and bring to a simmer. Skim off any scum that may rise to the surface and simmer about 15 minutes. Blend with a handheld blender. Season to taste and serve with cultured cream.

Valcan

Roasted Sirloin, Confit Brussels Sprouts, Bone Marrow Custard

By Chef Akhtar Nawab opening Allen and Delancey – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

* Sirloin: 24 ounces beef sirloin
* Salt and pepper
* ¼ pound butter
* 4 sprigs thyme

Bone Marrow Custard:
* 1 cup cream
* 4 pieces center cut beef bones to yield 2 ounces marrow
* 2 yolks
* 1 whole egg
* Salt and pepper
* ½ cup cream

Brussels Sprouts:
* 2 cups Brussels sprouts
* Duck fat

Garnish:
* Parsley
* Olive oil
* Sea salt

Method:
For the Sirloin:
Season the beef with salt and pepper. Roast the sirloin in butter and herbs until medium rare, approximately twenty minutes. Rest in a warm place.

For the Bone Marrow Custard:
Mix the cream, marrow, and eggs until combined. Add salt and pepper to taste.
Pour into plastic ramekins and steam for 22 minutes at 129°F. Let cool and unmold.

For the Brussels:
Clean Brussels sprouts until leaves are tight to sprout and trim stems. In a medium sauce pan, coated with melted duck fat, simmer very lightly until sprouts are tender, about ten minutes.

To Assemble and Serve:
Fry the parsley in olive oil and set aside. Arrange the beef on top of the Brussels sprouts and serve the custard to the side. Garnish with some of the fried herbs and sea salt.

Dean

Wow, Val,

Looks like I may need these recipes to get my fat way up during my MAM Experiment. Wink

Thanks for posting. Cool