Roasted marrow bones doesn’t have to be complicated, here is the luxurious dish made easy.
Ok, now we’re getting fancy! Here’s a super simple bone marrow recipe from the famous Minetta Tavern that you can use to impress your friends. The marrow is seasoned with salt, pepper, and fresh herbs and then served with a shallot confit. The confit is rich and sweet and goes amazingly with the salty bone marrow. In this recipe we tell you to make more shallot confit than you need for the marrow—the remainder can be refrigerated and put on grilled meat or sandwiches.
This recipe is really simple, but it’s going to take a little bit of planning—you need to soak the bones overnight, but let’s be honest, you’re not casually whipping out a bone marrow recipe when you need something on the table quickly.
ROASTED BONE MARROW WITH SHALLOT CONFIT
Created by Minetta Tavern from MEAT: Everything You Need to Know.
- 2 cups finely chopped shallots (~ 1 ¼ lbs)
- 2 cups red wine
- 1 cup port
- 1 cup packed light or dark brown sugar
- ½ teaspoon kosher salt
- 1 bay leaf
- 6 canoe-cut marrow bones. Here's what a canoe cut looks like.
- 1 tablespoon + 1 teaspoon of Maldon (or another similarly flaky sea salt). Add more salt for seasoning after.
- 1 tablespoon, fresh ground black pepper
- 1 tablespoon, fresh thyme leaves
- 1 tablespoon of chopped fresh Italian parsley (or flat-leaf parsley). Note: flat-leaf parsley isn’t what most typically think of when we hear parsley, here’s SPICEography with a breakdown of Italian vs. Curly Parsley. Italian parsley has a more robust flavour whereas curly parsley is mainly used for decoration.
- 12 slices of your favourite baguette (1/2 inch thick)
- 1 clove garlic
- ¼ pound unsalted butter, melted
- Cutting board + knives
- 2 baking dishes
- 2 baking sheets
- Medium saucepan
- In a medium saucepan, combine shallots, red wine, port, brown sugar, salt, and bay leaf.
- Bring mixture to boil over high heat, reduce heat and simmer the shallots, stir occasionally until liquid thickens and shallots appear glossy (40 - 50 minutes).
- Turn off heat and allow it to cool to room temp before serving. Refrigerate in an airtight container and use on other grilled meats and toast! This will last for a week in the fridge.
- Selecting the marrow bone add on from Bessie – let us know in your order if you want the bones canoe cut.
- Arrange the marrow bones cut side up on two baking dishes.
- Cover with water and let soak overnight.
- Preheat the broiler with the oven rack 2 inches from the heat source.
- Drain bones and pat dry.
- Arrange bones cut side up on baking sheet (try to fit them all on one sheet – if you can’t cook in separate batches).
- Season the cut side liberally with salt and pepper.
- Place bones under broiler until deep brown and charred in places (10 - 12 minutes).
- Remove bones from broiler (but leave the broiler on), sprinkle the top of the bones with thyme, parsley and additional salt.
- On both sides: rub each slice of bread with garlic clove and brush with melted butter.
- Lay slices on a baking sheet and place under broiler.
- Toast until golden and crispy (30 seconds).
- Serve marrow bone with shallot confit and toast on the side.