If You’ve Never Tried Marrow Bones, Here’s How
Marrow bones are something that, if you’ve tried them and don’t like them, I understand. If you love them, they’re pretty easy to make and make an interesting appetizer. This post, however, is mainly for those who haven’t tried marrow bones yet, and haven’t had the intestinal fortitude to actually order them in a restaurant. First, as I said, they’re pretty easy to make and, if you don’t like them, I suppose you can toss them and know o avoid them in the future. If, like me, you really love them, then you’re all set.
The main thing about marrow bones is to get a nice size batch of bones, preferably not something you’ll have to cut. If you like long bones, get the butcher to cut them lengthwise, or if you’re like me, I try to get bones about two inches or so, which can be used as is, without any cutting. The rest is easy. Make a little parsley dressing and some nice sour dough toast and you’re ready to go.
To eat them, dip a knife into the bones, spread the marrow on the toast and add a little dressing on the top, maybe with a little lemon. The taste is beefy and maybe a little gooey, but honestly, it’s not a lot different from hummus or some other filling you put of bread, but a lot more tasteful — to my mind anyway.
- Three to four marrow bones per serving
- 1 cup fresh parsley, roughly chopped
- 2 shallots, thinly sliced or 3-4 green onions, thinly sliced
- 2 teaspoons capers
- 1 1⁄2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- Sea salt
- Sour dough bread, toasted
- 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.
- 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.