When simply roasted, marrow bones yield a rich flavorful center something like custard or perfectly softened butter, except of course that it’s made of delicious pastured beef. Since it’s so rich, a little goes a long way and is best served with a bright salad, as in this recipe below.
Adapted from Fergus Henderson, as printed in the New York Times, October 31, 2007
Time: 20 minutes
- 3-4 lbs Beef Marrow Bones
- 1 cup roughly chopped fresh parsley
- 2 shallots, thinly sliced
- 2 teaspoons capers
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- Coarse sea salt to taste
- At least 4 1/2-inch-thick slices of crusty bread, toasted.
1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15-20 minutes. (Stop before marrow begins to drizzle out.)
2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.
Yield: 4 servings.
Hint: Save the roasted bones to add to your next batch of homemade bone broth for extra flavor!