Oven Roasted Bone Marrow with sauteed Onion and a flavored Oil

I wanted to do something special as the Grand Finale recipe…something that will make my friends go ‘hmm… interesting’. Things are very different now when compared to what it was one year back… Almost all of us are in different places now and so making a feast for them is impossible… Most of them being foodies and quite adventurous with food, especially in the Non-Vegetarian area, I decided to go something around that. So after some long thoughts I came up with this… something that will trigger their imaginations and force them to guess how it will taste and will be with us at least in their thoughts…

So... for all those who forced me into doing this challenge and for all those who became friends on the way and inspired me...

Recipe No: 262

Ingredients                                                  Serves 3-4

• Beef Leg bones………………..5 pieces; cut 4-5 inches in length
• Bread slices…………………….9-10 (I used French; any crusty Bread preferred)

To make the Sauteed Onion

• Thinly sliced Onion………….2 Cups
• Oil…………………………….……2 Tablespoons
• Salt…………………………………1/4 Teaspoon
• Sugar a pinch

For the Flavored Oil

• Oil………………………………….....2 Teaspoons (Vegetable/ Olive)
• Garam Masala Powder………1/4 Teaspoon
• Black Pepper Powder………....1/4 Teaspoon
• Coriander Leaves/ Cilantro…1 Teaspoon (Chopped as fine as possible)
• Salt…………………………………...1/8 Teaspoon

Method of Preparation

1. Preheat the oven to 430˚F/ 220˚C.
2. Scrape all the extra meat and fat from the bones as possible. Wash and dry them with a paper towel.
3. Arrange them on a baking tray lined  with Aluminum foil (will help in cleaning) with their broad end touching the tray in an upright position.
4.  Bake it towards the bottom of the oven. (Not on the lowest rack but one or two racks above.) These bones have hard regions on the broad flat end and so to cook that portion, you have to keep it towards the bottom of the oven.
5. Bake for 20-30 minutes or till the internal temperature (in the middle of the Marrow) is  160˚F. (I like it well cooked and so this temp; don’t overcook as it becomes liquid fat.) When cooked, fat will be bubbling on top of the Marrow and if you insert a toothpick, the fluids running will be clear.
6. While the Marrow is roasting, saute the Onion in a shallow pan on medium low flame with Oil, Salt and Sugar until it is wilted and attains a light brown color. We are not  looking for crispy fried onion, but a very soft and moist sauteed Onion.
7. Mix all the ingredients to make the flavored Oil and keep aside till ready to be used.
8. Arrange the Bread slices on a baking tray and bake it in the oven towards the last 8-10 minutes of roasting the Bone Marrow. This will make the Bread crispy.
9. Once the Marrow is cooked, serve it with the Bread, Sauteed Onion and the Spice Mix.
10. Scoop the marrow on to the crispy Bread, arrange some Onion on top and give a very light drizzle of the flavored Oil. (Only a few drops as it is very salty; it has to be salty as we are not using much of Salt anywhere else and eating Bone Marrow without Salt will not be very pleasant.)

Notes:

• Beef Leg bones are generally used for makings roasted Bone Marrow. Ask your butcher if they have some. I am not so sure about the regular grocery stores, but it will be available in most of the Butcher shops. (It is also called soup bones, which are not very expensive.)
• Before cooking, the Marrow part will be very hard but as it cooks it will become very soft and attains a gelatinous texture.
• Don’t overcook the Marrow because if you do all the fat will melt and will become liquid fat.
• Eat the Marrow while hot because as it gets cold the fat will solidify, giving an unpleasant texture.
• It is easy to scoop out the Marrow from the bone with a butter knife.
• If you want discard the liquid fat out while scooping the Marrow.
• Marrow is basically fat with a small amount of protein. So even if it is not good for regular use, you can have it once in a while… like your wedding anniversary or if you ladies out there want your foodie husband to buy you a Diamond ring or a bracelet!!!
• I have to say if you are a foodie; loves non Vegetarian very much and are willing to eat new stuff, this one is a must try… at least once. It is rich and decadent with a very unique flavor and feel.

Make it, enjoy the deliciousness and
serve it to your family with love...

                                                                               
                            
                                                                                   The End

Liver Roast

Recipe No: 252

Ingredients                                           Serves 3-4

• Liver……….............................…..1/2 Kg

To Grind

• Shallots sliced………………………..1/4 Cup
• Ginger-Garlic Paste……………….2 Tablespoons
• Turmeric Powder…………………..1/2 Teaspoon
• Coriander Powder…………………2 Teaspoons
• Red Chilly Powder…………………1 Teaspoon
• Pepper Powder……………………..1 Teaspoon
• Garam Masala Powder…………..1 Teaspoon
• Fennel/ Anise seed Powder…….1/2 Teaspoon (Peringeerakam Podi)
• Lemon Juice or Vinegar…………1 1/2 Tablespoons
• Salt………………………………………As Per Taste

To Saute

• Coconut Oil…………………………..2-3 Tablespoons
• Onion Sliced thin…………………..2 Cups
• Curry Leaves………………………..3 Sprigs
• Coconut Milk………………………..1/2 Cup
• A sprig of Curry leaf, ½ Teaspoon of Garam Masala Powder and a Teaspoon of Coconut Oil to sprinkle on top towards the end

Method of Preparation

1. Remove the outer skin of the Liver by peeling. (This tends to harden up while cooking; so remove it by peeling; it will come off easily.) Cut into bite size pieces; wash; drain and dry thoroughly with a paper towel. Keep aside.
2. Combine and grind all the ingredients in the ‘to grind’ section to a paste. Take half of this paste and marinate the Liver; keep aside for 30 minutes. Keep the rest of the paste for later use.
3. Heat 1 ½ Tablespoons of Oil in a nonstick pan on high heat and shallow fry the Liver pieces for about a minute or two. (It doesn’t have to cook completely; but have to be lightly browned here and there.) Remove them and keep aside till ready to be used.
4. To the same pan, add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned, the roast will be sweet.)
5. Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color and taste of the roast. Be patient and let the paste get rid of the raw taste and become brownish black in color. But take care not to burn it and so I will recommend constant stirring.
6. Once it reached a brownish black color, add the Liver pieces together with 2-4 tablespoons of water. (Don’t add more Water as the Liver will give out some Water.) Reduce the heat to low and let the Liver cook, covered, for about 8-10 minutes or till the Liver is completely cooked and the Water is all evaporated. Stir only now and then.
7. Once almost dry, add the Coconut milk and let it attain the consistency you need. (I prefer this to be on the dry side.)
8. Sprinkle some Curry Leaves, Garam Masala Powder and some Coconut oil on top, switch off the flame, close the pan and let it rest for at least 20 minutes before serving.

Notes:

• The amount of Ginger Garlic paste, Pepper Powder and extra Fennel Powder is important in this roast as it suits the flavor of the Liver. If the amount of heat is too much for you, do reduce the Red Chilly Powder, but don't reduce the Black Pepper Powder.
• The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning the dish should sit in the vessel in which it cooks for some time to attain the perfect taste.
• Don’t skip the sprinkling part at the end of the process as it gives a really good appetizing smell to the dish.
• Don’t forget to remove the tough outer skin of the Liver. It really helps.
• Liver don’t have a very long cooking time; the more it cooks the tougher it gets.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…