Recipe by mlao77
Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes.
Top Review by mandabears
This is beyond delicious. I have always loved bone marrow. My mother used to make her soups with the marrow bones and saved me the marrow to eat. We had this at Michael Symon's restaurant Lola in Cleveland and this recipe is much much better. I am still licking my lips.
- 8 -12 beef bones with marrow, 3 inches long, 3 to 4 pounds total
- 1 cup fresh parsley, roughly chopped
- 2 shallots, thinly sliced
- 2 teaspoons capers
- 1 1⁄2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- coarse sea salt
- crusty bread, 1/4 inch slices, toasted
Directions See How It's Made
- 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 a tiny bit of salt and top with parsley salad.