Roasted Bone Marrow Recipe

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Roasted Bone Marrow Recipe

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.

Prep Time5

Cook Time15

Course: Appetizer

Cuisine: French

Servings:

Author: Adrianna Adarme

Cost: $10

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