📝 About This Recipe
Often referred to as 'God's butter,' roasted bone marrow is a decadent, primal delicacy that offers a rich, silken texture and an intense umami depth. This recipe elevates the classic preparation by adding a crunchy, aromatic herb crust and a bright, acidic parsley salad to cut through the luxurious fat. It is the ultimate gourmet appetizer that transforms simple beef bones into a sophisticated, soul-warming experience.
🥗 Ingredients
The Bones
- 4 pieces Beef marrow bones (3-4 inches long, center-cut or canoe-cut (split lengthwise))
- 1 tablespoon Kosher salt (for initial soaking/brining)
- 1 teaspoon Maldon sea salt (for finishing)
Herb & Breadcrumb Crust
- 1/4 cup Panko breadcrumbs (toasted lightly)
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
- 1/2 teaspoon Fresh rosemary (finely minced)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Extra virgin olive oil (to bind the crust)
Parsley Caper Salad
- 1 cup Fresh flat-leaf parsley (loosely packed, leaves only)
- 1 small Shallot (very thinly sliced into rings)
- 2 tablespoons Capers (drained and rinsed)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 teaspoons Extra virgin olive oil (high quality)
- 1/2 teaspoon Black pepper (freshly cracked)
For Serving
- 1 loaf Sourdough baguette (sliced thick and toasted)
👨🍳 Instructions
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1
Optional but recommended: 12-24 hours before cooking, soak the marrow bones in a bowl of cold water with 1 tablespoon of kosher salt. Keep in the refrigerator. This draws out any remaining blood and whitens the bones for a cleaner presentation.
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2
Preheat your oven to 450°F (230°C). High heat is essential to render the marrow quickly without melting it completely into liquid oil.
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3
Pat the bones thoroughly dry with paper towels. If using canoe-cut bones, place them marrow-side up on a foil-lined baking sheet or in a cast-iron skillet.
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4
In a small bowl, combine the panko breadcrumbs, chopped thyme, rosemary, grated garlic, and 1 tablespoon of olive oil. Stir until the crumbs are evenly coated.
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5
Lightly season the top of each bone with a pinch of kosher salt. Distribute the herb-breadcrumb mixture evenly over the exposed marrow, pressing gently so it adheres.
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6
Place the baking sheet in the center of the oven and roast for 15-20 minutes. The marrow should be soft and bubbling at the edges, and the breadcrumbs should be golden brown.
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7
While the bones roast, prepare the salad. In a medium bowl, toss the parsley leaves, sliced shallots, and capers together.
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8
Just before serving, whisk the lemon juice and olive oil together, then drizzle over the parsley mixture. Season with cracked black pepper (the capers provide enough salt).
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9
Check the marrow by inserting a metal skewer or toothpick; it should meet no resistance and feel like softened butter.
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10
Remove the bones from the oven and let them rest for 2 minutes. Transfer to a serving platter alongside the toasted sourdough slices.
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11
Finish the marrow with a sprinkle of Maldon sea salt for a delicate crunch.
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12
To eat, scoop a generous portion of the warm marrow onto the toast, top with a spoonful of the parsley salad, and enjoy immediately while hot.
💡 Chef's Tips
Request 'canoe-cut' bones from your butcher; they are split lengthwise and make it much easier to access the marrow than cross-cut bones. Do not overcook the marrow, or it will melt away into a puddle of yellow oil; look for a soft, jelly-like consistency. If you skip the overnight soak, at least wipe the bones clean of any bone dust from the butcher's saw. Use the highest quality sea salt you can find for finishing; it provides a necessary textural contrast to the soft marrow. If you have leftover marrow, whisk it into a warm beef jus or use it to finish a steak for incredible richness.
🍽️ Serving Suggestions
Pair with a bold, high-tannin Red Wine like a Cabernet Sauvignon or a Syrah to cut through the richness. Serve with a side of pickled red onions or cornichons for extra acidity. A crisp, cold Pilsner or a dry Sherry also makes an excellent beverage accompaniment. For a complete meal, serve as an appetizer followed by a light arugula salad or a lean roasted game meat.