ROASTED bone marrow has a very unique flavour, with a subtle, sweet taste and interesting texture. A favourite amongst steak lovers, this timeless classic is now popping up in restaurants across London.
The shinbone is the most favourable joint for roasting. Long slithers of buttery marrow are easily extracted and by far the tastiest.
Roasting bone marrow is simple and easy to do at home, or as the weather starts to warm up, laying a few across the BBQ grill will enhance the richness and flavor of chargrill steaks. Ask your butcher to slice in half lengthways. Soaking them in cold water will help the marrow slide out of the bone.
Classically, bone marrow is served with spoonfuls of parsley sauce or fresh lemon and capers, both a tasty dressing worth trying. We will be roasting our bone marrows with slow cooked onion and baked with a parsley crust, adding texture to this delicacy.
What you need:
300g fresh bone marrow
2 sliced shallots
1 clove of garlic
2 tsp of freshly chopped tarragon
¼ cup freshly chopped parsley
1 cup of freshly toasted bread crumbs
Olive oil
2 tablespoons of sugar
1 cup of red wine
3 tsp of red wine vinegar
1 small loaf of sourdough
What to do:
Turn the oven to 200°C.
Place a generous amount of olive oil into a small saucepan.
Add the shallots and lightly sauté, then add the wine, sugar and vinegar.
Lower the heat and allow to simmer until a jam consistency forms.
Remove the pan from the heat and allow to cool.
Using a small teaspoon remove the marrow from the bone and dice into 5cm cubes. Place in a mixing bowl. Keep the bones to one side to use later.
Add the garlic, tarragon, 2 tsp of olive oil, salt and black pepper and mix well. Place in the fridge for 1 hour to marinate.
Using a food processor blend bread crumbs and parsley together.
Take the marrow from the fridge and spoon the pieces back into the bones. Add the caramelized shallots on top of the marrow and sprinkle the parsley and bread crumb mixture over the top.
Place on a baking tray and cook in the oven for 8 minutes.
Remove and drizzle with olive oil.
Serve with toasted sourdough bread.
