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Old Fri, Oct-08-21, 15:59
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doreen T doreen T is offline
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Plan: LC, GF
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Location: Eastern ON, Canada

Originally Posted by BawdyWench
Just like my post on liverwurst, I'll start out by saying this might get moved. I'm not looking for a recipe, per se, but rather tips from people who roast and eat the marrow from the bones.

hiya Bawdy

The post about liverwurst didn't get moved from General LC section because it was more about how to incorporate it into your eating plan. This query about bone marrow is more about how to prepare and eat, so I'm thinking might get better "air play" and attention from knowledgeable folks in the Kitchen Talk section .

Not to worry .. there's a clickable redirect link in General LC which will be active for at least a couple of weeks so folks can find it. As well, if you're subscribed it will automatically take you to the new location


Okay so ...

I first tried roasting marrow bones per a recipe in Bones: recipes, history & lore by Jennifer McLagan. She had earlier published a book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, which had been discussed here on this forum, but sadly can't find the link . McLagan also has a book Odd Bits: How to Cook the Rest of the Animal.

I'd borrowed all three from the local library, but loved "Bones" so much I bought my own copy . If you're a public library patron, highly recommend checking out these books, if available. . Keep in mind, McLagan's recipes aren't necessarily LC or keto. They're simply unafraid and unabashed about using animal products that typically get overlooked, and often reviled by "mainstream". Yay, more for the rest of us!!

Anyway .. found a blogger who tried McLagan's exact recipe for marrow bones .. plus reader comentary. Do check it out ... Roasted Bone Marrow (recipe below )


Roasted Bone Marrow

Fill a large bowl halfway with ice water and add 1 teaspoon coarse sea salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time.

* TESTER TIP: Some testers have asked us, “Do I need to soak the bones?” The answer is yes. This removes the blood and any impurities from the marrow.

Drain the bones, cover, and refrigerate until you’re ready to roast the marrow. Drain the bones and pat them dry. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.

Preheat the oven to 450°F (230°C).

Place the drained and dried marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.

Serve the roasted bone marrow immediately with spoons for scooping.


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