Roasted Marrow Bones on Sourdough – a carnivore’s ultimate indulgence.
Roasted Marrow Bones are not for the fainthearted. If the idea of eating offal send shivers down your spine, you are not going to even attempt eating them.
Roasted Marrow Bones are for the carnivores at heart. The people who belong to the offal gilds, those who order the man-size T-bone steaks and those who love liver and onion for breakfast. I remember as kids who use to fight over the bone of the leg of lamb after Sunday lunch. If it is your turn to have it, you make your way outside, find a brick or rock and break the bone open to carefully remove the fatty marrow on the inside. That is lamb, beef is far better. Roasted Marrow Bones are now trendy and you can order it in fine dining restaurants. I can hardly imagine myself, slurping, shaking, dipping and licking in a fine dining establishment, and that is why I make my roasted Marrow bones at home.
You have to know your butcher and your butcher has to know you. If he does, he will remember you when he cuts up the beef and sees the long marrow bones. You can ask him to either cut the bones the long way or just like I have. (as seen on photo) I did not order these bones, I spotted them in the butcher’s display fridge. If you cut the bones the long way, you full access to the marrow. Once all the roasted marrow is gone, you can dip a piece of crusty bread in the residual browned bits of marrow and fat.
Roasted Marrow Bones are extremely rich, so you need to pair it with something to combat the richness.
Here are my favorite pairings:
- sourdough bread – the bread must be rustic and not too soft, you need something that can scrape up every last bit of marrow.
- lemon thyme – plain thyme will also work, but I like the slight acidity it adds to the marrow
- lemon juice – just a drop of two, but it makes a huge difference
- Worcester Sauce – this is my divine intervention. Try a few drops, Worcester Sauce takes roasted marrow bones to another level of deliciousness.
Roasted Marrow Bones
serves 2 – 4
1 kg beef marrow bones
salt and freshly ground black pepper
a few sprigs lemon thyme
1 small sourdough bread – cut in thick slices
45 ml olive oil
2 cloves garlic – finely grated
15 ml chopped parsley
Use a sharp knife and clean the marrow bones. Especially where the butcher has cut it and there is some residue from the cut. Preheat the oven to 180 C. Place the marrow bones on a baking tray. Season with salt and pepper and place a sprig of thyme on every marrow bone as well as a drop of lemon juice. Place in the oven. In the meantime. Mix the olive oil, garlic and parsley and drizzle over the ciabatta slices. Place the bread on a baking sheet and pop into the oven until it gets a light golden color, do not toast it too much, you want crispy outside and soft inside.
Serve the marrow bones and bread as is, don’t fuss too much. Have a bottle of Worcester Sauce at hand and don’t forget lots warm kitchen towels for the fatty fingers, chins and cheeks.