ROASTED BEEF MARROW BONES
Serves eight
- 2 EMH beef marrow bones (split lengthwise)
- breadcrumbs
- salt
- freshly ground black pepper
salad:
- 1 onion
- a large handful of radishes
- 1 medium cucumber
- parsley
- lemon juice
for serving:
- sourdough bread
Season the bones with salt and pepper, sprinkle with breadcrumbs. Place in a preheated 180°C oven and roast for 10–15 minutes depending on the size of the bones. Watch for the marrow to start gently melting and bubbling, but not running out of the bone. Meanwhile, peel the onion and dice together with the radishes and cucumber into small cubes. Chop the parsley. Place in a bowl and season with salt, pepper and lemon juice. Slice and toast the bread. Spread the roasted marrow onto the toasted bread, spoon the salad on top and serve immediately!
BONE MARROW WHIP
- 2 EMH beef marrow bones (split lengthwise)
- 1 garlic bulb
- salt
- freshly ground black pepper
- a small bunch of rosemary and thyme
- cold-pressed olive oil
Place the bones in a baking dish lined with parchment paper. Season with salt and pepper. Chop the herbs and sprinkle over the top. Cut the garlic bulb crosswise in half, drizzle with a little olive oil and place next to the bones in the dish. Roast in a preheated 200°C oven for 15–20 minutes or until the marrow comes away from the bone. Remove from the oven and let cool until the marrow has set. Then scoop the marrow out of the bones into a mixing bowl with a spoon, add the roasted garlic and whip with a mixer. Transfer to a glass jar, seal with a lid and store in a cool place. Use for roasting potatoes and vegetables, or spread on crispy toast with a drop of lemon juice. Make broth from the leftover bones and prepare a flavourful soup. See the recipe under beef inside round!
