Here are some Womenrecipes awesome marrow recipes in different ways :
Roasted marrow bone
Ingredients / for 4 persons :
- 8 pieces of marrow bone taken from the beef shank
- 2 tablespoons crushed flat parsley
- 1 + 1 medium garlic cloves
- slices of farmhouse bread
- fleur de sel
- ground pepper
1The day before, soak the bones in a large container of water to wring them out. Store in the refrigerator and change the water several times (about once every 4 hours).
In slices of good farmhouse bread, cut slices of bread into “matches” and lightly brown them in the oven (thermostat 7) for a few minutes. Leave to cool then rub them lightly with a clove of garlic. One can make the croutons in the frying pan with a little butter but the marrow being fatty I prefer to make them in the oven.
Put them in the oven at 230°C. In a container containing a little oil, place the bone pieces (carefully wiped and dried) whose marrow will have been previously pressed with a little fleur de sel (prevents it from escaping).
Roast the bones until the marrow is slightly puffy on top and warm inside (about 15 to 20 minutes). The stage of cooking can be checked by inserting a knife blade into a bone and testing the heat of the blade once removed, on the lips. Care should be taken to monitor the cooking process to ensure that the marrow does not completely liquefy and turn into oil.
Remove the bones from the oven. With a small spoon or the blade of a small paring knife, remove all the marrow, season it lightly with pepper (ground pepper mixture), mix it coarsely with a fork with about 2 tablespoons of finely crushed parsley and a finely chopped clove of garlic.
Arrange the bread fingers on the serving plates (here individual boards), place one piece of bone per person, spread the marrow in the bones and serve immediately. Each person just has to dip their bread fingers in the marrow and enjoy.
Bone marrow in the oven
So there, I know, this recipe for oven-roasted marrow recipes bones will make some people scream with disgust and others with joy. In fact, I’ve noticed that the marrow bone divides… it’s all one or the other! Without pretending to convert you to this delicacy, I offer you a simple and fast cooking method. All you have to do is ask your butcher to slice your marrow bones lengthwise or in slices and then put them in the oven. They should be served immediately to be enjoyed with a slice of toasted farmhouse bread. Of course, with more than 600 calories per 100 grams, marrow bones are not really dietetic and in addition, they do not provide any vitamins or minerals… it’s just real delicacy! Accompanied by a small or a green salad it remains nevertheless excellent. On the advice of my tripier I freeze the marrow bones after purchase to prevent them from blackening and I take them out an hour before cooking them so that they defrost before cooking. I indicate the ingredients for 2 people.
The ingredients :
- 2 pith half-bones lengthwise or 2 washers
- Fleur de sel
- Pepper from the mill
- Slices of farmhouse bread
- marrow recipes
The recipe :
- While the oven is preheating to 230 degrees in the rotating heat position, place crumpled aluminum foil on the bottom of a dish to wedge the marrow bones. This will prevent the marrow bones from wobbling and emptying out during cooking.
- Sprinkle a little fleur de sel on the marrow bones and bake for 35 minutes.
- After cooking, serve immediately with nice slices of toasted farmhouse bread. Season with salt and pepper to taste.
marrow dumplings or marikknepfle
It is the best season to prepare an excellent pot au feu, and in Alsace, one cannot imagine this dish without its accompaniment of marrow dumplings (Marikknepfle in Alsatian). I had already produced a recipe for pot au feu and dumplings, but I can’t resist putting this delicacy in the spotlight today and invite you to make it. There is nothing better!
To sum up: prepare a good pot au feu and with the rest of the broth you can, in the evening for example, or the next day, make a soup in which the marikknepfle blossom.
Marrow dumplings or “Marikknepfle”:
- about ten marrow bones
- 1/2 bunch of chopped parsley
- 1 clove of garlic, degermed and chopped
- 2 large shallots, chopped
- 75gr of fine breadcrumbs
- 50 gr of fine semolina
- 2 eggs
- salt, pepper
Using a thrifty knife, remove the marrow from the bones.
Add all the ingredients and mash with a fork if you are a sissy or better…by hand. It will be faster and less tedious with your little hairy hands because their natural heat will help the marrow soften a little and the binder will be faster. Season generously. It should smell like nutmeg and be well seasoned.
When you get a dough, shape into balls the size of a small walnut . Place the dumplings on large wooden boards and put them in the fridge for a few hours. This will allow them to weld together properly and not disintegrate during cooking. They should not be cooked immediately, otherwise they will fall apart.
Then reheat some pot broth on the fire and as soon as the broth shivers, put the quenelles in it and let them poach for about 8 minutes. Enjoy!