Canoe Cut Bone Marrow Recipe

Roasted Bone Marrow with Parsley Topping Alton …

WebProcedure. Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow …

1. Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
2. When ready to cook, heat the oven to 425°F and place a rack in the center position.
3. Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
4. Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.

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Roasted Bone Marrow (Recipe + Tips) Craft Beering

WebJul 13, 2020 · Line a baking sheet or roasting pan with parchment paper, arrange the bones with the marrow facing up for canoe cut and the …

1. Preheat oven to 450 F.
2. Place the bones onto a parchment paper lined baking sheet - canoe cut with the flat side facing up, cross cut with the narrower side facing down. Lightly season with salt and pepper.
3. Roast for 15 to 25 minutes, depending on the bone size and how much marrow they contain. As a rule of thumb once the marrow begins to gently bubble on the surface they are done. Remove from the oven immediately.
4. Serve with toast, baguette slices or pita/tortilla chips and thinly sliced onion. Sprinkle micro greens or fresh herbs such as parsley or thyme over the marrow.

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