RoastAmerican
Roasted bone marrow
Canoe-cut femur, hard heat, salt, toast. A butcher’s side that is still meat.
Made it?
30 min · 10 min hands-on · pull 180°F · rest 2 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- canoe-cut marrow bones4 (2 lb)
- to tastekosher salt
- choppedparsley
- shallot, minced1
- to scrape ontotoasts
Method
- 1
Salt the marrow. 450°F 15–20 minutes until it is soft and just bubbling, not a puddle of oil.
- 2
Parsley, shallot, a pinch more salt. Spoon onto toast.
- 3
If it melts out, you went long. Pull when a skewer meets no fight.
If you don’t have it
- marrow bones → femur. Keep the same pull. Leaner cooks faster and dries sooner.
- canoe-cut marrow bones → What you actually have, if it is the same muscle family. Ask the butcher to canoe-cut. Cross-cut rounds work but are fiddlier.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min