Bones. They’re not just for dogs.
I’ve enjoyed bone marrow, sliced in half lengthwise with coarse sea salt and toast, at restaurants on occasion. But there’s a certain satisfaction when you make things yourself. I want to see (and taste) the whole process, step by step. This was my first time roasting bone marrow. What a shame it took me so long. Roasting bone marrow couldn’t be any easier or more delicious.
Have you tried bone marrow? Are you a fan?
I love discovering new flavors and textures. Bone marrow is nothing short of pure decadence — fatty, creamy, unctuous, custardy.
Bone marrow might not be something you eat every day, but on occasion it’s a deliciously rich treat. A food to enjoy on a cold, wintry day. Something you’ll want to eat slowly and savor. Deeply satisfying. I think there’s room in the diet for these types of foods.
The traditional route is to roast the bones in the oven (for about 20 minutes), spread the marrow on some crusty bread, and top with coarse sea salt and black pepper. A salad of parsley, capers, shallot, lemon juice, and olive oil is the perfect accompaniment.
FYI for my Washington, D.C., friends, I picked up the marrow bones from Garden Path Farm, Lancaster, PA (at the Silver Spring Farmers’ Market, Silver Spring, MD), but I’ve seen them at several other farmers’ markets around town.
Don’t skip the parsley salad, it’s a lovely, fresh component that counterbalances the richness of the bone marrow. This simple little salad also pairs nicely with fish and meat.
I had my local butcher slice the bones for me. You can have the bones sliced either length-wise or cross-wise.
Serve with an earthy red wine…
Roasted Bone Marrow and Parsley Salad
Slightly Adapted from Epicurious
8 (3″–4″)-long pieces *veal/beef marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced length-wise (about 1/3 cup)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers, roughly chopped
Coarse (gray) sea salt
Freshly ground black pepper
Toasted French bread
*Have your butcher slice the marrow bones, either ~3-4″ pieces cross-wise or length-wise.
Preheat oven to 450F.
Place the bones, wider cut side down (or, if sliced length-wise, marrow side up), in an ovenproof skillet or roasting pan. Roast the bones until the marrow is soft and begins to separate from bone. but before it begins to melt, about 20 minutes, more or less, depending on the thickness of the bones.
Toss the parsley, shallots, olive oil, lemon juice, and capers in a medium bowl. Season to taste with sea salt and black pepper.
Divide marrow bones and salad among plates. Serve with toast and sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of coarse sea salt.