Roasted bone marrow with parsley and caper salad recipe

There are not many dishes in which decadence and primordial instincts both converge so perfectly together. Roasted bone marrows fit the bill and this is a recipe for topping the marrow on crostini with a parsley and caper salad.

Animals instinctively go straight for the bone marrow after a kill. The bone marrow is also highly nutritious and not to mention fatty, animal tasting goodness. Coming across marrow bones in a grocery store can be a challenge, but any ethnic store or butcher shop will have them by the butt loads. Simply roasting the bones, scoping the marrow onto toast, and enjoying with this parsley salad topping will warm any person’s soul.

Roasted bone marrow with a parsley salad recipe

 
Ingredients:

  • 3 beef or veal marrow bones
  • 1/2 shallot minced
  • 1/3rd cup of parsley leaves, roughly chopped
  • A couple of pinches of drained and washed capers then roughly chopped (use more if you like capers, like me)
  • Juice of a half lemon
  • Olive oil
  • Salt/pepper
  • 3 slices of bread (realistically any will do, but I like to use French or Italian)

First bring the oven up to 450 degrees and begin prepping the parsley salad. Combine the chopped parsley, minced shallots, and capers in a bowl. Do not salt or add the lemon juice and olive oil until right before serving.

Place the marrow bones on a baking sheet lined with tin foil – helps with the clean up. Pop bones into the oven. Allow them to roast for 15-20 minutes. Check periodically after the 10 minute mark. At this point, also through in your slices of bread into the oven (as these won’t take long to toast up). Remove toast when cooked to enjoyed doneness and season immediately with salt.

The marrow bones are finished when you can easily jiggle and move the marrow in the bones with a small spoon. Remove from oven. Add the juice of 1/2 lemon and some dashes of olive oil to the parsley salad topping. Add a pinch of salt and black pepper. Using a mini-spoon, scoop out the meaty fatty marrow onto the pieces of toast. Top with the parsley salad or eat straight up. The parsley salad brings a freshness and brightness to the dish. Livens it up a bit more. Don’t let the melted marrow on the sheet pan go to waste. Place pieces of non-toasted bread onto the liquid marrow and let it soak it up. Then devour it.

The pound your chest and roar – we did it. This is animal style feasting, that is healthy for you (read more here). Roasted bone marrow with parsley and caper salad is an ideal way to snack, especially on a dreary afternoon.

    Fatty bone marrow with parsley salad topping

    Why eat roasted bone marrow?

     
    Dogs have it made. People just throw away their bones, not thinking twice about the power of bone marrow that can be enjoyed as is, in a stock, or to pack a fatty punch to a sauce (like a pasta sauce). Connect with nature and eat the bones. This is a video from another time of beef shank bones up-close and personal. I used left-over beef shanks (after I removed the shank meat for another dish) and roasted it. I drizzled olive oil over bones, which I would not recommend in hindsight.

    0 comments… add one

    Leave a Comment