bone marrow

Here's what you need: yellow onion, garlic, crushed red pepper flake, tomato paste, whole tomato, red wine, whole milk ricotta cheese, ground pork, ground beef, fresh basil, fresh oregano, fresh sage, fresh rosemary, fresh flat-leaf parsley, extra virgin olive oil, bone marrow, spaghetti, grated parmesan cheese, plain breadcrumbs

Spaghetti and Meatballs with Bone Marrow Sauce by Richard Blais Recipe by Tasty

yellow onion, diced

garlic,

red pepper flake

tomato paste

tomato,

red wine

whole milk ricotta cheese

oz pork

ground beef

fresh basil, chopped

fresh oregano, chopped

fresh sage, chopped

fresh rosemary, chopped

fresh flat-leaf parsley, chopped

extra virgin olive oil

¼ cup bone marrow, chopped

oz spaghetti, cooked

parmesan cheese

breadcrumbs,

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In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.

Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.

To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.

Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.

Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.

Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.

In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.

Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.

Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).

Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.

Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.

Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.

Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.

Add cooked spaghetti to the finished sauce and toss to coat.

Serve garnished with toasted breadcrumbs and grated Parmesan cheese.

https://vid.tasty.co/output/33643/mp4_640x640/1496943252

“Remember, don’t grind the meat too finely, season it well and cook the patty medium” - Colin Fassnidge

Colin Fassnidge's nose-to-tail burger

bone marrow (ask your butcher)

brisket, minced (ask your butcher)

rump, minced (ask your butcher)

Extra virgin olive oil,

American-style cheese

(280 grams) tomato relish

brioche buns, split, toasted

cinnamon quill

star anise

milliliters white wine vinegar

(75 grams) caster sugar

bay leaves

thyme

tbs sea salt flakes

cucumber,

This roasted bone marrow is a cinch to make. Sprinkle it with salt and roast until rich, unctuous, and irresistible. Simply the best. Here's how to make it.

Roasted Bone Marrow

Coarse sea salt

Brine

Fill a large bowl halfway with ice water and add 1 teaspoon coarse sea salt per 1 cup water. Add the marrow bones and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time.☞TESTER TIP: Some testers have asked us, &quot;Do I need to soak the bones?&quot; The answer is yes. This removes the blood and any impurities from the marrow.

Drain

Drain the bones, cover, and refrigerate until you&#39;re ready to roast the marrow. Drain the bones and pat them dry. Be sure to roast the soaked marrow within 24 hours or freeze the drained bones for up to 3 months.

Preheat

Roast

Place the drained and dried marrow bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.

Serve

Serve the roasted bone marrow immediately with spoons for scooping.

Korean ox tail bone marrow soup is full of collagen. All you need to do is to add water and simmer for hours. Serve with rice and kimchi.

Korean Ox Tail Bone Marrow Soup

lbs ox tail bones

water

salt and pepper

chopped green onion

Soak the ox tail bones in cold water for 1 hour, changing the water half way.

Cut off any visible fats or loose skin attached. Add the bones to a large stock pot and add water to cover the bones completely. Bring to boil and cook for 5 minutes. Drain the bones and discard the boiling water. Rinse the bones with water.

Put the bones in a pot again and pour water that is 3 times the volume amount of bones to the pot. Bring to a gentle boil, cover with a lid, and simmer for 6-7 hours over low heat.

Take the bones out of the pot and let them cool. Collect the broth in a large container and cool as well. When the bones are cool to touch, Pull the meat off the bones and add to the broth. Keep the broth and the meat in a fridge.

Return the bones to the pot and pour the same amount (or a little less) of water to the pot. Simmer again for the second time, 6-7 hours. Drain the broth and combine with the first batch, and chill.

You can simmer the bones again for the third time if you wish. Follow the same step.

When the broth is chilled overnight, you will see hardened fat on top. Remove the fat. You will have jellied bone marrow and meat pieces on the bottom.

To reheat, simmer the bone marrow soup in a pot until hot. Ladle into a serving bowl and season with salt and pepper according to your taste. Sprinkle some chopped green onion. Serve hot with rice and kimchi.

A nutritious and tasty beef bone based soup.

Bone Marrow Soup

c red lentils

marrow bone (beef (cut in half or whole) preferably grass fed, organic)

tsp sea salt (more as needed, to taste)

barley

Tbsp olive oil (good quality)

onion (large, organic)

celery (organic)

carrots (medium to large, organic)

rutabaga (small to medium)

¼ tsp black pepper

Tbsp Italian parsley (fresh, chopped)

Sort and rinse the red lentils and place in bowl and cover with water. Set aside.

Put the water on the stove in a large pot or Dutch oven over medium heat, then add the marrow bone. Add the salt and bring to a boil.

Once the water starts to boil, remove the scum and reduce the heat so that the bone broth is simmering. Rinse the barley, and add to the pot.

Meanwhile, chop the onion, celery, carrots and rutabaga into similar sized pieces. In a large sauté pan over medium heat, add the olive oil and and then the chopped vegetables.

Sauté, stirring often, adding a sprinkle of salt. Do not brown the vegetables. After about 8-10 minutes, ladle some of the broth to cover the veg, without any barley, and continue to cook. Cover and simmer until the vegetables are cooked through.

While the vegetables are cooking, drain the red lentils and add to the pot of broth. Stir well and continue to simmer.

When the vegetables are ready, place in a blender or container and blend until smooth. Add the puréed vegetables to the pot of marrow bone soup. Stir and continue to simmer. The soup should simmer for about one and a half hours in total.

Taste for salt, adding as needed, along with freshly grated black pepper, fresh parsley. Remove from heat when ready. See notes for the bone marrow.

Serve hot, adding extra parsley into individual bowls, if desired.

I made this and it’s super yummy but do you think there’s really 609 mg sodium in one bowl of the soup? Curious how those numbers came about. Thanks!

I was so excited to see this recipe in my inbox! I love bone marrow, but haven't had it since I was a kid. I had to request the bones at my butcher, but it was worth it!

This looks fabulous and love everything about this recipe, Christina. Love also how you're bringing back the old recipes that are full of flavour and healthy too. I never tried this in Scotland - been missing out!

A show stopping smoked beef short rib &amp; Guinness pie with a roasted bone marrow poking through the pie lid! The filling is incredibly rich &amp; the pastry is crisp &amp; flaky, what&#39;s not to love?!

Smoked Beef Short Rib, Guinness & Bone Marrow Pie

Beef Short Ribs ((See Notes))

g Salt

Demerara Sugar

g Coarse Black Pepper

tsp Smoked Paprika

tsp Garlic Granules

tsp Onion Granules

French's Mustard ((To Slather))

ml Apple Cider Vinegar ((For Spritz))

tbsp Vegetable Oil

White Onions ((Peeled & Finely Diced))

Carrots

Sticks

Garlic Cloves ((Peeled & Grated))

tbsp Tomato Paste

500 ml Guinness

500 ml Beef Stock ((See Notes))

Sprigs

Bay Leaves

Worcestershire Sauce

tbsp Cornflour

tbsp Cold Water

300 g Plain Flour

Salt

45 g Unsalted Butter

Lard

g Water

Egg Yolk

Centre

320 g Ready Rolled Puff Pastry ((1 Pack))

Milk

Add all of the ingredients for the rub into a bowl &amp; stir to combine.

Next, coat with a light coating of French&#39;s mustard then sprinkle the rub all over. Let the ribs sit at room temperature whilst you preheat your smoker.The ribs should be completely coated in the rub!

Seasoning The Short Ribs

Light your smoker/barbecue &amp; leave to preheat to 250°f/120°c. Make sure that your barbecue is set up for indirect cooking. I&#39;d recommend letting your barbecue saturate with heat for at least 15 minutes once up to temperature.I used a mixed hardwood charcoal &amp; a chunk of birch wood.

Once the smoker is up to temperature, add in the beef ribs so that they&#39;re facing meat side up then let them cook undisturbed for 3 hours.

In the meantime, add the apple cider vinegar &amp; 100ml of cold water into a spray bottle then set aside. We&#39;ll be using this to spritz the ribs.

After 3 hours have passed, continue cooking until the ribs have developed a deep bark, spritzing them with the vinegar every 30 minutes. This will take another 1½-2 hours of smoking.

Smoking The Ribs

Preheat an oven to 150°c/130°c fan (302°f/266°f).

Start making the braising liquid when the ribs have almost finished smoking. To do this, set a large heatproof saucepan over a medium heat, add in the vegetable oil then leave to heat up for a minute or so.The braising liquid will take around 30 minutes to make, including prepping the veg.

Next, add the onions, carrots &amp; celery into the pan, along with a pinch of salt then cook, stirring frequently until the veg has started to soften &amp; has browned lightly. This will take around 10 minutes.

Whilst the veg is frying, use a piece of butcher&#39;s twine to tie the rosemary &amp; thyme sprigs together then set to one side. This will make it easier to take the herbs out of the sauce later on.

Once the veg is cooked, add in the grated garlic then fry for another 30 seconds. Then stir in the tomato paste, cook for another 30 seconds then add in the Guinness, stirring to deglaze the pan.

Next, add in the beef stock, the bundle of herbs &amp; the bay leaves then bring the  stock to a simmer. Take the pan off the heat, add in the beef ribs then cover the pan with foil (or a heatproof lid).

Place the pan into the preheated oven then cook the ribs until the meat is tender &amp; the bones slide out easily. This will roughly take 2-3 hours.You&#39;ll be able to tell when the ribs are done, when the meat is falling off the bones!

Once the ribs are done, carefully lift them out of the stock then place them onto a tray &amp; set to one side. Take the bundle of herbs &amp; bay leaves out of the sauce &amp; discard.

Set the pan of stock over a medium heat &amp; bring to the boil. Then in the meantime, add the cornflour &amp; cold water into a small mixing bowl and stir to make a smooth paste.

Once the stock is boiling, stir in the Worcestershire sauce followed by the cornflour paste then cook out for 2-3 minutes, until thick. Take the pan off the heat.

Next, use your hands to pull the short rib meat, keeping it fairly chunky then add into the sauce. Make sure to discard any bones &amp; sinew.A pair of food safe gloves come in handy here! You could use the bones to make a beef stock.

To finish, stir the meat into the sauce then season to taste with salt &amp; pepper. Then transfer the pie filling to a shallow dish, leave to cool then chill in the fridge overnight.Chilling the pie filling overnight will improve the flavour &amp; also ensures that it will be completely cold when we assemble the pie. The short rib rub is fairly peppery so you probably won&#39;t need to add much extra to the sauce.

Braising

Add the flour &amp; salt into a large mixing bowl then whisk to combine. Set this to one side. Add the egg yolk into a separate small mixing bowl then beat lightly.

Next, add the butter, lard & water into a saucepan then set over a medium heat. Cook, stirring regularly until the fats have melted then bring to the boil.

As soon as the water & fats are boiling, pour them into the flour, stirring constantly with a wooden spoon as you do.

Once the fats have been mixed in, add in the egg yolk then knead gently for a couple of minutes, until a smooth dough forms then cover the bowl &amp; leave to rest for 20 minutes.The pastry will still be warm when you knead it. A pair of food safe gloves comes in handy here! The pastry should still be slightly warm when we roll it out.

Hot Water Crust Pastry

Grease a 9&quot; pie dish with butter or lard then set to one side. Add the egg &amp; milk into a small bowl, whisk together to make an egg wash then set aside as well.

Roll the hot water crust pastry out on a lightly floured surface so that it&#39;s roughly 4mm thick.

Carefully roll the pastry around your rolling pin, unroll into a 9&quot; pie dish then gently press the pastry into the tin. The pastry should be overhanging the edge by a couple of centimetres.

Take the bone marrow &amp; stand it up on its&#39; end in the middle of the pie dish. Spoon the cold pie filling around the bone marrow, to fill the pie dish &amp; hold the bone in place. Set this to one side.

Next, unroll the puff pastry, fold it in half then roll it out on a lightly floured surface so that it&#39;s big enough to cover the top of the pie. Cut an &quot;x&quot; in the middle of the pastry, that&#39;s big enough for the bone marrow to fit through.

Brush a light layer of egg wash around the edge of the pie dish then carefully place the puff pastry on top, pushing the bone marrow through the &quot;x&quot; that you cut in the pastry. Mould the pastry around the bone marrow to seal it in.

Lightly press along the edge of the pie dish to seal the edge then crimp all around the edge with a fork. Trim the excess pastry flush with the edge of the pie dish then chill in the fridge for at least an hour before baking.When crimping, dipping the fork in flour stops it from sticking to the pastry.

Assembly

Preheat an oven to 210°c/190°c fan (410°f/374°f). Place a baking tray in the oven at the same time. Make sure to give the oven &amp; tray plenty of time to heat up.

Brush the pie with a light coating of egg wash then leave to chill in the fridge for 20 minutes or so, whilst your oven heats up.

Once your oven is up to temperature, brush the pie with another light coating of egg wash then place the dish onto the tray in the oven. Bake for 55 minutes - 1 hour, until the pastry is a deep, golden brown and the filling is piping hot.

Once baked, let the pie sit for 30 minutes - 1 hour then carefully remove the bone marrow, cut the pie into portions &amp; serve. Scoop out the bone marrow with the end of a spoon then serve with the pie!Letting the pie sit after baking helps the it hold its&#39; shape when you cut it!

Baking

https://content.jwplatform.com/videos/U0T25QOJ.mp4

A show stopping smoked beef short rib & Guinness pie with a roasted bone marrow poking through the pie lid! This is an easy yet impressive twist on a steak & ale pie. The filling's rich & full of flavour, the pie crust is crisp & flaky and there's a whole roasted bone marrow in the middle. What's not to like?!

Short Rib Pie.mp4

There are few things as sinfully delicious and the rich, fatty marrow that only comes from slow roasting beef bones.In recent years, chefs have brought back an ancient practice, serving roasted beef marrow as an appetizer.

Roasted Beef Marrow Bones Recipe

beef marrow bones (8 inches (20.3 cm) each)

cooking oil

bread crumbs

baguette (about 8" (20.3 cm) long)

Prep. Rinse the bones to get off any bone dust and splinters. There may be meat and fat on the outside of the bone. You can scrape it off if you wish, but I usually leave it on in case I want to gnaw on the bone afterwards. When you are ready to cook, paint the cut side with oil and sprinkle on some seasoned bread crumbs. If I have fresh herbs, I use them.

Fire up. Preheat the grill in a 2-zone configuration and get the indirect zone up to 325°F (162.8°C).

Roast. Place the bones in a baking pan or cookie sheet lined with foil so drippings don&#39;t make a mess of your grill or cause a major flare-up. Roast them  in the indirect zone for about 30 minutes until the marrow is 150°F (65.6°C) and like jello.

Toast. Cut the baguette on the bias into 1/4-inch (6.4 mm) slices. While the bones are roasting, toast the baguette slices on the direct heat side of the grill. They&#39;ll brown quickly so keep a close eye on them and don&#39;t let them burn.

Serve. When the bones are done, give them a squeeze of lemon juice and spread the marrow on the toast. Now you know why Western settlers called marrow &quot;prairie butter&quot;. An alternative: Try topping the marrow with chimichurri sauce. The brightness of the acidity is a perfect marriage.

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