Roasted Bone Marrow With Parsley Salad
This classic recipe for roasted bone marrow is served with toasted crusty bread and a salad of fresh parsley, shallots, and capers.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3to 4 pounds marrow bones (beef or veal, center-cut, and cut cross-wise)
- 1bunch flat-leaf parsley (leaves only)
- 2shallots (peeled and thinly sliced)
- 2teaspoons capers
- Crusty bread (sliced and toasted)
- 2tablespoons olive oil
- 1tablespoon lemon juice (freshly squeezed)
- Grey sea salt
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 450 F.Step 3
Stand the marrow bones upright in a roasting pan . If one end of the bone is visibly wider than the other, arrange them with the wider ends down so that they are as stable as possible.Step 4
Transfer them to the oven and roast for 15 to 20 minutes.Step 5
Combine the parsley, shallots, and capers in a small mixing bowl. Toast the bread.Step 6
After 15 minutes, check the bones. The marrow should be hot, with a soft and jelly-like consistency, but not liquid. Cook another five minutes if needed, but do not overcook, since the fat will liquefy and leak from the bones.Step 7
Drizzle the salad with olive oil and lemon juice.Step 8
Serve the marrow bones on plates along with the toast, a serving of the parsley salad, and a small heap of grey sea salt. Enjoy!