240 Min
GF
NF
Bone Marrow Roast
While I was growing up, whenever my mother would serve goat curry I was armed and ready at the table with my marrow spoon. Being the youngest of three, I got first dibs on picking the best pieces of meat and usually pounced on the juicy leg bones so I could relish the extracted marrow. Marrow, be it goat, lamb or beef not only has tremendous flavor but it also imparts flavor on everything it touches. In this recipe, the onions, garlic cloves, potatoes and peppers take on fragrant meaty flavors with bits and pieces of marrow scented with cardamom and cinnamon.
While I was growing up, whenever my mother would serve goat curry I was armed and ready at the table with my marrow spoon. Being the youngest of three, I got first dibs on picking the best pieces of meat and usually pounced on the juicy leg bones so I could relish the extracted marrow. Marrow, be it goat, lamb or beef not only has tremendous flavor but it also imparts flavor on everything it touches. In this recipe, the onions, garlic cloves, potatoes and peppers take on fragrant meaty flavors with bits and pieces of marrow scented with cardamom and cinnamon.
Cook Time
4 Hours
Serves
4
Directions
Step 1
Preheat oven to 400°F. In a shallow 10 to 12-inch Dutch oven, combine the bones, onions, garlic, cardamom, black pepper, turmeric, salt, and ghee. Cover the pot and place in the middle rack of the oven for 1 hour, checking 2 to 3 times to make sure the onions are not burning. They should be caramelizing to a golden brown. Lower the oven temperature to 250°F and continue cooking the bones for another 30 to 45 minutes.
Step 2
Add the potatoes, 1 cup water, and chile powder. Cover the Dutch oven again and continue cooking the bones for another 30 to 45 minutes. By now, the marrow should slide off the bones, the onions should be caramelized, even slightly gelatinous, and the potatoes soft and slightly browned.
Step 3
Take the lid off, stir in the peppers and ground cinnamon and cook uncovered for another 5 minutes. Let the bone marrow rest for 10 to 15 minutes before serving. This roast is best served with toasted sourdough bread and fresh cilantro springs as garnish.
Notes & Variations
- Do not be alarmed by the amount of onions, they will reduce to less than a third but take on a great deal of flavor.
- If you do not have a Dutch oven, use a baking pan and cover tightly with foil.
- Substitute potatoes with sweet potatoes, carrots, parsnips, or turnips.
Ingredients
2 pounds beef marrow bones
6 cups minced onions
12 to 15 whole garlic cloves
1 tablespoon ground cardamom
2 teaspoons freshly ground black pepper
1 teaspoon ground turmeric
1 tablespoon sea salt
4 tablespoons ghee
1 pound red potatoes, cut into 1/2-inch pieces
1 cup water
1 teaspoon chile powder
1 cup small shishito pepper or 1 large red bell pepper
2 teaspoons ground cinnamon
Cilantro sprigs for garnish
Step 1
Preheat oven to 400°F. In a shallow 10 to 12-inch Dutch oven, combine the bones, onions, garlic, cardamom, black pepper, turmeric, salt, and ghee. Cover the pot and place in the middle rack of the oven for 1 hour, checking 2 to 3 times to make sure the onions are not burning. They should be caramelizing to a golden brown. Lower the oven temperature to 250°F and continue cooking the bones for another 30 to 45 minutes.
Step 2
Add the potatoes, 1 cup water, and chile powder. Cover the Dutch oven again and continue cooking the bones for another 30 to 45 minutes. By now, the marrow should slide off the bones, the onions should be caramelized, even slightly gelatinous, and the potatoes soft and slightly browned.
Step 3
Take the lid off, stir in the peppers and ground cinnamon and cook uncovered for another 5 minutes. Let the bone marrow rest for 10 to 15 minutes before serving. This roast is best served with toasted sourdough bread and fresh cilantro springs as garnish.
2 pounds beef marrow bones
6 cups minced onions
12 to 15 whole garlic cloves
1 tablespoon ground cardamom
2 teaspoons freshly ground black pepper
1 teaspoon ground turmeric
1 tablespoon sea salt
4 tablespoons ghee
1 pound red potatoes, cut into 1/2-inch pieces
1 cup water
1 teaspoon chile powder
1 cup small shishito pepper or 1 large red bell pepper
2 teaspoons ground cinnamon
Cilantro sprigs for garnish
Notes & Variations
- Do not be alarmed by the amount of onions, they will reduce to less than a third but take on a great deal of flavor.
- If you do not have a Dutch oven, use a baking pan and cover tightly with foil.
- Substitute potatoes with sweet potatoes, carrots, parsnips, or turnips.
Tags:
240 Min
GF
NF
Stock Your Pantry
Tags:
240 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$10
Ghee Pot
$40
Can't go wrong with rice on the side.
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