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Chosen Animal + Cut
I chose canoe cut beef bone marrow for this assignment. The bone marrow comes from the centre of the leg bone and the lengthwise 'canoe cut' makes it easier to scoop out the marrow when eating.
Cooking Method + Recipe
From my research, most sources say that roasting the marrow bones or using it for a broth is the best way to enjoy this cut.
Roasted Bone Marrow with Crostini
* Marrow bones
* Kosher salt
* Capers
* Baguette sliced 1/4 inch thick
* 1/2 stick of butter
* 1/4 cup of olive oil
* 2 cloves of crushed garlic
* Small sprig of rosemary
Method:
1. Rinse and soak the bone marrow bones before roasting to remove any bone dust and some of the blood from the marrow. Place the cut bones in a large bowl, sprinkle with kosher salt and cover with cold water. Drain and repeat every 15 to 30 minutes for an hour or two, then pat the bones dry with a paper towel. If pressed for time, just rinse the bones to remove the dust.
2. While the bones are soaking, make the crostini. Melt butter with the garlic and the rosemary sprig in a measuring cup in the microwave for about a minute and a half at half power, then add the olive oil to the measuring cup and stir. Pre-heat the oven to 450F, place baguette slices on a pan or baking sheet and drizzle with the butter / olive oil mixture, then toast in the oven for about 6 minutes or until golden.
3. After the bones are dry and the crostini is made, place bones on a heavy pan or baking sheet, marrow side up. Drizzle any leftover butter / olive oil mixture on top, then sprinkle with kosher salt. Add capers to the pan.
4. Roast for 15 to 20 minutes at 450F. The bone marrow will be done when it reads 150F on an instant-read thermometer.
5. Serve bone marrow by spreading marrow on crostini along with capers.
-- www.dfw.com/2014/03/25/878764/weekend-chef-roasted-bone-marrow.html
Cooking Method and Recipe Rationale + Considerations
When I was little, we often ate soup that was prepared with bones and it was a real treat to be able to suck out all the marrow. Rather than replicating the soup recipe from my childhood, I chose to share a roasted recipe instead. The roasting method is the most 'current' and 'on trend', so that is the recipe I've chosen to include above. A few things to consider when choosing an appropriate recipe -
1. Cut of the marrow bone - Cutting it crosswise may be best for a soup recipe but lengthwise is best when roasted so that the buttery marrow can be scooped out and enjoyed with a spoon.
2. Mirroring or contrasting the richness of the marrow bone - I've read that the best suggestion is to keep it simple. Either contrast it with acidic and refreshing flavours to cut down the richness or accent the fattiness with something even richer.