Bone Marrow Recipe

Preparation and Assembly

1. 1

   Prepare the Short Rib Marmalade

   In a pot, sear the short ribs over medium-high heat until browned on all sides. Add enough water to cover the meat and simmer for about 3 hours until tender. Remove the meat from the pot, shred it, and mix with salt, pepper, and a little of the cooking liquid to form a marmalade.

2. 2

   Make the Garlic Aioli

   In a food processor, combine the mayonnaise, crushed garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.

3. 3

   Prepare the Chimichurri

   In a bowl, mix fresh parsley, oregano, red wine vinegar, olive oil, garlic powder, salt, and pepper. Adjust seasoning and set aside.

4. 4

   Roast the Bone Marrow

   Preheat the oven to 450°F (232°C). Place the split bones on a baking sheet and roast for about 15-20 minutes until the marrow is bubbly and slightly browned.

5. 5

   Toast the Sourdough

   While the marrow is roasting, toast the sourdough slices until golden brown.

6. 6

   Assemble the Dish

   Spread the garlic aioli on toasted sourdough, top with bone marrow, add a spoonful of short rib marmalade, sprinkle with pickled mustard seeds, and drizzle with chimichurri.