I read a magazine article about roasted marrow bones and decided to try to make them. ¬†I researched for a bit and came up with a NY Times article about them that was legendary. ¬†These are really good but I would suggest you get tall marrow bones from your butcher. I bought short ones and there wasn’t much of the delicious marrow left after cooking it. ¬†We definitely wanted more! This a great appetizer. The parsley and rock salt is a must. ¬†We had a pink Hawaiian rock salt that was truly delicious with the marrow on the toast. ¬†This is an adapted version from the NY times article.
Time: 20 minutes
- 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
- 1 cup roughly chopped fresh parsley
- 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 sourdough 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 minutes. (Stop before marrow begins to drizzle out.)
2. Meanwhile, cut parsley. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley 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.