#beef marrow

Roasted Bone Marrow

I had the chance to try a couple of spectacular Wagu Steaks from Warrendale Wagyu  so I thought I should try to make the whole plate something worthy of Wagyu. After some thought, I decided to serve the grilled Wagyu with bordelaise sauce which is a classic timeless red wine sauce. Its depth of flavour comes from the beef demi glace base, red wine, shallots, fresh thyme and then it is finished…

This has become a favorite treat of mine, and a great dish for adventurous guests, as marrow is not commonly served at home, and only at expensive restaurants (seen here in this lovely food porn of this recipe here), so most people will not be familiar with it. I make it with just regular beef bones (going rate in my area is $2/lb). Capers can be omitted if that’s not your thing or you don’t have any. Any nice crusty but dense bread will do; I do not usually toast it. Instead of expensive grey salt, I just use pink Himalayan salt in a grinder that I picked up at Walmart for a few bucks. The larger, irregular salt grains do make a difference.