Recipes — marrow bones

Ingredients: 4 Marrow bones (canoe-style, split lengthwise) 8 oz Premium beef (such as filet mignon or sirloin) 2 tbsp Capers (drained and chopped) 1 small Red onion (finely minced) 2 tbsp Fresh parsley (chopped) 1 tsp Dijon mustard Salt and pepper (to taste) Crostini (for serving, see instructions for prep) Instructions: Roast the Marrow Bones: Preheat your oven to 450°F (230°C). Place the marrow bones on a roasting pan, cut-side up, and roast for about 20-25 minutes or until the marrow is soft, golden, and bubbly. The marrow should be easily scoopable with a spoon. Once roasted, remove from the...

Ingredients: 4-6 Marrow bones (canoe-style, split lengthwise) 1/4 cup Fresh parsley (chopped) 2 Shallots (finely diced) 2 tbsp Capers (drained) 3 tbsp Olive oil 1 tbsp Lemon juice (freshly squeezed) Salt and pepper (to taste) 1 Baguette (sliced) Instructions: Prepare the Marrow Bones: Preheat your oven to 450°F (230°C). Place the marrow bones, cut-side up, on a roasting pan or baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the marrow is soft, slightly bubbly, and begins to pull away from the sides of the bones. The marrow should be rich and...