📝 About This Recipe
Often referred to as 'God's Butter,' roasted bone marrow is a decadent, primal delicacy that offers a rich, umami-forward experience. This recipe elevates the buttery marrow with a bright, acidic herb salad and crunchy sea salt to cut through the intense richness. It is a sophisticated, minimalist starter that brings the rustic charm of a high-end French bistro right into your home kitchen.
🥗 Ingredients
The Bones
- 4 pieces Beef marrow bones (center-cut, 3-4 inches long, canoe-cut (split lengthwise))
- 1 teaspoon Maldon sea salt (flaky texture is essential)
- 1/2 teaspoon Black pepper (freshly cracked)
The Herb Salad
- 1 cup Fresh flat-leaf parsley (leaves only, lightly packed)
- 1 small Shallot (very thinly sliced into rings)
- 2 tablespoons Capers (drained and rinsed)
- 1 tablespoon Extra virgin olive oil (high quality)
- 2 teaspoons Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
Accompaniments
- 4-8 slices Sourdough bread (thickly sliced)
- 1 Garlic clove (peeled and halved for rubbing toast)
- 2 tablespoons Butter (melted, for brushing bread)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). High heat is crucial for rendering the marrow quickly without melting it completely away.
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2
If time permits, soak the marrow bones in cold salted water for 12-24 hours in the refrigerator, changing the water once. This draws out any remaining blood for a cleaner look, though you can skip this if you're in a hurry.
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3
Pat the marrow bones completely dry with paper towels. Any excess moisture will cause the bones to steam rather than roast.
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4
Place the bones, marrow side up, on a foil-lined baking sheet or in a cast-iron skillet. Ensure they are stable and won't tip over.
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5
Season the exposed marrow generously with freshly cracked black pepper and a light pinch of sea salt.
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6
Roast the bones for 15 to 20 minutes. You are looking for the marrow to become soft and bubbly all the way through, but not so long that it liquefies and runs out.
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7
While the bones roast, prepare the herb salad. In a small bowl, toss the parsley leaves, sliced shallots, and capers together.
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8
Whisk the olive oil, lemon juice, and lemon zest in a separate small container, then drizzle over the salad just before serving to keep the leaves crisp.
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9
Brush the sourdough slices with melted butter and toast them on a griddle or in the oven until golden brown and charred at the edges.
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10
Rub the warm, toasted bread with the cut side of the garlic clove for a subtle aromatic punch.
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11
Test the marrow's doneness by inserting a metal skewer or toothpick; it should meet no resistance and come out hot to the touch.
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12
Remove the bones from the oven and transfer them immediately to a serving platter.
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13
Finish the bones with a final, generous sprinkle of Maldon flaky sea salt for texture.
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14
Serve the hot bones alongside the toasted sourdough and the bright parsley salad, instructing guests to spread the marrow onto the toast like butter.
💡 Chef's Tips
Ask your butcher for 'canoe-cut' bones as they are much easier to eat from than 'pipe-cut' vertical bones. Do not overcook the bones; if you see a large pool of yellow oil on the tray, they have been in too long. Use the highest quality sea salt you can find; the crunch is a vital contrast to the soft marrow. If you have leftover marrow, whisk it into a warm beef jus or use it to sauté vegetables for an incredible flavor boost. Always serve marrow bones immediately; they lose their unctuous appeal as they cool and the fat solidifies.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Cabernet Sauvignon or a Syrah to cut through the fat. A glass of chilled Sherry (Amontillado) provides a beautiful nutty complement to the roasted marrow. Serve with a side of cornichons or pickled red onions for extra acidity. After eating the marrow, some enthusiasts enjoy a 'bone marrow lugue'—pouring a shot of bourbon down the bone into their mouth. Follow this rich appetizer with a light, leafy green salad main course to balance the meal.