ROASTED MARROW BONES

This is a rather adventurous dish for all of our paleo challenge participants.  I absolutely love bone marrow.  It tastes like the most decadent butter with a beefy essence.  Seriously guys it doesn't get much better than this.  I would serve it with some of Tiffany's paleo crackers (ask her nicely for the recipe), a parsley salad, and some fleur de sel. 

For the bones you will need,

-8 or so grass-fed beef marrow bones  ( purchase at wegman's or even better get them from a local farm)

-Kosher salt

-ghee

-Fleur de sel

Soak the bones in ice water with a couple tablespoons of kosher salt. Refrigerate overnight. If you can, change the water out once or twice.  This draws the blood out... it's not necessary but it will make a better quality product.

Preheat the oven to 450F and prepare a pan thats lightly coated with the ghee.  Stand the marrow bones up in the pan and roast about 15 minutes until the marrow starts to run out of the bones a little. Test for doneness by inserting a skewer into the marrow bone and then pulling it out and holding it to your wrist to see if its hot.

Parsley Salad

- 3 cups mixed parsley and arugula

- 1 finely minced shallot

- 2 teaspoons of capers (chopped)

- Zest of one organic lemon

- 3 TBSP Quality Extra Virgin Olive Oil

- 1 TBSP Fresh Lemon Juice

- 1 tsp dijon mustard

- Kosher Salt, Freshly cracked black pepper to taste

In a bowl add the lemon juice and dijon mustard and whisk.  While whisking constantly add a little bit of the oil at a time until it emulsifies.  Add a pinch of salt and some pepper.  Add remaining ingredients and toss in the bowl.

The idea of serving the bone marrow with this salad is to cut the richness of the fatty marrow with the acidity and pepperiness of the vinaigrette.  To eat this delicacy serve the bones hot and with a small spoon to scoop out the marrow.  Spread on some plain paleo crackers with a sprinkle of fleur de sel and top with the dressed green salad.  Tell me it's not delicious after you've tried it.  I dare you.  If you make some please let me know so i can come and join you. This is absolutely one of the best things I've ever eaten.  After you are finished with the bones, put them in a big pot with a couple of onions, carrots, celery, a head of garlic, and some fresh herbs.  Fill until completely covered with water and gently bring to a boil.  Adjust the heat so that it's barely simmering and let it go for 6-12 hours, skimming occasionally.  Strain and you have the best beef stock you've ever tasted.  Refrigerate the stock or freeze it for later use.

Love,

Kent