This recipe is from Gerhard Eggars cookbook “A Cut Above”.
Bone marrow is the soft, creamy and highly calorific substance found in the centre of the bone. It is comprised mainly of fat and has a savoury and full-bodied taste which tends to melt in your mouth. The fat found in bone marrow is nutrient rich with many vitamins and minerals including iron, phosphorous and vitamin A.
4 marrow bones cut lengthwise
½ cup bread crumbs
½ red onion, finely diced
2 cloves garlic, finely chopped
1 tbsp butter
2 tbsp flat leafed parsley, finely chopped
rind of 1 lemon
freshly ground pepper
Scrape any leftover meat from the bones and soak in very salty water for about 12 hours in the fridge, changing the water 2-3 times. This process removes any remaining blood and whitens the marrow.
Preheat the oven to 160˚C. Place the bones on an oven tray, marrow side up and roast in the oven for
15-20 minutes until the marrow is cooked and appears jelly like, but not runny.
While the bones are roasting, sauté the onion and garlic in butter until translucent, then add the breadcrumbs and parsley. Sprinkle the mixture onto the marrow and place under the grill until golden.
Sprinkle with rock salt and freshly ground pepper, serve with grilled ciabatta or sour dough soldiers.