Anyone here prepare and eat bone marrow? I've always been curious. How do you do it? Is it mainly beef marrow?

We ate beef marrow.
Bones bought at the butcher's, cooked as for beef soup (with salt, pepper, onions, egg shells, bay leaf).
Eaten straight from the bones, with a small spoon or sucked out.

Anyone here prepare and eat bone marrow? I've always been curious. How do you do it? Is it mainly beef marrow?

I love it, we make soup or curry, with the bone.

I eat mainly goat marrow. Beef marrow is too fatty.

...Eaten straight from the bones, with a small spoon or sucked out.

That's what I want to know about. I use bones a lot in making stock, but I have never directly eaten the marrow.
Which animal is the best? How do you season it? Do you scoop it out and make patties?

Sorry Sam, but I have never seen goat meat for sale here.

Medulla. Vlech.

Do you scoop it out and make patties?



oh god. that made every bone in my body hurt.

That's what I want to know about. I use bones a lot in making stock, but I have never directly eaten the marrow.
Which animal is the best? How do you season it? Do you scoop it out and make patties?

We've only ever eaten beef marrow.
And like I said earlier - Beef bones bought at the butcher's, chopped in about 10 cm pieces or less. You just cook the bones the same as if you were preparing beef soup, seasoned with salt, pepper, onions, egg shells (and bay leaf if you wish).

There are fancy ways to eat cooked bone marrow - to extract it out of the bone and make nice heaps or some such. But we've only ever eaten it straight from the bones, with a small spoon or sucked out. It was always an extra dish along with the lunch (the biggest meal of the day around noon), or per se.

It will probably take some experimenting to see how long you need to cook it. Unfortunately I couldn't tell you the time in hours.

Chaucer talks of boiling chickens with marrow bones in his general prologue to the Canterbury Tales.

....You just cook the bones the same as if you were preparing beef soup, seasoned with salt, pepper, onions, egg shells (and bay leaf if you wish).....

egg shells????

I don't find boiled marrow too appetizing sounding. I was thinking of scooping it out and frying it. Kinda like when you cook pork chops and the blood runs off. Then it gets crispy.
Kinda like that.

Egg shells neutralize the too meaty taste, I think.

I grew up in the country and we ate lots of simply cooked meat, organs and blood. Probably not something for fancy city people's tastes.

Alas, you asked about bone marrow, and I gave you an example.

I grew up in the country as well and we gave the egg shells to the chickens.

You think that's why it was done? lol. Do you still put egg shells in?

I don't cook, but my mother does. And yes, she still puts egg shells into various soups. Egg shells as in two halves, after the egg is broken, not the little pieces! After cooking, the shells are taken out of course.

Anyone here prepare and eat bone marrow? I've always been curious. How do you do it? Is it mainly beef marrow?

i wouldnt even think about eating it, why??

Marrow bones used to be given away to dog owners by butchers. I'm now beginning to wonder whether people really do make curry using tins of dog food. Funny old world.

I would think egg shells would be to add calcium, not add/remove any flavor. Please ask her why she does it. pleeeeeeeeeeease.

People have been eating marrow for centuries world wide. It doesn't hurt to try it. I saw an episode of Law & Order where they sat down at a fancy restaurant in NY and were given special little spoons to eat the marrow.

Hi again.
I asked her- she says it's to make the beef soup clearer.

We all eat bone marrow every time we eat good soup, pot pies or any other food with a meat based stock: it's the ingredient in bullion that makes it taste soooooooo good. If you've ever wondered why nice restaurants have such good soup: it's because they cook the stock with the bones in it. Marrow is considered the most flavorful part of any animal.

My step mother is the most fantastic baker, but she's horrible on the stove-top. She has a great recipe for chicken pot pie, but always "breaks" from the recipe in how she makes the stock (which is the base of the delicious mixture that goes in the pot pies). Whereas the recipe calls for white and dark meat, cooked in the stock pot with plenty of chicken bones, she opts for just the breast meat, deboned; which is totally ridiculous. The end product is a tasteless stock. I've recently shown her why her pot pies never taste as good as her mother's: no bones and no fat. That's where the flavor comes from.

You have an option: find a good chicken base (the pasty kind in a jar) or start from scratch and cook with some fatty organs, fat, and bones. Otherwise you'll have a tasteless stock.

~String

You have an option: find a good chicken base (the pasty kind in a jar) or start from scratch and cook with some fatty organs, fat, and bones. Otherwise you'll have a tasteless stock.

~String

I usually skip the fatty organs in favor of meat with some nice fat attached to it. And I prefer the marrow from buffalo; onions, ginger and garlic with some slit green chillies, green onion stalk, carrots and a pouch of whole Indian spices makes an excellent stick.

We have a traditional dish we make for Eid (my aunt makes it), its called hunters meat and its just freshly slaughtered fatty meat, with the fat still yellowish put into a pot with whole red chillies, whole roasted coriander and cumin seeds, whole roasted black pepper and coarse salt. It's cooked only just enough on a medium high flame that does not melt the fat (that would make it greasy and yucky), and is incredibly wonderfully fragrant and tasty. You cannot reheat it or eat any leftovers, it becomes really greasy, but fresh off the stove, I could eat a whole pot. :D

Many of my Asian friends tend to enjoy sucking away on chicken marrow for long after dinner is over. :)

They sell this in the store. How do I eat it? Do I scoop it out and make patties or do I fry it in the bone and then eat it?
http://www.grasslandbeef.com/catalog/Marrow%20Bone_large.jpg

I think your supposed to boil them in water to give a flavor to stock for either soup or stew. :shrug:

I already do that. I always used bones that way. Now I want know how you eat just the marrow. Not as a stock, but as an appetizer perhaps.

Hi again.
I asked her- she says it's to make the beef soup clearer.

Thanks! I appreciate you finding out. :)

http://www.grasslandbeef.com/catalog/Marrow%20Bone_large.jpg

This is what I give to my dog!! I wouldn't even think about eating it!

I already do that. I always used bones that way. Now I want know how you eat just the marrow. Not as a stock, but as an appetizer perhaps.

We get it cut into pieces, cook it as we would cook any curry and suck it out of the bone (like we suck out the meat from crabs legs).

In haute cuisine, they give you a marrow spoon (http://query.nytimes.com/gst/fullpage.html?sec=health&res=9C02EED71438F931A25756C0A964948260).

http://farm3.static.flickr.com/2215/2058461271_c551f94ec0.jpg

Marrow recipes
http://www.retrofoodrecipes.com/marrow_recipes.html

over her bone marrow is traditionaly given to pregnant women to keep the strong and to fight anemy, I don't know if marrow actually have these properties, but that''s just what we do ... tradition goes like that, you know

we just add it to the beans when cooking, and thus we make super special beans for pregnant women

sam, those recipes say to remove the seeds. ??? Is there a fruit or veggie that is called a marrow?

sam, those recipes say to remove the seeds. ??? Is there a fruit or veggie that is called a marrow?

Sorry copy pasted wrong link. :o

Roasted Bone Marrow (http://www.nytimes.com/2007/10/31/dining/311mrex.html)

Thanks Sam! It sounds good. :)
I'll let you all know this week.

OK, had it with supper tonight. Just me, no one else wanted to try. Sure, they will eat animal muscle, skin, and blood, but not the marrow. Next time I won't tell them.
It was ok. I'll have to tweak it to suit my tastes and it was cheap enough at the store. The way grocery bills are rising, it may end up on our list more than they know.
And again Sam, thanks for the link.