Starters

Roast Bone Marrow with Parsley Salad

5 mins
Prep
20 mins
Cook
4
Servings

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Ingredients

  • 4 beef marrow bones, split lengthwise (ask your local butcher for these)
  • 1 bunch of fresh flat-leaf parsley, leaves picked
  • 1 tbsp capers, rinsed and chopped
  • 1 small shallot, very finely sliced
  • 1 tbsp extra virgin olive oil; 1 tsp lemon juice
  • Coarse sea salt (like Maldon) and toasted sourdough bread

Method

  1. Preheat your oven to 220°C (200°C fan).
  2. Place the split marrow bones cut-side up on a foil-lined roasting tray. Season the exposed marrow generously with coarse sea salt.
  3. Roast in the oven for 15-20 minutes. The marrow should be hot, bubbling, and slightly translucent, but not completely melted away into liquid grease.
  4. While roasting, quickly toss the parsley leaves, chopped capers, finely sliced shallot, olive oil, and lemon juice together in a small bowl to create a vibrant, sharp salad.
  5. Serve the hot bones immediately on plates with the refreshing salad stacked alongside and slices of toasted sourdough bread to scrape and spread the buttery marrow onto.

An impressive, decadent gastro-pub style starter that looks incredibly premium on a blog. Rich, buttery beef bone marrow roasted until bubbling, served with a sharp, cleansing caper and parsley salad.