Grass-Fed Beef · British
Roasted Bone Marrow with Parsley Salad
Roasted marrow bones with parsley salad is the famous London nose-to-tail starter: rich, spoonable marrow spread on toast and cut with a sharp, lemony salad. Marrow from grass-fed, pasture-raised cattle is sweet and clean-tasting, and in Mexico City the same bones become the trendy tacos de tuétano.
- Prep15 min
- Cook20 min
- Total35 min
- Servings4
Ingredients
- 4–6 organic grass-fed marrow bones, canoe-cut or in 7 cm pieces $310
- Flaky sea salt and black pepper
- 1 big bunch flat-leaf parsley, leaves only
- 2 shallots, very thinly sliced
- 1 tbsp small capers, rinsed
- 1 tbsp lemon juice and 2 tbsp extra-virgin olive oil
- Sourdough bread, sliced and grilled
- For tacos de tuétano: 250 g grass-fed marinated arrachera, grilled and chopped $410
- For tacos de tuétano: corn tortillas, salsa verde, onion, cilantro and lime
Instructions
- If you have time, soak the bones in salted cold water in the fridge for 12–24 hours to draw out blood; pat dry.
- Heat the oven to 230 °C (450 °F). Stand the bones upright (or cut-side up for canoe cut) on a foil-lined tray.
- Roast 15–20 minutes until the marrow is soft, bubbling at the edges and just starting to pull away from the bone; don't let it melt away.
- Meanwhile toss the parsley, shallots and capers. Dress with lemon juice, olive oil, salt and pepper just before serving.
- Grill or toast the sourdough slices.
- Serve the bones hot with a small spoon, flaky salt, toast and the parsley salad: scoop the marrow onto toast, sprinkle with salt and top with salad.
- Mexico City variation: scoop the hot marrow onto a hot comal, lay a tortilla on top to soak up the fat, flip, and fill with chopped grilled arrachera, salsa verde, onion and cilantro.
Tips
- Check the marrow at 15 minutes—overcooked marrow renders out completely.
- Save the rendered fat from the tray for frying potatoes or eggs.
