Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!
Vegans and vegetarians, do not read this post. I just warning you ahead of time, because I don’t want to gross anyone out. If you’re here to share your lovely recipes, articles and research, just scroll down to skip past this part.
This post is for meat lovers only!
I know I speak about my secret love of my butcher more often than I should in such a public place, a blog, but this is one of the reasons I “crush.” I love that I can walk into my butcher and say, “Excuse me, but I had a dish at the Crocodile in Vancouver a few years ago and I have been dreaming of making roasted bone marrow ever since. What do I need to get to make that possible?”
I proceeded to tell them what the bone looked like and off they go into the freezer to get me some bones. They split them down the middle and send me home with a large bag. Not only did they do this on the spot within minutes, but they also gave me a substantial discount! Yeah!
When we were little, sucking the marrow out of the bones (especially lamb) was my favorite part. I think that’s the first time I’ve voiced that so loudly here. Mostly because the reaction I get is disgust. But it truly is succulent, creamy, flavorful and, to be quite honest, much better than butter!
I’ve actually made these a few times since my visit to the butcher but this time I’ve decided to share it. It’s super easy, super delicious and if you’ve been making bone broth for all it’s lovely health qualities, this is not that much different, except you’ll cut out about 12 hours less simmering time!
Now any beef bone with lots of marrow will work. I often see knuckle bones being used, but I loved the rustic, medieval look of a big leg bone and chose that instead. I keep them in my freezer so I can have one whenever I like. I occasionally give one to the dog and then thaw one out for myself before roasting it up for lunch. Gawd, I love my life…
Roasted Beef Bone Marrow
- 2 Beef Leg Bones, cut in half length wise
- Parsley Coulis or dijon mustard
- Flat leaf parsley
- crusty bread
- Salt and Pepper to taste
Preheat the oven to 450 F. In a large roasting pan, lay the bones, marrow side up. Roast the bones for 12 to 15 minutes (depending on the temperature of the bones before they go into the oven). After 12 minutes, watch them closely. You don’t want a bunch of fat at the bottom of the pan. This means the fat has drained out of the marrow, leaving only chewy marrow behind. The marrow should be soft and buttery in texture. Season with salt and pepper.
Serve the bones along side crusty bread, Parsley Coulis or dijon and fresh parsley. The fresh, palate cleansing attributes of parsley pairs well the buttery rich taste of the marrow.
Note: This Parsley Vinaigrette is an easy stand in for the coulis if you have it on hand.
- 1/4 cup olive oil
- 1 Tbsp rice wine vinegar
- 1/2 cup fresh flat leaf parsley
- 1 Tbsp capers
- 1 green onion
- salt and pepper to taste
In a small food processor, blender or using an emulsion blender, combine the ingredients until a nice creamy texture is achieved, adding a little more olive oil if need be.
Whole Food Wednesdays
Welcome to Whole Food Wednesdays!
- 1. Follow Beyond The Peel on Facebook, Twitter, and Pinterest. It’s very easy to do and there are also buttons at the bottom of this page to do so.
- 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
- 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
- 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour or white and brown sugar.
- 5. Less of a rule but more a suggestion: Retweet, Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
- 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
- 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!
Now it’s your turn to share your whole food recipes and ideas!
I’m sharing this with This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, The Nourishing Gourmet, Friday Food Flicks, Fight Back Friday, and Foodie Friday.
Most Recently shared with Offal and Odd Bits.