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Add a photoIn Europe Roasted and/or Poached Marrow Bones are quite common in many higher end restaurants. It's really not something big here in the states yet although I have enjoyed them for years. It's really interesting how such a simple and common creature as a cow can make up a delicacy such as Roasted Marrow bones. Check it out!
Ingredientes
- A Pyrex baking dish 8Ã8 or 9Ã13 or whatever size you have.
- 4 to 6 Pieces of center-cut beef or veal or lamb marrow bones, about 3 to 4 inches long each.
- 1/2 Cup Arugula chopped rough/fine
- 1/2 Vidalia onion finely diced.
- 1 Tbsp. capers
- 1 Tbsp. olive oil
- 1 Tsp. Sherry vinegar for acidity.
- Some butter for spreading on your bread.
- Salt and black pepper to taste.
- 4 to 6 slices of thick French bread or black bread toasted.
Direcciones
- 1. Take your Marrow Bones and put them in your baking dish. Make sure you stand them up on the wider of the two ends.
- 2. Preheat oven to 450 degrees and allow to heat up for ten minutes before putting the Marrow Bones in the oven.
- 3. Roast the bones for 20 to 25 minutes.
- 4. During the when the Marrow Bones are roasting assemble your salad.
- 5. Take 1/2 cup rough/fine chopped Arugula and put in a bowl.
- 6. Add your finely diced onion.
- 7. Add your capers.
- 8. Add olive oil and sherry vinegar
- 9. Add salt and black pepper to taste and mix together. Let stand to marry flavors while bones are roasting.
- 10. two or three minutes before bones are done spread some butter on your bread and grill it.
- 11. Take bones out of oven plate them let cool for a minute or two then take long thin knife and spread on your bread.
- 12. Top with some of the Arugula salad.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 52 | 18% |
| Total Fat 5.91g | 7% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 594mg | 25% |
| Potassium 151mg | 4% |
| Total Carbs 47.94g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.83g | 3% |
| Protein 9.78g | 16% |
Comentarios
24 de Mayo de 2012I like using veal to! I make Vietnamese Pho soup and boil the shanks and then scoop the marrow out and eat some before I add it to the soup! The marrow is also really good on a dish called Cote Du Boeuf!
23 de Mayo de 2012Hi Richard:
This is nice rendition of marrow bones. I generally use veal bones when making brown stock and demi glaze as the marrow and collagen make for a great stock. I will try this recipe the next time I make stock. Unfortunately the last good supplier of veal bones in my area was forced to close due to the downturn in the economy. Thanks for sharing!
Best Regards,
Bob
