Ingredients: |
Ingredients: Beef Bones (cut in half, canoe/length)
Olive oil
Salt water
Salt & Pepper
Paprika
Sugar
½ pkg. Bacon, cubed
4lb Onions, halved and thinly sliced
1 tbsp. Salt
Juice of 1 Orange
1/4 c. Sherry Vinegar
1 1/2 c. Apple Cider
1/4 c. Brown Sugar
10 Sprigs of Thyme (leaves stripped from stem)
2 tsp. Black Pepper
|
Directions: |
Directions:- After purchasing bones (typically found at Butcher Shop, they will cut canoe length for you), sprinkle with salt and place in covered dish. Fill water until bones are covered. Place in fridge for 24-48 hours.
- Make bacon jam ahead of time: Cook bacon in pot on medium heat until crispy. Remove for later use. Add onion slices. Sprinkle with salt and pepper, stirring until caramelized. Add orange juice, Sherry Vinegar and Apple Cider Vinegar, brown sugar, and thyme. Reduce heat to medium low until thick. I like to emulsify (or blend) until smooth. Set
aside for bones (a delicious topping for burgers and it freezes well!).
- Pat bones dry. At this point, the marrow should be more pinkish white. Heat oven to 400º. Place on baking sheet (marrow side facing upwards), drizzle with olive oil. Sprinkle marrow section with salt, pepper, and paprika. Cook in oven for about 15 minutes. The marrow should look like a brown gelatin (pull out of oven before it separates from the
bone!).
- Generously rub bacon jam onto tops of bones and then sprinkle with sugar. This is the fun part! Torch the tops of the bones (similar to crème brulee). You should see the sugar hardening up.
- Scoop out bone marrow and served best with garlic bread or onion rolls. |
This recipe for ROASTED BONE MARROW WITH BACON JAM is from