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Author Notes: If you eat meat and haven't tried this—you must, at least once. It doesn't get much easier than roasting marrow bones, whose centers, in a high-temp oven, practically turn into pudding. Spread this onto charred toast, top with a bracing parsley salad, and don't hold back on the crunchy salt. You should be able to find the bones at any butcher counter—either split lengthwise into canoes or chopped into tree trunks, both around 4 inches. —Emma Laperruque
Food52 Review: Featured in: Roasting Marrow Bones at Home Is Way Easier Than We Expected —The Editors
- 1 1/2 pounds beef or veal marrow bones
- 1 shallot, very thinly sliced
- 2 teaspoons red wine vinegar
- Pinch of kosher salt
- 2 cups barely chopped parsley leaves
- 1 tablespoon drained capers
- 2 tablespoons chopped cornichons (about 5 pickles)
- Rustic bread, thickly sliced
- Flaky salt, for sprinkling
- 2 teaspoons extra-virgin olive oil
- Heat the oven to 450° F. Line a sheet tray with foil. Add the marrow bones—canoes like they're swimming, trees like they're growing. Roast for about 15 minutes, until the marrow is hot and bubbly.
- Meanwhile, make the parsley salad. Combine the shallot, vinegar, and salt in a big bowl. Add the parsley, capers, and cornichons. Don’t toss.
- Toast the bread any which way: in a toaster, in a pan, under the broiler, on the grill. You can butter or oil it, but it's not necessary, since the marrow is so rich.
- When the marrow is ready, pull from the oven and sprinkle with flaky salt. Add the olive oil to the parsley salad and toss. Serve the marrow with the teeniest spoon you have, plus the parsley salad and toast alongside.
- This recipe is a Community Pick!