What's Fah Dinnah

Something different -Roasted Beef Marrow Bones .

Ok all you carnivore eating peeps ...it has long been known how amazingly good collagen is for the body , and marrow is part of that.

Collagen is essentially the glue of your body. You'd be a puddle on the floor without it . Forms the connective tissues of the body, gives tensile strength in tendons , in between cells , repairs digestive system lining, digestive health, especially in cases of leaky gut issues, which creates systemic inflammation , autoimmune disorders . Aids in lessening pain in joints , very good anti-inflammatory food for long term health . Revitalizes skin, hair, nails, really, important to the health of the whole body in a plethora of ways.

Collagen production reduces with age, so replacing it with healthy and natural sources makes all the difference.

As so often the case, nutrients depend on each other for smooth and complete absorption, and Vitamin C precursors need to be present for maximum utilization. Precursors , such as Vit C, are used, building amino acids that we need , and allow the body to make more of them , on its own.

First, I par boil the bones for 5 minutes, taking out impurities. The foam on top of the boiling water forms soon after boil. Rinse the bones well .

Heat buttah in a skillet, med high and brown the bones a bit. Turn them and keep an eye on the heat...sometimes the flame needs turned down a bit to keep the buttah from smoking. These bones I used are longer , instead of the usual thinner cut bones , but still you turn them on end to brown the ends. Transfer them into a bake pan , setting the skillet with the buttah drippings aside.

Oven at 400, put them in for around 20 minutes ...keeping an eye on them . If they need a bit more browning, ok...but make sure they don't bake too long , or the marrow will melt out of the ends. You want them just browned, so the marrow becomes soft and not white or pink anymore. I turn them about halfway through the bake time. They sure come out nice, and the house smells so good about this time !

Now, the finishing touch, broil the bones for just a few minutes until they are beautifully caramelized , but not too long. This is optional.

On the counter, drizzle the buttah from the skillet across the bones , standing on end if they are longer, as mine are.

Some butchers will cut those long bones lengthwise, which makes it even easier cooking. But these still do fine whole too.


I didn't have sourdough sliced bread , or I would have used that ...but I sautéed purple onions , and sprinkled them with a bit of sea salt and Hungarian smoked paprika...so good!

The marrow is solid enough and scoops right out . It is so rich , it can mix with anything as a side, on bread, and usually a lemon slice is offered on the side, with a small salad of onion, capers, parsley , olives , mixed in a touch of olive oil, as a more citric balance taste to contrast all that bass tone richness.

Below are a couple of borrowed photos of more conventional sides to go with the marrow.



I save the bones to make boiled bone stock collagen later . So everything is utilized to the full.

What a meal to enjoy in cool weathah !

Let your primitive cravings go as you literally build your whole system in rich goodness ! If you feel like howling at the moon afterwards, we all understand

Different, but I'd try it.

Looks good I had Moose steak

Excellent preparation, eating and presentation Sharon! . . . and the bones when thoroughly cleaned, boiled in water again, and DRIED, make fancy napkin holders for that annual Halloween Dinner Party

Lady. I am impressed!

Looks good. Never cooked just marrow but always scoop it out of a roast bone

Looks great Sharon-my type of grub.
Did you ever make Oxtail soup-one of my favorites.

I'm drooling ! Love marrow bones ! It's the one thing I add salt to when eating.

Love it!
I put in smoked Gouda cheese

Looks great Sharon…id eat that !

Just took some Stuffed Italian peppahs ..with Monterey Jack cheese…out of the 400 degree oven…So Good. And cheated with some rotisserie chicken from the Grocery store

Prayers sent for all y’all that have fallen on that hard of times

... let me know if y’all need me to ship some pigs feet and kidneys up there lol

Ya'll gettin' some good vittles mentioned tonight! . . . kidney stew or broiled kidneys with onion sauce and mashed taters and sourdough bread! Trotter feet for an afternoon snack to boot! . . . The South ain't got a lock on that kinda food.

Figures this place would begin to fill up with Texans ... Savell, the spice of life is this stuff with bone stock too....makes the best chook noodle soup youve evah had . Specially made with chicken bones. The real deal , Savell !

S&R, you'd like it ! And so good for us.

H.R., moose is good anytime !

SJA, thank you ! Great idea for napkin holders too ! Very innovative

T Thomas, many thanks ...Danny, same principal , just dressed up a bit more .

Boco, always heard of that soup, have never tried it. ....someday ! I bet it makes good collagen too.

Many thanks, Sir Ken ...yes it does need salt. I like sea salt, or Himalayan salt, which has interesting different flavors depending on the area. What really makes it pop is Hungarian smoked paprika ...man , so good !

Vinke, love smoked Gouda ...that sounds like something that would go perfectly with this meal !

Nessy ! Wonderful dinnah yins got goin' there !

One thing about unrefined, natural salt...exhausted adrenals SOAK up salt to revive and strengthen them. The adrenal system absorbs salt very well . 1/4 to 1/2 teaspoon a day.

Sharon... looks great. Not my thing, but they are one of my wife's favorites. Lots of restaurants in the big cities here serve them regularly.

Pete

That looks delicious, Sharon.

I have to be honest, Sharon. That looks like a lot of work. I'm kinda lazy when it comes to cooking.

Sharon reminds me of a dinner grace.
Good food
good meat
good god who let the Texan in to eat all the meat
so it is just now the bones to share amongst the best of friends now

Amen

You said it, not me. LOL.

Used to eat the marrow, then for dessert we'd take the bone and put up to our mouths while someone poured some good sipping whiskey in it. Gave it an interesting taste.

Pete, you are exactly right. It is astounding the prices fine restaurants charge for this meal served. It is considered a delicacy .

Run, it really isn't that much work. The 'splainin' takes way more than the preparation. And for the vital nutrients it provides every living thing that moves , especially us humans, it is well worth it.

N50, Savell just needs to try this with some hot toasted sourdough bread ...and some chook noodle soup from chook stock bones ! Actually, I know he is very familiar with southern style foods, such as he mentioned , so he really isn't surprised .

Elk, wow now that's a novel way to have fine smooth whiskey !