Boiled Marrow Bones
Traditional preparation of beef marrow bones, boiled and served with toast. The rich, buttery marrow is extracted from the bones and enjoyed on crispy toast with simple seasoning.
Ingredients
- 4 bones Beef marrow bones, sawed evenly at the bottom (Ask your butcher to saw them evenly at the bottom so they stand upright)
- 2 tablespoons Butter, softened (For coating the linen)
- 2 tablespoons All-purpose flour (For coating the linen)
- 4 pieces Linen cloth or cheesecloth, cut into pieces (Large enough to cover the top of each bone)
- 1 piece Kitchen twine (For tying the linen)
- 4 slices Bread, sliced thin (For making toast)
- 1 pinch per serving Salt (To taste)
- 1 pinch per serving Black pepper, freshly ground (To taste)
Instructions
- 1Cut linen cloth or cheesecloth into pieces large enough to cover the top of each marrow bone. Mix the softened butter and flour together to form a paste, then spread this mixture evenly over each piece of linen.
- 2Place a buttered and floured linen piece over the top of each marrow bone, securing it tightly with kitchen twine. This prevents the marrow from escaping during boiling.
- 3Place the covered marrow bones in a large pot and fill with enough water to cover them completely. Bring to a boil, then reduce heat to maintain a gentle simmer. Boil for 1 to 2 hours depending on the size of the bones (larger bones require longer cooking time).
- 4While the bones are boiling, toast the bread slices until dry and crispy. Cut each slice into small square pieces, about 1-inch squares.
- 5Carefully remove the marrow bones from the pot using tongs. Remove and discard the linen covers and twine. Place the bones upright on serving plates with the toast squares alongside. At the table, use a small spoon or knife to extract the marrow from the bones, spread it on the toast squares, and season with a pinch of salt and freshly ground black pepper.
