Roasted beef bones produce a rich, buttery marrow. The roasted marrow makes a delicious spread for toasted bread or crostini along with some pickled onions or capers. Chimichurri sauce would make an excellent topper for the spread as well.
Roasted Bone Marrow
Bone marrow has a rich, savory flavor with a velvety texture. The bone marrow can be served on its own with accompaniments, or it can be used to give soups, stews, or sauces rich flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Beef, Appetizers
- Method: Roast
Ingredients
Scale
- 4 pounds marrow bones, about 3– to 4-inch lengths
- 2 teaspoons fresh lemon juice
- Kosher salt
- Toasted French bread baguettes
- optional garnishes: fresh chopped parsley, freshly ground black pepper, thyme leaves, chimichurri sauce, quick pickled red onions, capers
Instructions
- Heat the oven to 450 F.
- Line a rimmed baking pan with foil.
- Arrange the marrow bones in the pan, cut sides up.
- Roast the bones for 20 minutes, or until the marrow centers register at least 145 F. They should be soft in the center and just beginning to leak marrow. Too long and the marrow will be too soft and mushy.
- Drizzle the lemon juice over the marrow. Scoop the marrow out and spread on toasted baguette slices. Sprinkle lightly with kosher salt.
- Serve the baguettes on a plate with some quick pickled red onions, fresh ground black pepper, chopped herbs, capers, or other condiments for topping.
Notes
1 tablespoon of cooked bone marrow contains approximately 115 calories.
