How To Cook Bone Marrow Canoe?

This recipe for roasted bone marrow is rich, buttery, and delicious. To make it, preheat your oven to 475 degrees F, place the bones with the marrow side up, drizzle with oil, season with salt and pepper, and roast in the oven for 45-60 minutes or until the bones are well browned.

Ingredients include deselect All, 6 to 12 cups cold water, 2 to 4 tablespoons kosher salt, plus 1 pinch for the topping, and 4 canoe-cut marrow bones, cleaned of any meat or fat. The recipe also includes a light lemon and parsley salad that’s perfect for spreading on toast.

Preheat your oven to 180°C, line a sheet tray with foil, and add the marrow bones. Roast for about 15 minutes until the marrow is hot and rich. After cooking, the roasted bone marrow can be refrigerated for up to 2 days or frozen for up to 3 months. Reheat in a 300°F (150°C) oven until the bones are lightly browned.

To make the fennel seeds, toast them over medium heat, add bread crumbs, and dry fry until golden brown. For a more easy recipe, ask your butcher for canoe cut bones, which are cut the long way and roasted at 375 degrees F.