Roasted Bone Marrow
Rich and silky roasted bone marrow, perfect for spreading on toast with flaky salt, herbs, and tangy garnishes like pickled onions or chimichurri.
Ingredients
- 4 pounds beef 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
- Prepare the oven and pan. Heat the oven to 450°F and Line a rimmed baking pan with foil.
- Roast the marrow bones. 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.
- Serve. Drizzle the lemon juice over the marrow. Scoop the marrow out and spread it on toasted baguette slices. Sprinkle lightly with flaky sea salt.
Notes
* For a cleaner flavor and appearance, soak the bones in salted water for 12 to 24 hours before roasting. Rinse thoroughly and pat dry before roasting.
Nutrition
Calories: 225kcalProtein: 32gFat: 9gCholesterol: 91mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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