The consumption of marrow and marrow bone is not new. It has been consumed since ancient times. It has become a real delicacy, which guests appreciate as a special dish when it appears on the menu. Marrow bones are excellent for breakfast, lunch, dinner and brunch. It is a surprise for those looking for a culinary adventure, but unfortunately it is not served in many places.
We have been eating marrow bones since ancient times
Animal bone marrow has been consumed since prehistoric times, as the marrow in long bones contains a wealth of nutrients. In many cases, hunting failed and this was one of the sources of nutrients. Later, when man began to use tools, he deliberately broke the bone and extracted it. Its fat and protein content and nutty taste made it a popular food source.
Several references to the marrow have survived throughout history. Plutarch, a Greek Middle Platonist chronicler and biographer, wrote in one of his surviving speeches: „the voice of the choir members was honoured by the indulgence of the mouth, so they could abound in eel, lettuce, garlic and marrow”
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Famous pithy dishes
Although all over the world popular raw material the marrowbone, is a huge cult in the Philippines. A bulalo which means „knee soup” is a traditional soup that would also find its place on Hungarian tables. The dish, made from a typically fatty, cupacac-flavoured beef bone, is so popular that they have a special type of dish for it. Even in Vietnam, a farther corner of the world, there would be no real pho soup marrow bone without. In India, the main ingredient in a dish called nalli nihari, and of course the home-made bone broth is great with this material.
It is worth mentioning osso bucco, one of the oldest Italian dishes (with bone holes), which originated in Lombardy. The hind leg of the calf, cut into crosswise slices. The marrow bone remains in the centre. A special dish, the most famous of which is „ossobuco alla milanese”, based on a Milanese recipe.
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It is worth consuming the marrow bone
Bones contain high levels of calcium, magnesium and phosphorus, and the joints that connect them are an important source of collagen, the main protein in the skin, which gives it elasticity and firmness. It is composed of amino acids, which are the building blocks of proteins. It contains valuable fatty acids, selenium, iron, zinc, vitamins A and K. There's a reason why we call bone broth medicinal soup. But it's important to know what kind of marrow you'll find on the menu. In most cases, it's the more readily available brain broth. You can only be sure if it is actually labelled as marrow or bone marrow.
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Marrow bone is increasingly found in more and more places
it's no coincidence that this marketable raw material is MATUSZ -VAD offer is available to caterers. Available at real marrowbone lovers will also know that there is a so-called „marrow spoon”, specially developed in the mid-18th century to make it easy to eat this heavenly delicacy. It is not a very common tool, but that does not mean you should despair, as a simple teaspoon or butter knife can easily replace it.
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The marrowbone is now a fashionable speciality
There is a simple reason for this, success is assured, the marrow bone simply doesn't need advertising, it sells itself. Its flavour can enrich any dish in which it is used. Of course, it is not only perfect as a main course, but is also served as an appetizer in many places. What would we do without a good piece of toast or a baguette, but on its own, sprinkled with a little salt, it is a delicious snack. It can be an infallible combination, like beer skates!
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A Bones cut lengthwise can be used to make special dishes. Perfect for grilling on the open fire, in the oven, in the oven, for baking, it is a gourmet ingredient that can be used to make a heavenly dish. You can add a variety of spices and additions to the top, with grated citrus peel, pickled fruits it becomes piquant, with red onion, fresh crusty bread, homemade pickles it is a perfect Hungarian dish. Also we can win the hearts of our guests, simply sprinkle with garlic, salt, black pepper, ground red pepper and garnish with freshly chopped parsley.
And if you want to amaze your guests, you can prepare the marrow bone cut lengthwise using bbq technology. Cooked in a smoker, it adds a rich smoky flavour. If you love marrowbone, you will fall in love with this dish forever.
