Got some carnivores coming round to dinner? Scare them with some roasted bone marrow on crusty bread topped with zesty parsley. Not many people eat bone marrow they think of it is ghastly, inedible and that gooey stuff in the bone. Bone marrow is actually packed full of good things and rich in vitamins and minerals.
With Roy home last week I cooked up a little afternoon snack, yup, roasted bone marrow. I thought it would go down nicely with beer. Turns out it does. It is the first time I have intentionally cooked up marrow bones to eat and not just turn into stock.
The easiest way to cook marrow bones is to roast them at a high temperature yet you need to keep an eye on them, you don’t want all the good stuff to leak out over your baking tray. I cooked ours for 23 minutes and I think it was a little long however our power oven is very hot compared to most mainstream electric ovens.
Once we polished off all the marrow from the bones I did turn them into beef stock which was then used to make pumpkin soup. I love to get the best mileage out of something, yes call me stingy but I like to think of it as being practical.
- Marrow Bones
- 10 generous sprigs of thyme
- olive oil
- ½ cup parsley, chopped
- 1 tbsp capers, washed, chopped
- 1 lemon, juiced
- crusty baguette
- Heat your oven to 230'c.
- Lay your marrow bones in a roasting dish if they are cut, face the cut side up.
- Place the thyme sprigs under the marrow bones and scatter a few of the leaves over the top.
- Place the tray in to the oven and bake for 20 - 25 minutes or until slightly browned but the marrow hasn't started to fall out.
- ZESTY PARSLEY: Place the parsley, chopped capers and lemon juice in a bowl and stir generously season with a little pepper.
- To serve spoon out the marrow on to a lightly toasted baguette and top with a little of the parsley mixture.