Description
A delicious recipe for hearth-roasted bone marrow canoes, perfect for a savory appetizer.
Ingredients
Scale
- 2 pounds beef marrow bones, cut lengthwise
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Crusty bread, for serving
Instructions
- Preheat your oven to 450°F.
- Arrange the marrow bones cut-side up on a baking sheet.
- Drizzle the olive oil over the bones and sprinkle with sea salt and black pepper.
- Roast the bones in the preheated oven for about 15-20 minutes, or until the marrow is bubbly and starting to brown.
- While the bones are roasting, prepare the parsley salad by mixing the chopped parsley and lemon juice in a small bowl. Set aside.
- Once the marrow is done, remove the bones from the oven and let them cool for a few minutes.
- Serve the marrow directly in the bones with the parsley salad on top and crusty bread on the side for spreading.
Notes
- For a smoky flavor, try adding a sprinkle of smoked paprika before roasting.
- You can substitute the parsley with arugula for a peppery twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 0g
- Fat: 35g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Hearth-Roasted Bone Marrow Canoes