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Cook the Book: Roast Beef on Marrow Bones

[Photograph: Caroline Russock]

This Roast Beef on Marrow Bones is the kind of recipe that only a butcher could come up with, so it's no big shock that Joshua and Jessica Applestone, butcher-owners of Fleisher's Grass-Fed and Organic Meats and authors of The Butcher's Guide to Well-Raised Meats, created it. The recipe replaces a traditional roasting rack with a bed of marrow bones and it's pure meat genius.

The Applestones always have plenty of marrow bones lying around their shop, and knowing the beefy, buttery goodness that rendered marrow bones produce, they decided to incorporate them into a roasting bed. The marrow bones are set on the bottom of a roasting pan along with onions and garlic that have been caramelized. The seared beef is placed on top and stock and butter are added before this meaty dish is roasted in the oven to a rosy medium-rare.

When the roast comes out of the oven, you're met with a trifecta of beefiness—a gorgeous hunk of meaty, rare roast beef; marrow bones just waiting to be spread on crusty bread; and a mess of onions that have been braising in beefy juices, marrow, and butter. There are all sort of ways to serve this over-the-top roast beef, but I'm thinking that a roast beef sandwich spread with marrow and scatted with braised onions is the way to go.

As always with our Cook the Book feature, we have five (5) copies of The Butcher's Guide to Well-Raised Meats to give away this week.

Reprinted with permission from The Butcher's Guide to Well-Raised Meats by Joshua and Jessica Applestone and Alexandra Zissu, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.

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