Roasted Marrow bones with, Homemade Sourdough Toasts and Cumin-Herb dressing

Bone marrow is not something that's been the highest on my to-try list. From what I've seen the texture was a bit too wiggly, jiggly and ... scary. Recently I found it available at the grocery mart and could not resist the urge to tamper with the exotic. For a few years I've been thinking about this nose to tail mission of mine, I'm really wanting to step outside of the box, I'm really wanting to prove to myself that I can step it up. I also want to make a point, nose to tail eating can be done simply, easily and affordably. I'd like to think I can help prove there is no need for the U.S.A to continue on with making waste of animals who sacrificed their lives so that we may eat them. I want to try new things, and even if it might expose my naivity I'm willing to be vulnerable. I never really, seriously took to stepping out of my comfort zone so this was it. I've seen bone marrow on one show after another, its been praised time after time as the epitome of foodie greatness. One food writer after another has their pants wetting experience and proclaims marrow as the very best of the best. What is all of this buzz about, and why? Well, I'll tell you...

No Reservations with Anthony Bourdain, (London and Edinburgh episode) is probably the most profound marrow memory I can refer to.  That single episode was very eye opening to me, it was my first exposure to Marco Pierre White. He's slightly mysterious, raw, and moderately vulgar,  just as most people I admire are. They shot a deer, they ate a deer. Something I can relate to deeply, sadly its a day in age that people who do such things are subject to criticisms. Essentially I feel there was a romanticism behind this episode. The simplicity of preparing animals with respect, and limited ingredients is a lost art. This same episode introduced viewers to Fergus Henderson, owner of St. John Restaurant and author of The Whole Beast, Nose to tail eating. It was his book I referred to with this recipe, and also a big part of the inspiration to this meat-masterpiece experiment of mine.

Although my execution was not a thing of perfection, the bones rough with meat clumps, the ooze still slightly pink, I'm still quite happy with the experience. I tried, I conquered I enjoyed. Bone marrow has a richness I can only compare closest to duck fat. Rich, bold and unctuous. It oozes, on your fingers, runs down your chin and frankly, it's a hot mess. I slathered it onto homemade sourdough bread that was toasted, and served it with a slightly acidic and earthy dressing mixed with rosemary, mint and cumin. (Its a necessity to help cut the richness.) Overall I would count this as a gluttonous, buttery and rich slightly foul experience. Described in The Whole Beast as a savory or traditional British after dinner treat, I simply can not imagine ending any meal with something quite so rich. I find that it would be a great start to a modest meal or perfect smeared on toast with soup. Its a worth while, unique treat. You feel like a fierce carnivore sucking juices from the bones of animals, ravaging their remains with a ...dainty little spoon? 

Roasted Marrow Bones with sourdough toasts and cumin Herb dressing
Adapted From:  The Whole Beast by Fergus Henderson

You want your bones to be about 2" high or cut lengthwise so you can scrape all of the marrow out easily. I used a dozen 2" thick pieces.

About a dozen 2" pieces of marrow
1/2 onion diced
salt and pepper

Preheat oven to 450 degrees.

Place chopped onion in the bottom of a heavy bottom oven proof dish. I used a cast iron skillet. Place marrow bones on top of onion and sprinkle with salt and pepper. Roast for 20 minutes or until the marrow begins to separate from the bones. I probably could have let mine go slightly longer however they were really beginning to ooze in some places so I pulled them.

Serve warm with mini spoons or some thin utensil that can scrape inside a narrow space. Perfect with vinaigrette and Toasted Sourdough or other Good quality toast.

Cumin-Herb Dressing-
Fergus Henderson serves his marrow with a parsley salad dressed with lemon, olive oil, salt and pepper also capers. I embellished upon that by using fresh rosemary and mint instead of parsley and adding some white balsamic as well as a pinch of cumin. The following recipe is approximate. ( I pretty much just dumped and mixed)

juice of half a lemon
1/4 cup extra virgin olive oil
1 tablespooon white balsamic vinegar
1/8-1/4 teaspoon cumin
coarse sea salt, pepper
1 tablespoon fresh mint chopped
1 tablespoon fresh rosemary chopped
Pinch, dried chive

Homemade Dutch Oven Sourdough Bread