Roasted Bone Marrow with Parsley Topping
Updated: Jan 24
Recipe by Chef John Worthington
Experiencing a well deserved resurgence in the culinary world, bone marrow is an absolute flavor powerhouse that chefs consider a delicacy, while health and fitness enthusiasts view it as a superfood. Chock full of vitamins and minerals, especially collagen, bone marrow boasts lots of health benefits without compromising on taste. Let's get started on elevating your crafted experience with a Hi Bräu recipe.
- 2 to 4 tablespoons kosher salt
- 4 canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bone
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/2 cup chopped fresh parsley
- 2 teaspoons finely chopped lemon peel
- 1 teaspoon minced shallot
- 1 teaspoon minced garlic, plus a whole garlic clove for baguette
- 1 teaspoon capers, drained and chopped
- 4 to 6 slices of baguette
- Flaky sea salt (or additional kosher salt) for serving
Special Equipment: Measuring cups, Measuring spoons, Cutting board, Chef's knife, Toaster or toaster oven, Sheet pan, Aluminum foil, Paper towels, Medium bowl, Spoon.
First, thaw your bone marrow if frozen. Preheat your oven to 425 degrees Fahrenheit and place a rack in the center position. Alternately, you can use a grill or smoker with both requiring a 400 degree temp before cooking.
Second, pat the bones dry with a paper towel to remove any excess moisture. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so take a long sheet of aluminum foil and mold a round barrier to surround the bone. Repeat this step for each bone, creating individual "boats" for each of the bones to trap any fat drippings and lock in flavor. Place each bone within its foil enclosure with the cut-side (marrow) facing up.
Third, roast the bones for 8-10 minutes, then rotate the pan and continue roasting for another 8-10 minutes until the bones have turned golden brown and the marrow is spreadable and soft, but not melted. The process should take 16-20 minutes total. If using a grill, maintain medium heat around 400 degrees and leave lid closed for 12-14 minutes. If using a smoker, use mild chips to compliment flavor and cook for 12-14 minutes at 400 degrees.
Fourth, while the bones roast, make the parsley topping. Whisk the extra-virgin olive oil, lemon juice, and a pinch of salt together in a medium boil. Add the parsley leaves, lemon peel, shallot, garlic, and capers and toss to combine. Meanwhile, drizzle extra-virgin olive oil and salt on your sliced baguette and toast to your desired brownness. Once done, cut the end of a whole garlic clove and rub it across each slice while still hot.
Fifth, when the bones are finished, immediately douse about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toasted baguette, flaky salt, and remaining parsley mixture.
Chef's notes: Alternately use your roasted marrow by adding the marrow of one bone and one stick of butter to a food processor to create a delectable topping for steaks, veggies, and more. Use leftover bones from the above recipe or make it on its own, marrow butter is a high-end addition to any meal that will last in your fridge for 1-2 weeks.
To give our recipe a try, shop our Bone Marrow here.