📝 About This Recipe
Often referred to as 'God's butter,' this classic French bistro staple elevates humble marrow bones into a decadent, silky masterpiece. The richness of the molten marrow is perfectly balanced by a bright, acidic parsley salad and the crunch of toasted sourdough. It is a primal yet sophisticated appetizer that celebrates the deep, savory umami flavors of traditional French gastronomy.
🥗 Ingredients
The Marrow
- 4 pieces Beef marrow bones (center-cut, 3-4 inches long, pipe or canoe cut)
- 1 teaspoon Grey Guerande sea salt (for seasoning)
- 1/2 teaspoon Black peppercorns (freshly cracked)
The Persillade Salad
- 1 cup Flat-leaf Italian parsley (fresh leaves, lightly packed)
- 1 small Shallot (very thinly sliced into rings)
- 1 tablespoon Capers (non-pareil, drained)
- 1 tablespoon Extra virgin olive oil (high quality)
- 2 teaspoons Fresh lemon juice (to cut the richness)
- 1 pinch Flaky Maldon sea salt (for finishing)
Accompaniments
- 8 slices Sourdough baguette (cut on a bias)
- 1 piece Garlic clove (peeled, for rubbing toast)
- 1 tablespoon Unsalted butter (melted, for brushing bread)
👨🍳 Instructions
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1
Begin by soaking the marrow bones in a bowl of cold salted water for at least 1-2 hours (or overnight in the fridge) to remove any excess blood and whiten the marrow. Pat them completely dry with paper towels before cooking.
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2
Preheat your oven to 450°F (230°C). High heat is essential to roast the marrow quickly without melting it away into liquid fat.
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3
Line a roasting pan or a heavy cast-iron skillet with parchment paper or aluminum foil to catch any drips.
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4
Place the bones on the prepared pan. If using 'pipe-cut' bones, stand them upright; if using 'canoe-cut' (split lengthwise), lay them marrow-side up.
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5
Season the exposed marrow generously with the grey sea salt and freshly cracked black pepper.
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6
Roast the bones for 15-20 minutes. Watch for the marrow to become soft and slightly bubbly, but ensure it hasn't completely liquefied. A metal skewer inserted into the center should come out hot.
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7
While the bones roast, prepare the persillade salad. In a small bowl, toss the parsley leaves, sliced shallots, and capers together.
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8
Whisk the olive oil and lemon juice together, then lightly dress the parsley mixture just before serving to prevent wilting.
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9
For the crostini, brush the sourdough slices with melted butter and toast them in the oven or on a grill pan until golden brown and crisp.
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10
Rub the warm, toasted bread with the raw garlic clove for a subtle, aromatic punch.
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11
Remove the bones from the oven and let them rest for 2 minutes on the pan.
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12
Carefully transfer the bones to a serving platter. Top each bone with a small mound of the persillade salad and a final sprinkle of flaky Maldon salt.
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13
Serve immediately with a small spoon or marrow scoop and the warm garlic-rubbed toasts.
💡 Chef's Tips
Soak the bones in salted water (brining) to ensure a clean, ivory appearance and a smoother texture. Ask your butcher for 'center-cut' femurs, as they have the most consistent marrow content. Don't overcook! If you see a large pool of yellow oil in the pan, the marrow is melting away; pull them out immediately. Use a high-quality flaky salt like Maldon for finishing; the crunch against the soft marrow is a vital textural component. If you have leftovers, the roasted marrow can be whisked into a red wine sauce (Bordelaise) for a steak.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Bordeaux or a Cahors Malbec to cut through the fat. Serve alongside a simple steak frites for a truly indulgent Parisian dinner experience. Offer a small side of Dijon mustard for those who enjoy an extra spicy kick. A glass of chilled dry Sherry (Amontillado) provides a unique and nutty flavor profile that complements the marrow beautifully.