Roasted Beef Marrow Bones with Parsley & Lemon Salsa Verde
Roasted beef marrow bones make for a beautiful and rustic appetizer for your dinner party. Not only is this recipe simple, but it’s also packed with delicious flavours including a salsa verde. The flavours of lemon, parsley, garlic, shallot and capers pair well with the marrow and is wonderful on its own as a bread dip.
Ingredients
Salsa Verde Ingredients
- 1 tbsp capers rinsed in cold water and drained
- 1 garlic clove peeled
- ½ cup finely chopped fresh parsley
- 1 tbsp finely minced shallot
- 1/3 cup extra virgin olive oil
- 1/8 tsp sea salt
- 1 tbsp freshly squeezed lemon juice
Roast the Bones
- 4-6 canoe cut beef marrow bones or substitute beef marrow wheels
- sea salt
- fresh ground black pepper
Serving & Garnish
- 1 loaf of crusty bread, sliced and toasted baguette
- Micro sprouts for garnish optional
- Finely sliced shallots for garnish optional
Instructions
- Preheat the oven to 450˚F
Prepare the Salsa Verde
- Smash the garlic clove and capers with the side of your knife and finely mince (or use a mortar and pestle or the bottom of a cast iron pan). Transfer to a medium bowl.
- Add the parsley, shallots, olive oil, lemon juice and sea salt to the bowl. Stir and adjust salt to taste.
Roast the Bones
- Place the bones cut side up on a baking sheet lined with parchment paper. Season with sea salt and black pepper. Roast for 15-25 minutes until the marrow is slightly puffed and the internal temperature reaches 145˚F.
- Serve immediate with toasted crusty bread, salsa verde and spoons for scooping.
Notes
Notes: If you are preparing this in advance, reserve the lemon juice and add it just before serving.