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No. 124: Bone Marrow

Humanoids have been feasting on bone marrow for nearly two million years. I, on the other hand, only became acquainted with it about two months ago, and lately it seems to be a consistent offering on my plate.

My first go with it was at a lunch lesson that featured Daube Provençale, a hearty pork stew made with pork cheeks, pork belly and a delicious homemade beef broth prepared with beef bones.

l'apéro avant la Daube Provençale

l’apéro avant la Daube Provençale

When we finished making the broth, we kept the beef bones, and as an appetizer we spread the marrow on a sliced,  crusty baguette and sprinkled it with a wee bit of sea salt. C’est délicieux! Subtle, a bit sweet, très riche, with a velvety nuttiness, no, this treat should not be carelessly disregarded.

bone marrow

Vite! Vite! Head to your nearest boucher and pick up your bones today. 

daube provençale

Click here for the delicious Daube Provençale recipe.



boucher: butcher

C’est délicieux! It’s delicious!

très riche: very rich

Vite! Vite! Quick! Quick!

4 Comments Post a comment
  1. I finally had bone marrow for the first time last year in NYC. Can’t believe it took me so long. I love all forms of fat (except what’s on my waistline) and loved this with great bread and a little parsley salad. yum…. ok going back to my juice now- bleh.

    January 30, 2014
  2. mmm I just had this for the first time a week ago in Saint Émilion! delish!

    February 2, 2014

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