Roasted bone marrow recipe with red onion and parsley salad.
I’ve eaten bone marrow since I was a little guy. Usually, from the bones used for stock, just scoop out any marrow at the end of the cooking. But I just had it on it’s own, on a piece of bread.
I never thought about roasting the bones. The foremost reason being that the bones these days are too valuable. For stocks. And rare to buy. But since I’ve tried this recipe, I’m hooked.
My recipe is almost the same, I’ve added garlic to the salad, and also used red wine vinegar instead of lemon. Awesome and intrepid none the less.
- 3 marrow bones, about 8-10cm long
- 1/2 red onion
- 1 garlic clove
- 1 teaspoon capers
- 1/4 teaspoon red wine vinegar or 1/4 lemon
- 1 teaspoon olive oil
- 1 spoon chopped fresh parsley
- salt and pepper
- fresh bread or toast to serve
Heat the oven to 200C.
Place the marrow bones in a vertical position in a tray. Roast for about 15 minutes, depending on how big the bones are. Mine were veal bones, so not that thick, 15 minutes was enough.
If you roast them for too long the marrow will melt and you’ll end up with some empty bones and a puddle of fat in the tray.
Meanwhile prepare the salad. Chop everything finely, well just the onion and the garlic. Mix together with the parsley and capers, stir in the vinegar (or lemon) and the olive oil. Season to taste with salt and pepper.
Serve by scooping out the marrow from the bones and spreading it over fresh crusty (or toast as I said) bread, topped with some of the parsley salad.
I’d like to find out how do you prepare bone marrow in different ways, so please leave a comment if you can. And want too.