Roast Bone Marrow and Parsley Salad

I make a point of not buying supermarket beef anymore, but when I saw packs of freshly-cut marrow bones being added to the Stop & Shop meat display, I couldn’t resist. I may be picky about the actual meat, but bones are bones, and cheap bones taste the same as expensive bones. I knew we were having soup for dinner (turkey noodle, the last of the gift that kept on giving), so I wanted to prepare a special side for She Who Must Be Obeyed and He Who Will Not Be Ignored. We’ve all eaten bone marrow before, in fact, we’ve eaten it a the place where it became famous, but I had never prepared it myself.

The recipe from The Whole Beast calls for three bones per person, but I settled for one pack of four, which I readied along with a “healthy bunch” of flat-leaf parsley leaves, two thinly sliced shallots, and a “modest handful” of rinsed salt-packed capers (chopped, due to their large size).

I roasted the marrow in a 450°F oven, pulling them out after fifteen minutes before the marrow completely liquefied.

While the marrow roasted, I tossed the parley, shallots, and capers together and dressed them with a splash of olive oil, the juice of one lemon, and some salt and pepper. I toasted a few slices of homemade bread and served. We scooped out the marrow, spread it on the bread, sprinkled some sel gris on top, then added a pile of the parsley salad.

It tasted as good as I remembered. The bread soaked up the fatty marrow, and the salad provided necessary brightness and acidity. It’s still a perfect dish, topped with what Anthony Bourdain describes as “butter of the gods.” It’s also idiot simple to make, so there’s no excuse for you not to indulge yourself.

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6 Responses to Roast Bone Marrow and Parsley Salad

  1. Jack says:

    Just reading the title of this post had my mouth watering.

    I’ve made this a few times at home, but it never quite matches the St. John version – frustrating, given how simple it all is, and odd that it’s always the parsley salad that trips me up (theirs is quite heavily dressed with oil, without being overwhelming, but when I attempt that, it ends up far too oily).

    • David says:

      My version is pretty close, but falls a bit short with the bread. The St. John bread is thick and slightly charred, a result I can’t replicate.

  2. Mosaica says:

    Oh this looks and sounds so yummy. I’ve had my eye on the recipe for a while now, and I think you’ve inspired me to make it soon! Yeah, a Jule Aften treat for mom & her sweetie. And me 🙂

    • David says:

      You should definitely make it.

      Your guanciale looks good, here’s mine:

      • Mosaica says:

        Oh, that looks great! I really like, in general, how thoroughly and well you illustrate your process with photos. My current situation is an unfortunate combination of spartan & chaotic, but I hope things will improve soon , particularly with the addition of some great south-facing windows in a new flat which will give me better light to photograph in.

        As I’ve said in my guanciale post, I intend to make lots more as it’s so delicious! I’d very much like to try making it with a mangalitsa jowl.

        I also have a great deal of interest in David Chang’s recipes, and your posts describing Momofuko recipes (like the most recent one) are nudging my confidence upwards –thanks for that.

      • David says:

        My photography is in need of serious improvement, something I hope to work on in the coming year.

        Do I need to tell you how jealous I am that you have access to mangalitsa pork?

        You should just dive into the Momofuku recipes. They’re surprisingly simple, but occasionally require advance prep of sub-recipes.

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