I finally decided to make the beef marrow bones that I bought from Austin Brothers Valley Farm at the winter farmer's market. I usually get a shin or leg cut of meat and make a stew which includes some marrow. This was my first time just cooking the marrow as a main course. First issue had been getting the bones. At Austin Brothers, they called them dog bones and indeed when I bought mine another customer did buy some for their dog. They can also be found under soup bones.
Anyway, I started with the recipe in my Bones cookbook which involved an overnight soak of the bones. Then I continued on to my Nose to Tail cookbook. This was an incredibly easy recipe. Roast the bones for 20 minutes at 450 degrees. During that time I made a simple salad of arugula and shallots which I briefly wilted in the microwave on the defrost setting. Then added chopped flat parsley, a few capers, and a simple dressing of lemon juice and EVOO. Placed the bones on top of the salad and dug in. Seasoned with black pepper. Added course French sea salt as I ate. Lacking a proper marrow spoon I improvised with a small sharp knife and an expresso spoon to reach the puddingly goodness.
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