bone marrow

the_cat

apologies if this is somewhere already, but I couldn't find it

I have some on the bone stewing steak to slow cook as a casserole for tea tonight. The bones obviously have a supply of bone marrow inside. Should I use it? If yes, what for?

Also wondering how fatty/calorific it is as I'm trying to watch my weight

Many thanks
Cat

jcr16

a friend of mine gives it to her dogs as a treat.

i've never bought any meat on the bone ( well apart from a chicken ) so i've no real help of recipes , sorry.

kunekune

I love bone marrow, just scoop it out with a spoon. However, I've never seen cuts with the bone marrow here, and I'm not sure whether it is recommended to eat it in the UK. I seem to recall that it was banned following the BSE thing. So far as fat and calories are concerned, I think the quantities involved are so small that you could ignore it (or perhaps treat it as eating a few grams more meat).

Bongedone

You could maybe make beef stock with them.

kittycat204

anybody got any advise for a bone marrow recipe? Picked up some yesterday as an impulse. Want to try it, little nervous, want a recipe that will be successful.
Thanks

[Deleted User]

My late Oh adored it and would happily sit for ages prising it out with a long thin needle .My DD does the same but gives it to her two dogs as a special treat and they reward her with lots of fussing when she is in the kitchen with a joint as they think its a regular thing dogs are in no way daft

MandM90

My father used to such the bone marrow out straight from the bone at the table :eek:

I just googled it and the consensus seems to be to roast the bone, scoop out the marrow, sprinkle with salt and spread on toast. Apparently it is high in fat, but it is monounsaturated fat which means it lowers LDLs ("bad cholesterol") though it is calorific.

hotcookie101

If it is bone-in slices of shin, so thin bits of bone rather than a large chunk, then I just leave it in when I make the stew, and it adds a nice richness to the sauce (it usually melts away, but if it is still visible half way through I poke it out of the bones)
I have to admit though, I usually trim the meat from the bone (removing the triangle of artery/vein/nerve from the edge) and add the bones separately to the stew.