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Ingredients
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Roasted Bone Marrow
Brisket Jam
Grilled Bread & Garnish
Method
Roasted Bone Marrow
- 1
Preheat and prepare bones
Position a rack in the center of the oven and preheat to 450°F (230°C). Rinse marrow bones briefly under cold water and pat dry with paper towels. If bones are whole, have your butcher cut them into pieces about 2–3 inches long, cut-side up if possible.
- 2
Season
Arrange bones cut-side up in a roasting pan or rimmed baking sheet lined with foil for easier cleanup. Sprinkle each bone with kosher salt and freshly ground black pepper. Tuck a thyme sprig and a smashed garlic clove between bones to aromatize.
- 3
Roast
Roast in the preheated oven until marrow is soft but not melted away, about 15–20 minutes. The marrow should be gently bubbling and glossy but still hold shape. Rotate pan once halfway through if your oven runs unevenly.
- 4
Finish
Remove from oven and let sit 2 minutes to settle. Serve the bones hot, with lemon wedges on the side for squeezing over the marrow just before eating.
Brisket Jam
- 5
- 6
Add brisket and build flavor
Stir in the finely chopped cooked brisket, brown sugar, and tomato paste. Cook 2–3 minutes to combine and allow tomato paste to darken slightly. Add apple cider vinegar and Worcestershire sauce and scrape up any browned bits from the pan.
- 7
Simmer to jam consistency
Pour in the beef stock and add smoked paprika, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until mixture is thick and jam-like, about 20–25 minutes. If the mixture gets too dry, add a tablespoon or two of stock as needed.
- 8
Finish and adjust
Taste and adjust seasoning with salt, pepper or a touch more vinegar or brown sugar to balance acidity and sweetness. Remove from heat and let cool slightly; the jam will thicken further as it cools.
Grilled Bread & Assembly
- 9
- 10
Grill
Grill bread slices until crisp and charred at the edges, about 1–2 minutes per side on a hot grill pan. Remove to a tray and sprinkle with flaky salt while still warm.
- 11
Assemble and serve
Spoon a small mound (about 1 tbsp) of brisket jam onto each grilled bread slice. Using a small spoon or butter knife, scoop marrow from the roasted bones and spread a portion over the jam-topped bread (about 1–2 tbsp marrow per slice depending on appetite). Sprinkle chopped parsley over the assembled crostini and serve immediately with lemon wedges to finish.