I bought some beef bones when I decided to try a recipe for stewed beef brisket and found that the pack had some rather nice pieces with a good amount of marrow in them. I bought a few more packs as I wanted to make some beef stock and got 4 pieces with some marrow in it. I've always wondered why people liked a roasted bone marrow dish and decided to try making it.
As I wanted roasted garlic to go into my stock, I decided to kill two birds with one stone and roast them together. The garlic impart much flavour which gave the marrow its time to shine but it still felt like I was eating a glob of fat. I also had some bread and made some garlic toast to spread the marrow on, making a great combination as the garlic and parsley mixture cut the richness of the marrow.
Guess now I know why it can be a restaurant dish.
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