HOW TO GET MARROW OUT OF BONES RECIPES

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ROASTED MARROW BONES RECIPE - FOOD NETWORK



Roasted Marrow Bones Recipe - Food Network image

Provided by Food Network Kitchen

Categories     appetizer

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Steps:

  • If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

STOCK FROM ROASTED BEEF MARROW BONES RECIPE - FOOD.C…



Stock from Roasted Beef Marrow Bones Recipe - Food.c… image

I have heard that roasting beef marrow bones creates a more robust beef stock, so decided to try it. After all, roasting does bring out more flavor from most foods, such as vegetables. I found this method on Simply Recipes .com. Their recipes makes 4 quarts. My store did not have that many bones!

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 2 quarts, 4 serving(s)

Number Of Ingredients 10

2 lbs beef bones with marrow (if you also have some veal bones, add them too)
1/2 lb stew meat (optional)
olive oil
1 medium onion, peeled and quartered
1 large carrot, cut into 2 inch segments
celery tops (handful) or 1 large celery rib, cut into 1 inch segments
1 garlic clove, unpeeled and crushed with the side of a knife
fresh parsley, stems and leaves (small handful)
1 bay leaf
6 peppercorns

Steps:

  • Preheat oven to 400 degrees F.
  • Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
  • Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
  • Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
  • Remove everything and place in a large stockpot.
  • Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
  • Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
  • Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
  • During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
  • Use tongs to remove bones and vegetables.
  • Strain stock through cheesecloth to remove all solids; let cool to room temperature.
  • Store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
  • Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.

Nutrition Facts : Calories 20.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 13.4, CarbohydrateContent 4.8, FiberContent 0.9, SugarContent 2, ProteinContent 0.5

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