I’m not inherently cheap, but I do take pride in making a great meal for (and out of) next to nothing. It makes me feel crafty and creative. So I was particularly proud last week when I cooked a meal of champions for Chicky and I for less than $6 (slightly more if you add wine to the menu, which I suggest).
A lot of people get squeamish about marrow, but to me it’s God’s gift, a secret part of the cow that few know about or appreciate. Area chefs are starting to bring it to the masses though: it’s on the menu at Eastern Standard and Toro. And for good reason: it’s cheap and delicious. As Chicky says, “It’s like meat butter.”
Roast marrow is simple to make at home… the hardest part will be finding a butcher who’ll slice the beef bone length-wise, giving you easy access to the marrow. If you can’t find one, opt for marrow bones cut cross-wise, about four inches long.
If you want to cook the above meal at home, remember that the veggies will take longer to cook than the marrow: Throw the bones in the oven when the veggies are just getting tender.
Roast marrow bone:
1 7-inch long beef bone, cut lengthwise
Sprinkle of sea salt
Loaf of crusty bread
Heat oven to 400 degrees. Set bones in a shallow baking pan, flat side up and sprinkle with sea salt. Roast 15 to 20 minutes, until the marrow is brown and soft, maybe a bit crusty on top. Be careful not to cook too long or the marrow will liquefy. Slather on bread. Mustard and pickles go well with it too.