Roasted Bone Marrow with Parsley Topping
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 30 minutes
Yield: 4 to 6 servings
Rich and savory roasted bone marrow is brightened up with a light parsley salad; a marvelous match that's perfect for spreading on toast. Archaeologists have discovered that early man munched on the nutrition-rich goodness that is bone marrow, going as far as wrapping hunks of bone in animal skins and stashing them in caves for later. I prefer to think they hoarded this goodness for its flavor alone.Thanks to the nose-to-tail movement, marrow is back in butcher shops and megamarts, meaning even modern man can make use of "God's butter." Here's how I do it. This recipe first appeared in Season 2 of Good Eats: The Return. Note: If you’d like a larger serving of marrow, you can double the amount of bones. Use a roasting pan instead of a 9- by 13-inch pan to brine the bones, and using 12 cups water, 8 cups ice cubes, and 4 tablespoons kosher salt. You do not need to double the parsley salad, but you will want to use double the amount of flaky salt, and will likely want more bread.
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- 6 to 12 cups cold water
- 2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
- 4 (6–7 inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bone
- 4 to 8 cups ice cubes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/2 cup packed chopped fresh parsley
- 1/4 cup packed chopped celery leaves (or additional parsley leaves)
- 1 tablespoon finely chopped inner celery stalk
- 2 teaspoons finely chopped lemon peel
- 1 teaspoon minced shallot
- 1 teaspoon minced garlic
- 1 teaspoon capers, drained and chopped
- 2 to 4 slices toasted bread, for serving
- Flaky sea salt or additional kosher salt, for serving
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 30 minutes
Yield: 4 to 6 servings
Procedure
- Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
- When ready to cook, heat the oven to 425°F and place a rack in the center position.
- Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
- Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
- While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, garlic, lemon peel, shallot, and capers, and toss to combine.
- When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.
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