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 450Â°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.