Roasted Bone Marrow
Healthy, delicous, gourment Roasted Bone Marrow!
Prep Time: 5 mins
Cook Time: 15 minutes
Servings: 2
Author: Alizabeth Anderson
Ingredients
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2 packs of 2 @ 4” marrow bones (elk, beef or bison)
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1 cup fresh parsley, roughly chopped
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2 small onions, thinly sliced
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2 teaspoons of capers
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1 ⁄ tablespoons extra virgin olive oil
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2 teaspoons fresh lemon juice
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coarse sea salt
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crusty bread, 1/4-inch slices, toasted
Directions
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Preheat oven to 450 degrees.
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Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet.
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Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
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Meanwhile, combine parsley, onions and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
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Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad