Beef or veal bone marrow is typically sold as a center cut, so the marrow is accessible from either end of the bone. When the marrow is heated, by either roasting or grilling, it becomes a soft, melted, savory treat. Eat bone marrow right out of the bone with a little salt and pepper or enjoy it spread on toast or crusty bread. Slather a thick, juicy steak with bone marrow and season it with herbs and spices. Beef or veal bone marrow should be enjoyed in moderation as it is high in fat.
Grilled
Step 1
Preheat the grill to medium heat.
Step 2
Place the bone marrow on a sheet of aluminum foil and season it with your favorite herbs or spices, such as a sprinkling of garlic powder or onion powder or 1/4 tsp. of basil or rosemary.
Step 3
Wrap the bone marrow tightly in the aluminum foil.
Step 4
Put the wrapped bone marrow on the grill and cook it for 20 minutes. The marrow should just be starting to sizzle or bubble.
Step 5
Unwrap the bone marrow carefully and season it with sea salt and ground black pepper to taste.
Roasted
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
Place the beef or veal bone marrow standing up in a baking dish.
Step 3
Season the cut end of the bone marrow with your choice of herbs, such as 1/4 tsp. of basil, parsley or rosemary.
Step 4
Put the bone marrow in the oven and cook it for 15 minutes. The marrow is ready to eat when it begins to bubble or sizzle.
Step 5
Sprinkle the bone marrow with sea salt and ground black pepper to taste.
Tips and Warnings
- Drizzle bone marrow with lemon juice, which will help cut the creaminess of the marrow. Once the bone marrow is heated, take the marrow out of the bone with a utensil and save the bone for making stock.
- Do not overcook bone marrow or the marrow will just melt away.
Things You'll Need
- Aluminum foil
- Herbs and spices
- Sea salt
- Black pepper
- Baking dish
