Marrowbones Cultivateur Recipes

ROASTED MARROW BONES

Steps:

• If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

MARROWBONE CANAPES ROBERTS

Steps:

• Have the ends sawed from three marrowbones in such a way that the marrow is exposed at both ends. Wrap them in a cloth, lower the cloth into a kettle of boiling water, and boil the bones for 10 minutes.
• Into a large warmed bowl, put garlic, cream cheese, anchovy paste, and the hot marrow from the three bones. With a fork, mash the ingredients until they are blended, then chill the paste until firm.
• Spread 1/4 inch of the mixture on a thin slice of bread, place another slice on top and cut the sandwich into four strips. Serve.

ROASTED MARROW BONES

Steps:

• Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
• Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

STOCK FROM ROASTED BEEF MARROW BONES

Steps:

• Preheat oven to 400 degrees F.
• Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
• Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
• Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
• Remove everything and place in a large stockpot.
• Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
• Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
• Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
• During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
• Use tongs to remove bones and vegetables.
• Strain stock through cheesecloth to remove all solids; let cool to room temperature.
• Store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
• Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.