Roasted Bone Marrow

Rich and buttery, roasted bone marrow is a great appetizer for a nice dinner in. I pair it with a bright and citrusy parsley salad to balance out the richness of the marrow and grilled bread.

Rich roasted bone marrow on toast might be one of my favorite things to eat. Ever. I get it at restaurants on the regs, but honestly never thought to make it until I saw them at a local butcher shop. It’s inexpensive, super fast and easy to throw together and super special. Serve atop some grilled buttered bread and a lemony, bright parsley salad. A little sprinkling of salt is also a must.

I think this should be on your to-do list this weekend. That’s all!

How to roast bone marrow:

• Roast! Place the marrow in the preheated oven. Roast until it’s softened but not melted away.
• Make the sides. While the marrow roasts, prepare the parsley salad and grill the bread.
• Serve. After that, spread the marrow on the bread and sprinkle with salt.

What to serve with roasted bone marrow:

• This parsley salad! It’s bright and fresh and pairs well with the richness of the marrow. I happen to love parsley, however if you don’t, feel free to use a handful of arugula instead.
• Grilled bread. With lots of olive oil. The smooth marrow on the grilled bread is perfection. Just brush melted butter or olive oil on the bread and toast in a skillet and you can do it all during the time it takes to roast the marrow.

Tips and Tricks:

• Having a hard time finding bone marrow? Look at a local butcher shop or similarly, a market in the same vein, like a meat market or specialty grocery store.

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Print Recipe

Roasted Bone Marrow Recipe

Author: Adrianna Adarme

Rich and buttery, roasted bone marrow is a great appetizer for a nice dinner in. I pair it with a bright and citrusy parsley salad to balance out the richness of the marrow and grilled bread.

Course: Appetizer

Cuisine: French

Keyword: roasted bone marrow

Prep Time: 5 mins

Cook Time: 15 mins

Serving Size: 2

Ingredients

For the Bone Marrow

• 3-3 3" pieces of beef bone marrow

For the Parsley Salad

• 1 handful of flat-leaf Italian parsley leaves picked from stems
• 1 shallot minced
• 1 tablespoon capers
• juice from 1 lemon
• coarse sea salt
• 1 loaf french bread
• 2 tablespoons unsalted butter melted

Instructions

• Pre-heat oven to 450 degrees F. Put the bones in an ovenproof roasting pan or on a foil-lined baking sheet. Transfer to the oven and roast for about 15-18 minutes. You’re looking for loose and giving marrow, but marrow that’s not yet melted away.
• Meanwhile, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with lemon juice; salt and pepper to taste.
• Brush the pieces of bread with the melted butter and place in a grill pan until nice and toasted. Don’t completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.

Notes

Recipe is all Bourdain

Equipment:

Olive Oil Dispenser | Baking Dish | Chef's Knife | Cutting Boards

Nutrition

Calories: 688kcal (34%) | Carbohydrates: 115g (38%) | Protein: 24g (48%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Cholesterol: 30mg (10%) | Sodium: 1140mg (50%) | Potassium: 298mg (9%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 350IU (7%) | Vitamin C: 1mg (1%) | Calcium: 88mg (9%) | Iron: 7mg (39%)

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Looking for more appetizers? Here are some of my favorites:

• Tomato Confit
• Vegetarian Bao Buns
• Pretzel Tot Queso Fundido
• Yucca Fries