How to Cook Bone Marrow
Preheat the oven to 450 °F (232 °C).. Arrange 2 to 3 pounds (0.9 to 1.4 kg) of marrow bones on a sheet.. Season and roast the marrow bones for 20 minutes.
Steps
Preheat the oven to 450 °F (232 °C).
Preheat the oven to 450 °F (232 °C).
Arrange 2 to 3 pounds (0.9 to 1.4 kg) of marrow bones on a sheet.
Arrange 2 to 3 pounds (0.9 to 1.4 kg) of marrow bones on a sheet.
Season and roast the marrow bones for 20 minutes.
Season and roast the marrow bones for 20 minutes.
Toast the bread.
Toast the bread.
Remove and serve the marrow.
Remove and serve the marrow.
Sprinkle marrow bones with salt and pepper.
Sprinkle marrow bones with salt and pepper.
Heat a gas or charcoal grill to medium.
Heat a gas or charcoal grill to medium.
Spread 1/2 cup (65 g) of soaked wood chips on the coals.
Spread 1/2 cup (65 g) of soaked wood chips on the coals.
Put the bones on the grill and cook them for 15 to 20 minutes.
Put the bones on the grill and cook them for 15 to 20 minutes.
Remove the grilled marrow bones and serve them.
Remove the grilled marrow bones and serve them.
Turn the oven to 450 °F (232 °C) and cut the carrots, leek, onion, and garlic.
Turn the oven to 450 °F (232 °C) and cut the carrots, leek, onion, and garlic.
Add 4 pounds (1.8 kg) of beef marrow bones to the sheet.
Add 4 pounds (1.8 kg) of beef marrow bones to the sheet.
Roast the vegetables with the beef bones for 40 minutes.
Roast the vegetables with the beef bones for 40 minutes.
Fill a pot with water, celery, bay leaves, pepper, and vinegar.
Fill a pot with water, celery, bay leaves, pepper, and vinegar.
Stir the roasted bones and vegetables into the pot.
Stir the roasted bones and vegetables into the pot.
Cover and simmer the broth for 8 to 24 hours.
Cover and simmer the broth for 8 to 24 hours.
Cool and strain the bone broth.
Cool and strain the bone broth.
Cool the broth to room temperature and refrigerate it.
Cool the broth to room temperature and refrigerate it.
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