1. Remove as much blood as possible by submerging the bone in ice water with a splash of distilled vinegar. Allow the bone to soak for two hours. 00:12
2. Dry the bone and season it with salt and pepper. Place it face down onto a sheet pan. 00:37
3. Preheat an oven to 450 degrees. Cook the bone marrow for eight minutes. The cooked marrow should peel away from the bone easily. 01:18
4. Chef Freddy suggests serving the marrow on toast, with something acidic or sweet to provide a contrast to the fattiness of the marrow. He recommends using aged balsamic or pickled vegetables. 02:12
5. To prepare bone marrow with shallots and horseradish, season the marrow again with salt and pepper. Add marinated shallots over the marrow, and top with freshly grated horseradish. Garnish with finely chopped chives. 02:28
What You'll Need
- Container with ice water and distilled vinegar
- Sheet pan
- Microplane grater
- Beef bone with marrow
- Marinated shallots *
- Horseradish, fresh
- Chives, finely chopped
- Sea salt, to taste
- Black pepper, freshly ground
* See Chef Notes for more information
Bone marrow is the soft, fatty tissue inside large bones where blood cells are produced. It has a rich, creamy texture like butter, and tastes like the meat of its animal.
Marrow is nutrient-dense, containing zinc, phosphorous, calcium, and iron. It is also a good source of omega-3 fatty acids and Vitamin A.
Chef Freddy recommends making the marrow as cold as possible before cooking, as the warmer it gets, the softer it will become. To achieve the best flavor, the process of cooking bone marrow should be more like rendering than melting.
To make Chef Freddy’s marinated shallots, dice them and season liberally with salt. Allow the salted shallots to rest for an hour. Press the shallots to remove excess liquid. Rinse the shallots in a fine mesh strainer. Add chopped rosemary and sherry vinegar. Allow the shallots to marinate for at least one hour before using. Marinate the shallots overnight for the best results.