Best 6 Roasted Bone Marrow With Parsley Topping Recipes

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Roasted bone marrow is a delectable and luxurious dish that is sure to impress your guests. With its rich, buttery flavor and tender texture, bone marrow is a true delicacy. This article will provide you with a comprehensive guide to cooking the perfect roasted bone marrow with a delectable parsley topping. We'll cover everything from selecting the right bones to roasting them to perfection. So, get ready to indulge in this culinary delight and experience the ultimate in flavor and texture.

Here are our top 6 tried and tested recipes!

ROASTED MARROW BONES



Roasted Marrow Bones image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 0

Steps:

  • If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

ROAST BONE MARROW WITH PARSLEY SALAD



Roast Bone Marrow With Parsley Salad image

This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.

Provided by Fergus Henderson

Categories     Salad     Roast     Dinner     Lunch     Veal     Parsley     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

8 3"-4"-long pieces veal marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers
Coarse gray sea salt
Freshly ground black pepper
4 1/2"-thick slices rustic white bread, toasted
Apecial equipment: 4 long, thin spoons

Steps:

  • Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
  • Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
  • Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

ROASTED BONE MARROW



Roasted Bone Marrow image

Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes.

Provided by mlao77

Categories     < 30 Mins

Time 20m

Yield 8-12 Bones, 4-6 serving(s)

Number Of Ingredients 8

8 -12 beef bones with marrow, 3 inches long, 3 to 4 pounds total
1 cup fresh parsley, roughly chopped
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
coarse sea salt
crusty bread, 1/4 inch slices, toasted

Steps:

  • Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
  • Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
  • Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.

ROAST BONE MARROW AND PARSLEY SALAD



Roast Bone Marrow and Parsley Salad image

Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.

Provided by Jonathan Reynolds

Categories     dinner, roasts, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

12 2-inch pieces veal middle-marrow bone, cut by your butcher
1 bunch flat-leaf parsley leaves, chopped
2 shallots, thinly sliced
2 tablespoons drained capers
1 1/2 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Fine sea salt and black pepper to taste
Toast for serving
Coarse sea salt for serving

Steps:

  • Preheat the oven to 350 degrees. Put bones in an ovenproof pan and roast until marrow is loose and soft but not melted, about 20 minutes.
  • Meanwhile, combine parsley, shallots and capers in a medium bowl. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper to taste. Toss the parsley and dressing together just before serving.
  • To serve, arrange the bones and salad on a platter family style and pass the toast and sea salt. To eat, loosen the marrow with small forks or knives, spread on toast and top with a pinch of sea salt and some of the parsley salad.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 2 grams, Protein 67 grams, SaturatedFat 12 grams, Sodium 959 milligrams, Sugar 3 grams

ROASTED BONE MARROW WITH PARSLEY TOPPING



Roasted Bone Marrow with Parsley Topping image

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.

Provided by Kate Itrich-Williams

Categories     Appetizers

Time P1DT30m

Number Of Ingredients 15

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

Steps:

  • 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.

ROASTED BONE MARROW WITH PARSLEY TOPPING



Roasted Bone Marrow with Parsley Topping image

Provided by Alton Brown

Time P1DT55m

Yield 4 to 6 servings

Number Of Ingredients 15

6 to 12 cups cold water
2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
4 (6- to 7-inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bones (See Cook's Note)
540 grams (about 4 cups) ice cubes
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 cup (25 grams) packed chopped fresh parsley
1/4 cup (15 grams) packed chopped celery leaves (or additional parsley leaves)
1 tablespoon (10 grams) finely chopped inner celery stalk
2 teaspoons (5 grams) finely chopped lemon peel
1 teaspoon (6 grams) minced shallot
1 teaspoon (4 grams) minced garlic
1 teaspoon (5 grams) capers, drained and chopped
2 to 4 slices toasted bread
Flaky sea salt (or additional kosher salt), for serving

Steps:

  • 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, preheat the oven to 425 degrees 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, lemon peel, shallot, garlic, 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.

Tips:

  • Choose high-quality bone marrow. Look for marrow that is white or light pink in color and has a smooth, creamy texture. Avoid marrow that is yellow or brown, as this indicates that it is old or has been damaged.
  • Roast the bones at a high temperature. This will help to create a delicious caramelized crust on the marrow and prevent it from becoming dry.
  • Be careful not to overcook the marrow. Overcooked marrow will become tough and rubbery. The best way to tell if the marrow is cooked is to insert a toothpick into the center. If the toothpick comes out clean, the marrow is done.
  • Serve the marrow immediately. Roasted bone marrow is best enjoyed while it is still hot and melted. You can serve it with a variety of accompaniments, such as toasted bread, crackers, or vegetables.
  • Use a variety of toppings. There are many different ways to top roasted bone marrow. Some popular options include parsley, garlic, shallots, and chives. You can also get creative and try different combinations of herbs and spices.

Conclusion:

Roasted bone marrow is a delicious and versatile dish that can be enjoyed in a variety of ways. It is a great way to use up leftover bones, and it is also a good source of nutrients, including protein, iron, and calcium. If you are looking for a new and exciting way to enjoy bone marrow, give this recipe a try. You won't be disappointed!

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