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By far, this is one of my favourite things to eat – ever. Not only that, but every new time I eat it, just seems to get better. If you are the least bit uneasy at the thought of eating the ‘wobbly’ inside of a cow’s bone, I definitely understand, but I still urge you to try it. Buttery and rich with a subtle flavour, and I do not believe it needs to ‘grow on you’ to appreciate it. Suitable as an appetizer, or even better as bigger portion with a bottle of wine for two.
The credit for this recipe, in all its glory, goes to the amazing Fergus Henderson and his London based nose-to-tail concept restaurant St. John. His original recipe (Watch him make it) is the only one I have eaten it at a
pub and is certainly the only way I prepare it at home.
Roasted Bone Marrow Recipe adapted from
Fergus Henderson’s recipe
- 4-6 center-cut beef or veal marrow bones, 3 inches long, no joints
- 1 cup roughly chopped fresh parsley
- 2 shallots, thinly sliced
- 1 1/2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- Coarse sea salt to taste
- Thinly sliced french baguette, lightly toasted
- Fresh Pepper
Place bones on a baking sheet or in ovenproof skillet standing on-end. Cook at 450 Degrees Fahrenheit until marrow is soft and has begun to separate from the bone, about 15-20 minutes depending on size of bones. (Stop before marrow begins to drizzle out.) Meanwhile, combine parsley, shallots lemon, olive oil, & pepper in small bowl, combine with a fork. 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.
This dish speaks so much for itself. For that reason, I will leave you with my statement of reverence:
If I had to choose a last meal, it would be this.