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Meat Appetizers Lunch / Dinner

Grilled beef bone marrow

Published: 11.10.2009 » Last updated: 03.30.2022

Grilled or roasted bone marrow is an appetizer and you will find it among many foreign cuisines. You can make it at home without too many issues. The trick is finding good bones with plenty of marrow inside.

Grilled bone marrow sprinkled with mint and served with lemon slices

The bone used in this recipe is from the leg. When you buy the bone, have the butcher machine slice it. Vertically, I suggest, as so there’s little danger that the marrow will fall off during grilling. How is that possible, you may ask, since the marrow is more exposed that way? There’s a trick.

Heat the grill. Place the bones on the very hot grill, marrow side down. You just want to sear it at this point. After three minutes, flip the bones and season the marrow with salt and pepper.

Beef shank on grill with bone marrow exposed

Lower the heat (or move the rack higher if using a charcoal grill) and cook for ten to twelve minutes (longer if the bone is cross-cut rather than a vertical cut). Bone marrow does not take long to cook. If you cook it too long, the marrow will just melt and there’ll be nothing for you to indulge in.

If any meat and fat attached to the bone are still raw by the time the marrow is done, don’t think they have to be fully cooked before serving the marrow. No — the bones can go into the pot later to make broth. You just want the marrow so that’s all that’ll have to be cooked through for purposes of serving grilled beef bone marrow.

There is no need for exotic seasonings nor complicated combination of herbs and spices. Just like fresh oysters, grilled bone marrow is best when uncomplicated (and untainted) by too many flavors.

So, just place the grilled bone marrow on a plate with slices of lemon or lime on the side that can be squeezed over the fatty marrow. For a contrast in texture, add some finely sliced scallions.

To compliment the lemon and to get rid of the fatty sensation in the mouth (not nice once the bone marrow starts to get cold), add a small amount of freshly sliced mint leaves.

Full recipe below

Grilled beef bone marrow

Connie Veneracion
Rich. Indulgent. You may just scoop the marrow with a spoon and pop it into your mouth. Or you may enjoy it the way the French and Hungarians do by spreading the marrow in crusty bread.
A stovetop grill is used in this recipe. It is possible to cook the marrow in the oven. Turn the top heat on (broiler) and set the temperature at 400F or higher.
Home grilled beef shank bone with bone marrow
Print
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Appetizer
Cuisine International
Servings 2 people

Equipment

  • Stovetop grill

Ingredients
  

  • 1 beef shank bone - about eight inches long, split vertically
  • salt
  • pepper
  • mint leaves
  • lemon slices

Instructions
 

  • Set the stove to the highest temperature, set the grill on top and heat.
  • Place the beef shank bone haves, cut side down, and and sear the marrow for two to three minutes.
  • Flip the bone halves and sprinkle salt and pepper directly on the exposed marrow.
  • Cook for ten to twelve minutes (longer for larger bones).
  • Transfer on a plate, sprinkle with mint leaves and serve with lemon slices on the side.
Print
Keyword Beef bone marrow

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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