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| Moloka'i Roasted Grass-fed Angus Beef Marrow Bones Recipe below Click on photo to view larger |
Bone marrow has been popular all over the world as a core ingredient in a variety of dishes from a soup base for the national staple dish, (phở) in Vietnam. In the Philippines their is a native dish called "bulalo", a sweet-salty-peppery broth which highlights bone marrow still in the bone. In Italy, osso buco, translates as "hole in the bone", referring to the delectable marrow in the center of the slowly braised veal shank bone. In France roasted beef bone marrow is traditionally eaten on toasted bread sprinkled with coarse sea salt.
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Bone marrow at Galatoire's 33, New Orleans
(Photo by Dinah Rogers, NOLA.com / The Times-Picayune archive)
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In New Orleans, Galatoire's 33 is serving horseradish crusted bone marrow with fried kale and Leidenheimer toast rounds as an appetizer. Montreal's Joe Beef restaurant is serving roasted bone marrow with a variety of garnishes including snails, goat cheese, ramps, mushrooms, even crawfish étouffée. These are the reasons I am not a vegetarian, rather an unabashed carnivore!
What better place to enjoy this delicacy than Hawaii. Our premium grass-fed Angus beef are prized for their high-quality meat. Hawaii's second largest ranch, Moloka'i Ranch, is raising hormone-free Angus beef, locally born, raised and finished on Moloka'i. This only means that the bone marrow will also be of the highest quality, without the toxins found in conventionally-raised, chemically-treated animals.
You may be hesitant about trying this exotic super food, because you're not sure how it will taste or you have no idea how to prepare it. Not only does bone marrow taste great, it's very easy to prepare. When roasted, marrow behaves like a cross between pâté and melting butter. Like pâté, marrow is usually spread over thinly sliced, toasted bread. Trying marrow once often results in never turning it down again.
If you want to try this delicacy at home, you will have to find a butcher to properly cut the bones for you. I've been told that on Oahu, Whole Foods in Kahala sells beef marrow bones, and will cut them for you for $5.00 a pound, but I'm not sure if they are from grass-fed beef. On Moloka'i, Friendly Market sells them for the same price, but not from grass-fed beef, unfortunately they hardly ever have them, so you would have to order them special.
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| "Special-cut" bones from the Moloka'i Livestock Cooperative Click on photo to view larger |
The Moloka'i Livestock Cooperative is located at 3367 Mauna Loa Highway, in Ho'olehua, on the way to the west end of the island, just before the airport on the left side. They are open Monday through Friday from 7 a.m. to 3 p.m. For more information, call 567-6994. In addition to beef, MLC also processes other meats like venison, sheep, and hogs.
Roasted Bone Marrow, Hawaii-style
This is a simple way to try this "beefy butter" delicacy at home as an appetizer (pupu).
Ingredients:
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| Roasted Bone Marrow, Hawaiian-style Click on photo to view larger |
1/3 cup butter, melted
1/4 cup soy sauce (I like Tamari sauce, which is a stronger soy sauce)
3 tablespoons lemon zest
Togorashi (a peppery Japanese condiment found at Friendly Market, use sparingly!)
12 sprigs of fresh thyme (from Kumu Farms)
1 jar of pickled sweet Maui onion with ogo (seaweed) from Friendly Market (see photo below). If you can't get this wonderful product where you live, try another pickled vegetable, like kimchi.
1 9-ounce package Saloon Pilot crackers from Diamond Bakery ($4.59 at Kualapu'u Market)
Procedure:
Mix melted butter, soy sauce and lemon zest into a soy glaze. Place the bones in a casserole dish and brush the glaze over the bones, coating all of its surfaces. Cover with plastic wrap and allow to marinate, refrigerated, overnight.
Preheat oven to 450˚F. Put bones, marrow side up, in a roasting pan. Brush the top of each bone with more of the marinating glaze. Season lightly with a few shakes of Togorashi seasoning and top each bone with 2 sprigs of fresh thyme. Roast for about 15 minutes depending on how big the bones are, or until the marrow begins to slightly bubble and gets soft, but not cooked so long that the marrow melts and drizzles out. Let marrow bones cool slightly before serving, you don't want your guests to burn their fingers.
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| Pickled Maui Onions |
Serve each roasted bone with a little pickled sweet Maui onion with ogo (seaweed), and Hawaii's own, Diamond Bakery Saloon Pilot crackers. Let your guests remove the marrow from the split bone with a narrow spoon and spread it on each cracker, topped with a little sweet Maui onion. Makes 2 delicious appetizer servings.
Note: Another way to serve bone marrow is to soak the raw cut bones in warm water to loosen the marrow. Remove the marrow and use in other recipes, such as dusting the marrow with salt and flour and then sauté it in butter on medium low heat so as not to melt the marrow. Or add the marrow to scrambled eggs with torn parsley leaves. Or slice the marrow into medallions and serve floating in a rich beef consommé. To make bone marrow butter, roast 10, 3-inch bones as described above, remove the marrow and place in a food processor with 2 tablespoons of room temperature butter. Puree until combined. Spread on toasted crusty bread. Sooo many ways to use this delicious, nutritious product. Go ahead, give bone marrow a try!
Oxtail & Barley Soup
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| Oxtail & Barley Soup Click on photo to view larger |
Ingredients:
1 tablespoon olive oil
2 1/2 pounds oxtails, rinsed and patted dry ($6.99 a pound at Friendly Market)
3 quarts cold water
1 cup pearled barley, rinsed
1 bay leaf
10 black peppercorns
3 cloves garlic, finely chopped
4 ribs celery, sliced 1/4-inch thick
1 large onion, coarsely chopped
1 tablespoon beef base or 1 1/2 teaspoons salt
4 carrots, sliced 1/2-inch thick
1 (14-ounce) can diced tomatoes with juice
Salt to taste
1/4 cup fresh parsley, chopped for garnish
Procedure:
In a large pot over medium heat, add a little olive oil and brown oxtails on all sides. Discard any fat in pan. Add water, and bring to a boil, skimming off any frothy foam that comes to the surface. Add barley, bay leaf, peppercorns, garlic, celery, onion and beef base. Bring back to a boil, cover, reduce heat to low and simmer for 1 1/2 hours. Remove the oxtails and let cool.
Now add carrots and tomatoes, bring to a boil, cover, reduce heat to low and simmer for 1 hour. At this point return the oxtail meat back into the soup. Taste for seasoning, and add salt if necessary. Remove bay leaf and serve with a sprinkle of parsley in every bowl. Makes 6 servings.
1/4 cup fresh parsley, chopped for garnish
Procedure:
In a large pot over medium heat, add a little olive oil and brown oxtails on all sides. Discard any fat in pan. Add water, and bring to a boil, skimming off any frothy foam that comes to the surface. Add barley, bay leaf, peppercorns, garlic, celery, onion and beef base. Bring back to a boil, cover, reduce heat to low and simmer for 1 1/2 hours. Remove the oxtails and let cool.
Now add carrots and tomatoes, bring to a boil, cover, reduce heat to low and simmer for 1 hour. At this point return the oxtail meat back into the soup. Taste for seasoning, and add salt if necessary. Remove bay leaf and serve with a sprinkle of parsley in every bowl. Makes 6 servings.
Note: For another delicious Chinese oxtail stew, check out this recipe for Chinese Braised Oxtail Stew.
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