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Roasted Beef Bone Marrow Print Email


16 large knuckle beef bones with marrow
1 tablespoon kosher salt
1 teaspoon sea salt (or regular salt)
teaspoon black pepper, freshly ground
2 cups lettuce salad
toasted bread

In a pot, soak the knuckle bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, place them in a pot and cover then with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running tap water and set aside. This step ensures that the bones are thoroughly clean.

Preheat the oven to 450F.

Pat the bones dry using paper towels. Line a (13 x 18-inch) baking pan with a sheet of parchment paper. Place the bones into the pan and roast for 15 minutes. Open the oven and rotate the baking sheet for even roasting. Roast for another 5 minutes. Open the oven and sprinkle the marrow of the bones with sea salt and black pepper. Let stand in the oven for 5 additional minutes.

Remove the pan from the oven. Serve 4 bones per plate. Allow to cool for 5 minutes.

Serve with a little salad and toasted bread on the side. Don't forget to provide small, narrow spoons or cocktail forks to be able to scoop the heavenly deliciousness out! Yields: 4 servings

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