Make no bones about it, these are delicious!

Please do not let me loose you right off the bat, but this posting is about a very taste, not often thought of consumable that may be a little out there for some people.  Today we discuss roasted beef bone marrow!  Now, when you make your own stock, be it chicken, veil, beef, etc., you do so by roasting bones (For that nice taste) basted with tomato paste and sliced vegetables.  You then cook these in water for an extended period of time, at which after many reductions, you are left with a delicious glace de viande, or super concentrated stock that is used in small quantities, along with butter to finish sauces and add an amazing richness to food.  During the concentration process, the natural pectin (The stuff that makes makes jello act like jello) is released from the bones, or specifically, the marrow. 

This time around we are not making stock.  No my fellow foodies, we are roasting the bones and going to utilize the roasted marrow as an appetizer, removed from the bone and spread on baguette with sea salt and parsley.  I know this seems a but strange to some people, namely my friends and family, but I assure you it is fantastic!  Humans from the dawn of time have actually been scavengers, thus consuming tasty morsels like this for centuries.  Today, such well know chefs as Anthony Bourdain (My culinary and foodie hero), Marco Pierre White, etc., enjoy this dish with full hearted enjoyment.

If you can find it in yourself to push the envelope of your ordinary boundaries, this dish will make you hear color, it will make you see sound! Dine with Chutzpah, my friends!

Let's do this:

The Goods:
-2 packages beef marrow bones (4 bones come in a pack so this will make enough for 2 people)
-2 Tbs. good quality sea salt
-1 small bunch parsley
-sliced baguette

The Process:-Preheat you oven to 450 (F)
-Start by letting the beef bones sit at room temperature for 30 minutes.
-Once you have reached the 30 minutes and your oven is nice and warm, place the bones standing up in a heat proof skillet, dutch oven, or a baking sheet with foil.
-Place in the oven for 20-25 minutes, or until the marrow begins to pull away from the bone.
-Meanwhile, feel free to toast up that bread!
-Remove from oven and get ready to serve

Now, since I am in the comfort of my home and free to spit on the mat and call the cat a bastard (In other words, do what I want)  I also made a sort of relish to go along with this.  This was a sauteed sweet onion and garlic relish that I found it to be amazing when coupled with the richness of the roasted marrow.

The Goods:
-1/2 onion sliced very thin
-2-3 cloves garlic, depending on how much you like
-1 tbs extra virgin olive oil

The Process:
-Heat the olive oil and add your sliced onion
-Saute the onion until it begins to become transparent and has a little color on it.
-Add the garlic, but only cook until it becomes fragrant.  Garlic is the most delicious thing, but so easy to burn.  Once burned it gives off a terrible bitter taste that will kill a dish
-Once the sauteed onions and garlic are cooked, remove from heat and let cool.
-When the onions and garlic are cool, dice it fine like relish so it is easily spreadable.

Now, we should be ready to rock and roll with this.  Simply serve your beef marrow bones whole with the bread arranged and the parsley/onion garlic relish on the side.
with a long butter knife, push the roasted marrow from the bone and spread on your bread slices.  Throw on a little onion garlic relish and some parsley.  Voila!  There you have it.  An appetizer that was made from heaven and easy as pie! Really, this dish has blown me away.  It is rich, so you can only eat a little, but if the food is good, you shouldn't need a lot.

I hope I have peaked a little curiosity for a less conventional treat than your typical chips and salsa.  I really don't think you can go wrong with this and hope you do give it a go.

Thanks for reading and wishing you best eating!