Serves 4

Ingredients –

• 4 Canoe cut beef marrow bones, clean*

• Pinch sea salt and pepper (to season before roasting) 

• 1 tsp sea salt flakes (to season at time of serving) 

Instructions – 

1. Preheat Oven to 450oF. 

2. Place the bones onto a parchment paper or foil lined baking sheet or roasting pan – canoe cut with the flat side facing up, crosscut with the narrower side facing down. Lightly season with salt and pepper. 

3. Roast for about 15 minutes (and up to 25 minutes), depending on the bone size and how much marrow they contain. As a rule of thumb once the marrow begins to gently bubble on the surface they are done. Remove from the oven immediately. 

4. Service with toast, baguette slices or pita/tortilla and thinly sliced onion. Sprinkle micro-greens or fresh herbs as parsley or thyme over the marrow. 

Notes – 

This translates to 8 halves. Alternatively, purchase crosscut marrow bones, budget about 5-6 pieces per person depending on their size. Also consider that the amount of bone marrow contained in a bone is not proportional to its size. Always roast a few extra bones to ensure everyone gets to enjoy the same amount of marrow. 

‘* Clean means that apart from the occasional spec of blood visible on the marrow the bones are nicely trimmed of tendons and fat and do not have excess impurities or blood. If the opposite is true, make a saline solution to soak the bones in and draw out the blood and impurities. Use 1 tbsp salt to every cup of cold water. Soak refrigerated for about 6 to 12 hours. Allow the bones to air dry before you roast them.