Roasted Bone Marrow Appetizer

Matthew All Recipes, Beef Recipes, Bones Recipes 0 Comments


 
Roasted Bone Marrow with Date Jam & Lemon Parsley Salad

Roasted marrow bones are a delicacy.  The center portion of beef bones is rich & buttery when roasted and when scooped out of the bone and spread on toast is a rare treat.  Grass-fed beef bones, like the meat itself, have a more pronounced flavor than grain-fed.

Here we’ve paired them with a lemon & greens salad and a shallot & date jam to balance.  The date jam can be made well ahead, making this appetizer surprisingly easy & quick to prepare when the time comes.

Wine Pairing: Macon Chardonnay

Ingredients:                                              Makes 4 Servings
5lbs Grass-Fed Canoe Cut Marrow Bones
3/4 tsp Sea Salt
8 thin bias-cut slices of Baguette
 

Salad:
2 Lemons
1 bunch Fresh Flat Leaf Parsley, stems removed
1 tbsp Olive Oil
Salt to Taste
 

Plus:
Shallot & Date Jam Recipe
 

Directions:

  1. Preheat your oven to 375°F.
  2. Grate (and reserve) the zest from the lemons, then peel them & cut them into supremes (how to cut supremes). Cut each supreme into quarters.
  3. Spread the marrow bones, cut side up, out on a baking sheet with a lip. Sprinkle them with the salt.
  4. Roast the bones until the marrow softens and begins to pull back from the bone (12-20 minutes).
  5. Optional: If the bones/marrow aren’t browned enough, briefly brulee them with a culinary torch.
  6. Toast the bread in a lightly oiled frying pan.
  7. Toss together all the salad ingredients.
  8. Serve the marrow bones with toast, salad, and jam for people to construct their own bites, or scoop the marrow out & make individual toasts for passing as hors d’oeuvres.


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