Bone Marrow Recipe
Make Bone Marrow Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bone marrow
Gremolata & accouterments
To serve
Method
Bone marrow
- 1
Soak bones
Place marrow bones in a shallow container and cover with cold water. Add apple cider vinegar if using. Soak 1–2 hours in refrigerator, changing the water once if it becomes cloudy. This draws out blood and reduces off-flavors.
- 2
Preheat oven
Preheat the oven to 425°F (220°C). Arrange a rack in the middle of the oven.
- 3
Prepare bones
Remove bones from the soak and pat dry with paper towels. Season the exposed marrow lightly with kosher salt and freshly ground black pepper.
- 4
Roast
Place bones upright (cut side up) in a roasting pan or on a rimmed baking sheet lined with foil or parchment. Roast 15–20 minutes until marrow is soft, glossy and just beginning to separate from the bone but not melted away. The exact time depends on bone size; watch closely after 12 minutes.
- 5
Rest
Remove from oven and let rest 2–3 minutes so marrow firms slightly but stays scoopable.
Gremolata & accouterments
- 6
Make gremolata
While bones roast, combine chopped parsley, minced garlic, lemon zest, chopped capers, minced shallot, sea salt and freshly ground black pepper in a small bowl. Toss to combine. Taste and adjust seasoning — the gremolata should be bright and salty to cut the richness of the marrow.
- 7
Toast bread
Arrange baguette slices on a baking sheet and toast in the oven for 5–7 minutes (while marrow is roasting) until golden and crisp. Alternatively, grill or pan-toast with a little butter or oil until golden.
To serve
- 8
Plate
Place roasted bones on a serving platter or individual plates. Spoon a small mound of gremolata onto each marrow portion.
- 9
Serve
Serve immediately with toasted bread slices, cornichons or pickles on the side, and a sprinkle of flaky sea salt over the marrow. Offer microgreens or baby arugula for brightness if desired. Encourage diners to scoop marrow onto toast, top with gremolata and enjoy with pickles.