Diane, A Broad
October 31, 2012

Roasted Bone Marrow with Parsley Preserved Lemon Salad

My boss once said to me, “You know, you are probably the most outwardly normal-seeming person who is actually completely batshit insane.” He said something on this order once a month or so, usually because I had said something heavily nerdy, such as reciting the first few lines of The Canterbury Tales in Middle English, or was eating something that he considered weird, such as raw corn on the cob or roasted bone marrow. Nothing like walking into the office and seeing your assistant chowing down on a hunk of cow bone.

Roasted Bone Marrow with Parsley Preserved Lemon Salad

Bone marrow is one of those divisive dishes. You either get it or you don’t. I’ve been trying to convert people to the gospel of marrow for years now, ever since I read about it in college and immediately went out to the local grocery store and to roast my own. “It’s like warm, gelatinous, beefy butter!” I would say. I would get weird looks.

Roasted Bone Marrow with Parsley Preserved Lemon Salad

Later, via Anthony Bourdain, I learned to pair my marrow with a parsley salad, dressed simply in lemon juice and shallots. Later still, I began experimenting with that salad and have landed on something a bit more peculiar, with a base of fig-infused white wine vinegar and minced preserved lemons for a citrusy kick. It cuts through the unctuous fattiness of the marrow perfectly.

Roasted Bone Marrow with Parsley Preserved Lemon Salad

Roasted Bone Marrow with Parsley Preserved Lemon Salad

Makes 2 servings.

Ingredients
6 center-cut marrow bones
2 tablespoons olive oil
salt and pepper to taste

1 small shallot, sliced very thinly or minced
1/4 preserved lemon, minced
2 tablespoons white wine vinegar, fig-infused if you can find it
1/2 cup parsley, leaves picked from stems

toast, salt, and pepper for serving

Directions

Heat oven to 450°F (230°C). Place the marrow bones in a roasting dish or baking dish that is large enough to hold them. Drizzle with olive oil and sprinkle with the salt and pepper, and place in the oven to roast for 15-18 minutes. They are ready when they’re sizzling all the way through and the marrow is starting to melt, but has yet to turn into a puddle.

In the meantime, whisk together the shallot, lemon, and vinegar and let it sit and get familiar for a few minutes. Just before the bones are ready to come out of the oven, toss with the parsley.

Serve with small spoons or knives for digging the marrow out of the bones, toast on which to slather it, and salt and pepper for sprinkling.

Music to cook by: Marrow [St. Vincent // Actor]

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  • http://blondeambitionblog.net Katie @ Blonde Ambition

    I first learned about eating bone marrow when I saw my boyfriend suck the marrow out of his ribs at his favorite restaurant (yeah, we’re a classy bunch)…There’s a restaurant here that serves actual bone marrow, but I have yet to try it. Being that I’m a huge fan of lemon and parsley, this sounds awesome.

    • http://dianeabroad.com Diane, A Broad

      Wow, those must have been some huge ribs…

  • http://twitter.com/takeamegabite Megan DeKok (@takeamegabite)

    I’ve never had bone marrow, but I want to try the hell out of it. Looks good!

    • http://dianeabroad.com Diane, A Broad

      Like I said, beefy butter. I guarantee you’ll love it.

  • Ilian

    I love bone marrow. Since I can remember my mom would put it in a veggie stew, made it roasted; you name it. We eat it in tacos, in sammies or we just boil with herbs and suck it out the bone. It is the my favorite thing in the world and a true comfort food. I’ve been trying to convince people of this for years, I succeeded with my husband lol, after we had been dating for a while I took him home and he very skeptical and out of respect for my parents ate what was on his plate, he suddenly locked his eyes with mine and I could see the joy in them haha I knew he was a keeper, never once has he questioned me about “weird food” again LOL
    Thanks for the recipe!
    Ilian

    • http://dianeabroad.com Diane, A Broad

      What a great story! I’ve actually only had marrow the one way, roasted, but now I’ll have to do some research into the other methods.

  • Evain

    I just happened to come upon your post/blog because I was looking for something to do with the shitload of apples in my kitchen. I spent 2 minutes reading about you in Paris and I want to cry. I wish I were you. For years I’ve been wanting to move to Paris because…well…it’s Paris! For the food, the scenery, the feel, the change. But alas, when you’re married and you have a house, mortgage and a tons of other responsibilities, life gets in the way. Plus I’m still trying to convince my hubby. He’s really not into the adventure and is skeptical of the language barrier. Oh…and of course the cost of living in Paris, etc. etc. But I’m hoping it will happen one day soon. I’m not getting any younger and my regret is that I wish I had the foresight and courage to do this on my own when I was in my 20′s. I’ll live vicariously through you and your blog. THANK YOU!

    • http://dianeabroad.com Diane, A Broad

      Oh Evain! (What a lovely name, by the way.) I’m sorry my blog has made you wistful. I can’t agree more; I’m glad I’m travelling now while I don’t have a lot holding me to the States. Honestly, Paris takes a lot of getting used to — you take the good with a lot of bad — but I’m happy I’m here after all. I hope you do come over someday and, until then, I’ll try to convey the beauty of the city here.

  • http://christiana83.wordpress.com christiana83

    I first had bone marrow in Paris, and it was fantastic! It really is like butter. Add a little salt, and it really is heaven. Beautiful pictures, by the way!