One of my favorite foods is beef and lamb marrow. Marrow is the soft fatty center of leg bones and is consider a delicacy. Marrow is also a superfood. Marrow is a special treat in our household. I remember when I first ate bone marrow, I couldn’t get enough. There was something in the fat that my body totally craved. I like eating my marrow all by itself with a bit of sea salt. The last time I cooked marrow we tried this recipe for Parsley Salad. The recipe is very good and might help someone new to bone marrow enjoy this nourishing food. I found this recipe in The Primal Blueprint Cookbook by Mark Sisson.
6-8 pastured beef, veal or lamb marrow bones
1c organic parsley, finely chopped
2T organic shallots or sweet onion, finely chopped
1/2 organic lemon, freshly squeezed
2T organic extra virgin olive oil
small amount of sea salt
Finely chopped the parsley and shallots. If you do not have shallot use sweet onions. (If your onions have a strong flavor, add a small amount of sea salt to the chopped onions and let sit for 30 minutes. The onions will taste sweeter.) Add the lemon juice, olive oil and sea salt. Mix well and let the salad sit until the marrow is cooked.
Place the marrow bones on a glass baking tray and sprinkle the marrow with sea salt. Bake at 375F for 20-30 minutes until done. Be careful not to overcook. If you do, the marrow will liquify and run out of the bones. Marrow should be eaten right out of the oven with small spoons and lots of napkins for greasy fingers. Spoon out a few tablespoons of Parsley Salad for each marrow bone. Get “primal” with your bones and eat all of the meat and connective tissue on the outside of the bones. Skip the glucosamine and eat your gristle! Remember to save any marrow fat for later use in soups or stews. This is a very special fat. Use the marrow bones in bone broth.