Roasted Beef Bone Marrow _ I have to confess that before I came to America, I never told anyone that I love eating beef bone marrow (os à moelle in French). Whether the bones are cooked in phở broth or roasted in the oven, the result is just amazing. If you've never tasted marrow before, I would describe it as a very rich, buttery, succulent, unctuous and oh-so flavorful cream. I hope this description convinces you to try this decadent dish.
You want to have about 2 lbs of beef to fill a standard crock pot, and that can be chuck meat like I have in the picture above or it can be bones with meat still on them, or a mix of marrow bones and meat. Marrow bones will add a darker look to the broth, and a stronger flavor, as well as adding vitamins and minerals that straight meat does not. However, some children balk at the stronger flavor (and some husbands, too!) so I don't always use them.