Chris Cosentino of Incanto in San Francisco refers to bone marrow as butter of the Gods, and I can't agree more. Sumptuous, luscious and primal, having a rich dollop of fat dripping marrow slathered across a crusty charred piece of bread can be a lusty experience. So when I saw roasted bone marrow featured on Andrea's blog High / Low Food Drink, I simply could not wait to try this recipe. From start to finish, this recipe can be made under half an hour. The acidity of fresh lemon juice, chopped parsley and shallots serves as a bright contrast to the hedonistic spread, and is especially good against the humble canvas of a chewy crusty country bread. Thanks Andrea for sharing this recipe!
If you are in the New York area, you may find marrow bones at Dickson's Farm Stand at Chelsea Market, Hawthorne Valley Farms or at Grazin' Angus, both at the Union Square Farmer's Market.
Roasted Bone Marrow with Lemon Parsley Sauce
From New York Times via High/Low Food Drink
- 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
- 1 cup roughly chopped fresh parsley
- 2 shallots, thinly sliced
- 2 teaspoons capers
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- Coarse sea salt to taste
- 4 1-inch thick slices of country bread
- 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.)
- Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture 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.