Icarus's blog: "Hurts to watch."

bone marrow, breadcrumbs, balsalmic vinegar, course ground mustard stirred into rice, and a rib eye.

... I'm still eating, but god daaaaaamn.Alright, this may be the worst idea I've ever had

or the best.

I started with 2 12 inch beef shanks (just the bones), filled my dutch oven about half full with water and boiled away for about 30 minutes
now, it was a minor drilling operation (spooning about) getting about 2 tablespoons of the goo- store aside.
get a fistful of breadcrumbs half a tablespoon of coarse ground mustard and combine it in a bowl with the marrow.

Now, some of you may have heard, marrow is about the same as biting a big hunk of wet fat off a big walking mass of meat.

... guess what!
it is.

I managed to render about a cup of marrow from the rest of the bones, but that has been set aside for other applications

now grab the best ribeye you saw at the butcher's... thinly cover one side in this rare hand harvested sea salt that was more expensive than anything else you're eating

... seriously

and set the meat aside to get to room temperature and let the salt sink in.

>> your rice cooker should be about half-done with a batch by the way.

Toss some fat in a warm pan (I used duck fat... cuz its awesome, and I had it from my last duck)
let it get soaked in, let the pan get hot
lay the steak unsalted side down and watch it carefully to get a good solid sear

... oh and don't fucking touch it til it does.

then flip onto the salted side for a fraction of the first side.

Rice cooker should be done

steak should be done very very shortly after this, goin for medium to medium rare

Get it off the heat, plop it under something toasty to convect and rest (like a pan lid)

now, you should have a decent soup of duck fat and steak drippies
this is where things went a little crazy
I didn't want to bother opening a new bottle of red wine
but I wanted to deglaze
... shank broth was too thin

so I splashed the vinegar, stirred, threw in the breadcrumb/marrow mixture and then dumped the rice in to gently fry and marry.

now
my original intentions for this pan sauce
and I'm SURE it'd still be good
was
horseradish instead of mustard
and red wine instead of vinegar

basically
french versus german.

rice was still fatty, delicious and packed with flavor.

Piled on the rice, put the meaties on top
consumed.

-ze deutsche

deglaze steak pan with a mild acidic (balsalmic vinegar)

2 tablespoons of marrow
1 tablespoon of course ground mustard
a tablespoon and a half of homemade breadcrumbs

combine with rice or oats or spuds

german style ribeye joygasm

-le franc

deglaze steak pan with red wine
simmer down to a syrup, gloss with a pad of butter (may be over kill because I'm insisting on marrow)
add 1-2 tablespoons of marrow
add a dollop of horseradish (and goats cheese should you desire) and stir together
lay over your delicious meaty.

... I did not use pepper at all.
And didn't miss it.

I do not care what you serve it with as long as its a starch, and not awfully out of place with beef.
couscous with a garnish would look nice though
or a creamy risotto.

and pomegranate aerils (sp?) since this dish is probably going to kill you, you may as well have some forbidden doom fruit.