Straight From The Bone
The first time I ever tried marrow straight from the bone was at this beautifully delicious place in Chicago. It pains me that I cannot remember the name. I do, however, remember the flavors of that bone marrow vividly. the wild aroma of roasted beef fats, and the silky smooth texture spread across the toasted bread. Yes. It was heaven.
Marrow In The Bone
with shredded parsley and smoked sea salt
Makes: 1 marrow bone (serves 2-3 people)
1 beef marrow bone, quartered and center cut.
1/2 cup fresh parsley, chopped
1 teaspoon lemon juice
1 tablespoon smoked sea salt flakes
1 baguette, cut on a bias and toasted.
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.)
Just before bones are ready, top with chopped parsley, lemon juice, and sea salt.
To serve, scoop out marrow and spread on toast.
A few notes:
Do not try to cut the bones in half yourself. Go to your local butcher and they will be able to hook you up! They will have a bone saw and are well versed in these types of endeavors so that you don't have to loose your fingers!