Wagyu Canoe Bones
2 Tablespoons of Fresh or dried Chives
Let's get to cooking something yum...
Getting Them Started: If the bones were frozen – thaw them overnight in the refrigerator.
- Next. Trim the off excess fat or meat along bone with a flat edge.
- Brine the bones in salt water over night to remove the blood, give the bones a nice white appearance and a great flavor. It is recommended
1 teaspoon (4.9 mL) of salt per 1 cup (240 mL) of ice water.
Oh My Seasoning. Line a baking sheet or roasting pan with parchment paper, set aside.
With a spoon, scoop the marrow out of the bone into a bowl. Add about a 2 tablespoons of chives to marrow and mix.
Place the marrow back into the bones.
Season the tops with salt and pepper.
Arrange the bones with the marrow facing up for canoe cut and the wider opening facing up for crosscut.
Roast To Perfection. Place the seasoned bones in a 450 F oven and roast for 15 to 25 minutes, depending on their size, until the marrow begins to bubble up.
THINGS TO CONSIDER:
If you find fat rendered down in the pan, pour into a container to use for other recipes.