I have been meaning to try this rich, delectable, artery-clogging spread of roasted beef bone marrow on toast bread ever since Market Manila featured it in his site. This unique appetizer got my full attention when I first read about it. So at the grocery last weekend, I got me some really good cuts of beef shank and had the three bones in a separate pack.
1st step:
I scraped off the extra meat and tendons from the bones and rinsed them.
2nd step:
As detailed in Marketman's blog, "one has to or should soak the cleaned bones/marrow in cold salted water
in the fridge overnight or up to 24 hours, changing the brine solution
3-4 times over a 24-hour period. This step is to remove much of the
blood and draw out other impurities..."
 |
| Now "clean" after overnight in the brine |
I soaked this batch overnight, but totally forgot to change the brine in the morning! Oh well, at least the bones still look nice and the marrow firm to the touch, see the 'before and after' brining above.
So, on with the "project". I ended up making this my 'heart-stopping' afternoon snack for one!
Sizzling in its own fat, hot off the oven
3rd step:
Pre-heat the oven at 200'C (400-450'F). I placed the bones on a non-stick baking sheet and roast.
I roasted for 20 minutes BUT I should have timed it at 15 minutes instead based on the sizes of the marrow I had -- look, the two (darker ones below) shrunk to half its original size.
4th step:
Garlic-rubbed toast bread.
Didn't have baguette slices, nor fresh parsley to add flavor and garnish. My version had toasted wheat bread, rubbed lightly with garlic, and pinch of sea salt to taste.
Chowed it all down in 5 minutes, my cholesterol level is now off the charts for sure. Then I guzzled a glass of ice-cold rootbeer to cap this unique snacking experience. Ahh...burrpp...! :-)
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