Roasted Bone Marrow Canoes

Roasted Bone Marrow Canoes

Roasted Bone Marrow Canoes

Time to get Wild y'all.. just kidding you can find this amazingly nutrient dense ambrosia in all the finest steakhouses. What they don't tell you on those fancy menus is how ridiculously easy it is to make at home. Its sweet, salty, rich flavor and texture is like decadent beef butter. 

The Supply List

  • 1 Package Wild Earth Bone Marrow Canoes
  • Flaky Sea Salt, like Kosher or Maldon Salt
  • Herb Blend - We like TexJoy's Herbs du Beaumont
  • Fresh Garlic clove
  • Baguette or English muffin
  • Parchment Paper

The Steps:

Prepare the beef: 

  • First, thaw the bones in the refrigerator overnight or in a bowl of cool water to ensure even roasting. 
  • Rinse the bones in cool running water to remove any potential fragments.

Cooking: 

  • Pre-heat the oven to 450* 
  • Sprinkle liberally with sea salt and herb blend.. we use TexJoy Herbs du Beaumont. 
  • Roast the bones on a tray lined with parchment paper 15-20 minutes depending on bone size. The marrow will turn gelatinous all the way through and separates from the bone (but not melting out yet). You can test it by inserting a knife into the deepest part, you want no resistance or pinkness. 
  • Finish with salt, parsley, and small drizzle of honey 

For the Baguette or bread:

Slice to 1/2" rounds and lightly toast. You can toast at the same time as the marrow, just keep an eye on them as they will finish sooner.

 If you're a garlic lover like me.. After toasting, generously rub each slice with a raw clove of garlic.. it really make the salty/sweet POP.

Roasted bone marrow served with charred lemon and buttery golden shiitakes 

Raw marrow canoes.. just beautiful!

Leave a comment

Please note: comments must be approved before they are published.