Bone marrow. I swear you’ll love it. Don’t get me wrong, I know it sounds strange if you’ve never had it. You might even get a bit queezy. Don’t though. Seriously don’t. I’ll find you and…well, that’s a different story. But I promise, if you like meat and you like butter, than roasted bone marrow is where they meet in heaven. Meat heaven that is. It’s so good that when Anthony Bourdain was asked, What would you have for your last meal on earth?, his response was, “The roasted bone marrow at St. John restaurant in London”. Pretty big words, no? Good thing I came into a big stash of bones last week…
Even though I’ve never been to Fergus Henderson’s restaurant, my attraction to this wonderful cut is tied to him. I can’t for the life of me remember where I first heard of this dish, but after several reaffirming offerings, it has stepped into its own special place. The best part; marrow is chalk full of goodies. Sure there is fat, but it’s mono saturated (the good one) and then there is the protein, of which it also has lots. It’s hard to imagine that as humans became who we are today, marrow harvesting wasn’t a popular event for staying big and strong. Pulling Fergus’s The Whole Beast: Nose To Tail Eating from the shelf, I started slicing up goodies for the parsley salad while the oven warmed to the required 450 degrees. Checking the bone marrow after 20 minutes, I noticed the thick chunk of bone needed a bit more time. Another 20 minutes later and the unctous butter was pliable, juicy and ready to lube up my throat. A quick smear on some freshly toasted bread, sprinkle of salad and finish of thick salt….divine. heaven. love.
With Sarah not home in time to enjoy the freshly slathered bread, I let the remaining marrow ooze out of the bone and back into the pan. Before I knew it, the pan was filled with the meatiest of cooking oils. So I took out a thick, bone-in, rib cut pork chop that was getting a chili rub down and got to business. A whole lot of delicious pan frying made this one sick chop. Topping the plate with some freshly roasted beats (remember, drop beats not bombs) and steamed broccoli completed the dish. A wonderful dinner on a warm January evening.
Roast Bone Marrow and Parsley Salad – Original Recipe.
12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons (30 grams) capers
2 tablespoons (30 ml) extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving
1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) oven. Depending on bone thickness, roasting should take about 20 minutes. You’re looking for loose and giving marrow, but marrow that’s not yet melted away.
2. Prepare the parsley salad: While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
3. Serve the dish: Don’t completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.