Thursday, August 21, 2008

Roasted Bone Marrow

Adapted from Fergus Henderson (

Fergus Henderson, of St. John Restaurant in London is known for cooking exotic cuts and parts of meats. An average eater may not know who he is but he is "adored" by the chefs.

If you've seen No Reservations New York Edition, Anthony Bourdain at one point mentioned that Henderson's Bone Marrow with Parsley Salad will be his Death Row intriguing!!!

My family is no stranger to beef bone marrows. This was and is one of my sis and bros favorite especially during rainy seasons. In the Philippines bone marrows are always available in the market. My Mom cooks them w/ her beef stew (Nilat-ang Baka/Bulalo) oh...we would fight over the last bone marrow.

I have only used bone marrow like my Mom, so i was excited and curious as to why the chefs in NY loves this dish. Lucky for me Meijer had bone marrows in their "not normal" cuts of meat. Bought 2 packs and since my family esp. my daughter is not really a fan of parsley, i made a substitute and used spinach instead.

It was good as i've expected, it spread like butter. I believe it would have tasted even better if i made the parsley salad, but the spinach wasn't bad at all. I'm definitely making this again! Another good way to cook marrows aside from my Moms beef stew.

Roasted Bone Marrow

Time: 20 minutes

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total

1 cup roughly chopped fresh parsley ( i made a substitute and used baby spinach)

2 shallots, thinly sliced

2 teaspoons capers

1 1/2 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice

Coarse sea salt to taste

At least 4 1/2-inch-thick slices of crusty bread, toasted.

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Yield: 4 servings.
Pastilan...lami kaayo...kalimti ang cholesterol usa'=;) (oh yeah!!! this is good! and don't think of cholesterol while eating this=;)


  1. Love, love, love that you did this one. Not only am I a fan of Fergus, but also of bone marrow. I also tried it after seeing Bourdain talki about it. You are an incredibly talented lady.

    Thanks for the heads up on this spot.

  2. Thanks for visiting this site Robert. I knew you'd like this recipe. So how was it? did you like it?

  3. Oooohhhh...this looks delicious. I love bone marrow. It's still a bit hot here to be thinking of bone marrow but as soon as the weather turns cooler, I'm making this!

  4. *droolllsss* I think you can make this dish in any weather :P since it looks just fantastic

  5. Hi, Kitty! Thanks for visiting this site. Oh what a relief, for a while i thought only a few would appreciate bone marrow. I didn't blog this at myspace for that specific reason, i know this this dish aren't for the faint of hearts.

    Hello, Richard!!! thank you!!! i cook this regardless of the weather, it's more of the availability. Bone marrows aren't sold in regular grocery stores. Is it easy to buy some in Sydney specially in your area?