Cooking the Unthinkable: Bone Marrow

Cooking the Unthinkable is a series that examines some of the more eccentric ingredients. Whether you are a fan of the bizarre or are preparing for the eminent collapse of Western society this series will help you better stomach weird food.

If you watch enough cooking contests you know that there are two ingredients that never fail to give judges the culinary equivalent to an erection.  The first is sea urchin (more on that HERE).  The other is bone marrow.  Sea urchin isn’t the easiest thing to get your hand on but bone marrow is.

The name “bone marrow” is not a euphemistic title for some fern bar dish, like calling stuffed jalapenos Armadillo Eggs.  It is exactly what the name implies, the actual marrow from inside a bone.  It is usually served as an appetizer and  in Manhattan it’ll run you between $15 and $25 for an order.  That’s ridiculous since you can buy marrow bones for four for about $5 (American).

So why would someone want to eat bone marrow?  It’s easy to take the high road and click off the long list of health benefits but I figure if you are interested in that you can just click HERE.  The main reason to eat the marrow is that it’s is utterly amazing.  The marrow is what makes BBQ ribs so lip smacking good.  It’s the difference between beef flavored stock and a rich, Bone Marrowhearty beef stock.  So don’t kid yourself that you’ve never eaten it because you have just maybe not roasted by itself and spread on toast points like a dip.

I paid $3.50 for three marrow bones at the butcher section of my grocer.  I roasted them at 425 for about 20 minutes.  I toasted some garlic naan, spread the marrow and topped it with a salsa of finely diced onions, sesame oil, sriracha and cilantro with a sprinkle of kosher salt to finish it off.  Yeah I know, that does sound great.

My good friend, John Mitzewich, has done a terrific video showing you the basics of roasting marrow at home on his awarding winning (2 Tastys!) webcast Foodwishes:

One Response to Cooking the Unthinkable: Bone Marrow

  • fifteenspatulas says:

    I just tried bone marrow a few days ago when I made osso buco. It's strange stuff! Good, but I will have to get used to the texture.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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