Have you ever noticed that about a half hour after eating certain foods, you just feel really good? I notice that feeling after consuming sushi, sauerkraut, a ton of veggies for dinner, or roasted beef marrow.
What was that last one again? When roasted, beef marrow is a lot like a soft gelatin, golden, full of flavor, and easy to make. Spread it on toast, sprinkle on a few grains of Celtic sea salt, add a side salad, and you’ve got a pretty hearty meal.
I was first introduced to marrow during my trip to Milwaukee last year. I thought I’d be daring and try it, and I ended up loving it. It was so simple but so decadent. I was really glad I had been open to trying something new.
I paired our roasted marrow toast with Balo Vineyards‘ 2012 Anderson Valley Pinot Noir. The choice of Pinot Noir was excellent with the light beef flavors of the toast. Plus, a good Pinot is always lovely. No wonder my belly was so happy after the meal!
Roasted Beef Marrow
Serves 2
1-2 beef marrow bones
4 slices of sourdough bread, toasted
Sea salt to taste
Preheat oven to 450 degrees F.
In a casserole dish, place bones upright, using the wider end as the base. Roast 15-20 minutes. For really wide bones, more time will be needed. Marrow is cooked when it’s a nice golden color with no pink.
Scoop marrow out of bone with a narrow spoon. Spread on toast and sprinkle with salt.
Sapid Cellar Door 
Beth Duffus
/ January 10, 2015Thanks for this. I use marrow bones to make stock but I’ve always hesitated to try it ‘neat’. I will now.
Mellisa
/ January 10, 2015You’re welcome. I hope you enjoy it. I’m actually planning on using what’s leftover in my next stock pot as well, since I’m sure there are still nutrients in there. 🙂