Bloody Marrow

"A beefy twist on the classic Bloody Mary. If possible, ask the butcher to slice your marrow bone lengthwise (into quarters) so you can use it for garnish!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by leahfranklin photo by leahfranklin
photo by leahfranklin photo by leahfranklin
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees F. Sprinkle marrow bone (whole or in pieces) with celery salt, table salt, and garlic salt. Roast for 15 minutes or until nicely browned. There should still be some unrendered fat in the marrow.
  • Scrape out marrow, chop it finely, and set aside. If using the bones for garnish, return them to the hot oven to brown a little more.
  • Combine the marrow with the vodka, tomato juice, lemon juice, Worcestershire sauce, and hot sauce, and shake well. (Alternatively, you can reserve all of the marrow to use as a garnish.) Pour into 4 glasses and garnish with the optional roasted bones plus lemon slices and celery.

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