Roasted marrow on toast


Bone marrow; the very term invokes a Pavlovian response from me as it is a treat that I allow myself no more than just a few times annually.

I love all things marrow from the fabulous Muslim Indian Tulang Merah (Mutton bone marrow in spicy, eggy red sauce with cabbage and peas) to the traditional English Roasted Marrow on toast.

By itself, bone marrow is quite flavorless but it is a fabulous flavor enhancer. It is the Neutron Bomb of flavor: it explodes in your mouth leaving no trace of itself other than an incredible mouth-feel of indescribable richness.


Roasted beef marrow on toast

Bone marrow amplifies flavors and adds an incredible mouth-feel with a finish that lasts and lasts and lasts. Some (lucky) people use it as a topping on steak, mushrooms or simple eggs, but here’s a simple way to enjoy bone marrow.

This is such as simple recipe that I will skip my traditional “recipe format” and cut to the bone. This is a traditional dish that is served as an appetizer in French or English restaurants but you can serve this as an hors d’ล“uvre (with toast soldiers) and your guests will rejoice and thank you for it as it as simple to prepare as it is exceptionally delicious.


For a serving of one, place 6 beef bone marrows into a hot oven (I preheat to about 200°C or 392°F) and let it roast for 20-25 minutes. The key here is to heat the marrow till it’s soft but not runny.

Using a slender implement like the handle of a teaspoon, scrape out the marrow onto toast. At this point you can season with black pepper and salt (flaky sea salt is the best for tiny explosions of saltiness) or if are a little experimental, Furikake. The point here is that you should season after roasting the marrow and not before (or during).

Finish off with a topping of Parsley or Arugula or something green and peppy to cut through the richness. Serve with a glass of crisp, sparkling Champagne or a dry white.



Posted on 3rd Jan 2011 in English, Food and Drink, French, Recipes


There Are 2 Comments


alkanphel commented on January 5, 2011 at 1:51 am

That looks absolutely delicious!


Su-Lin commented on January 7, 2011 at 2:22 am

Oh yeah, I could do with some of that. ๐Ÿ˜›

Happy new year, Ivan!

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