Roasted bone marrow with parsley salad

Name: Roasted bone marrow with parsley salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 pieces of whole bone with marrow, cut laterally into 6-7cm pieces (ask your butcher to do this); 8 thin slices sourdough bread; 1 garlic clove, halved; 1 cup coarsely chopped flat-leaf parsley; 1 large eschalot, thinly sliced; 1 tbs drained baby capers in brine; Finely grated zest of 1 lemon; Juice of 1 lemon; 2 tbs extra virgin olive oil

1 rating

15m

20m

Jump to recipe

by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Jul 03, 2019

Celebrating the diversity of meat and combatting wastefulness, this recipe shows that flavour can be found anywhere. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

8 pieces of whole bone with marrow, cut laterally into 6-7cm pieces (ask your butcher to do this)
8 thin slices sourdough bread
1 garlic clove, halved
1 cup coarsely chopped flat-leaf parsley
1 large eschalot, thinly sliced
1 tbs drained baby capers in brine
Finely grated zest of 1 lemon
Juice of 1 lemon
2 tbs extra virgin olive oil

Method

1.

Preheat the oven to 220°C (fan-forced) and put the marrow bones, cut-side up, in an ovenproof frying pan. Roast for 15-20 minutes until marrow begins to shrink away from the bones. Keep an eye on the marrow as, if it cooks too much, it will become liquid in the pan.
2.

When the bone marrow is almost ready, chargrill or toast the bread. Rub with the cut side of garlic and keep warm.
3.

Combine parsley, eschalot, capers and lemon zest in a bowl, add lemon juice and olive oil, and season. Toss and serve the salad alongside the roasted marrow bones and sourdough toast.