Opinion – Barbecue Nation: Hated by some and a delicacy for others, marrow can be served with raw meat

You have probably already eaten this ingredient in mocotó broths, in stews such as ossobuco, in meat sauces or accompanied by toast.

Hated by some and considered a delicacy by others, marrow is present inside bones, with a gelatinous and greasy consistency. It is said to have aesthetic benefits.

It is a food rich in collagen, amino acids and minerals, which strengthens the body, helping with digestion, detoxification and skin texture and quality. It is used by the cosmetic industry in hair and skin care products.

I suggest that you ask your butcher to separate this item, which is almost always discarded as it is of low value. You will ask for the back shin bone of the ox, sawn in half, so that you can take it to the coals.

When preparing, care must be taken not to lose its interior. I like to brown the part of the marrow facing the grill for about three minutes and then turn, leaving the bone part in contact with the heat of the coals until it bubbles and the blood cooks.

The bone will be browned and, on the sides, you will notice a brownish color, which would be cooked blood.

Fleur de sel to finish and a piece of toast are already delicious, but this recipe with raw meat — an original dish from northern Italy, from the Piedmont region —​ is spectacular and brings a greasiness to the dish for which the taste buds thank you.

Marrow with raw meat

INGREDIENTS

2 halves of marrow

250 g of filet mignon

1 tablespoon dijon mustard

1 tablespoon chopped chives

Black pepper to taste

1 teaspoon fleur de sel

PREPARATION

Cut the meat into small squares, mix with the mustard, chives, black pepper and set aside. Grill the marrow as I mentioned above, or put it in the oven with the marrow side up for 30 minutes at 180 degrees.

Remove the marrow from the bone with the help of a spoon and add the minced meat mixture and add the fleur de sel. Put the raw meat back on the bone to rock the presentation.