0 from 24 votes
Roasted Beef Bone Marrow Appetizer
It's easier than you think to cook beef marrow bones at home for an ultra-sensory appetizer experience you and your guests will love.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 75997 kcal
Course:
Appetizer
Cuisine:
French , American
Ingredients
- ⅓ baguette cut into ½" slices
- 2 tablespoons extra virgin olive oil
- 1 clove garlic peeled
- 4 pounds marrow bones you can use cross cut or canoe cut
- ½ teaspoon kosher salt or sea salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons parsley chopped
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 375°F.
- Slice ⅓ baguette into ½" thick slices and transfer the bread to a sheet pan. Use a pastry brush lightly brush 2 tablespoons extra virgin olive oil over both sides of the bread. Bake the bread for 6-8 minutes, then flip and bake for 5 minutes more until the toasts are golden and crunchy.
- Lightly rub 1 clove garlic over one side of the toasted bread (don't overdo it–you just want a hint of garlic flavor). Set aside.
- Turn up the oven to 450°.
- Arrange 4 pounds marrow bones (cut-side-up for canoe cut) on a rimmed baking sheet. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Roast in the hot oven for 12-15 minutes for canoe cut and 10-12 minutes for cross cut (or until the marrow bubbles around the edges, but isn't liquified. (Cooking times will vary depending on the size of the bones, so keeping a watch for the visible cues is important).
- While the beef marrow bones cook, combine 2 tablespoons parsley and 1 teaspoon lemon zest in a small bowl.
- When the marrow has finished roasting, transfer to a serving platter and sprinkle with the lemon-parsley mixture.
- To serve, use a small spreader knife to scoop out the marrow - spread it on the grilled garlic toasts, like butter and enjoy!
Cup of Yum
Notes
- Cooking times will vary depending on the size of the bones, so keeping a watch for the visible cues is important
- I don't recommend reheating leftovers as the marrow will render again, and you'll get less yield.
- Cooking times will vary depending on the size of the bones, so keeping a watch for the visible cues is important
- This dish is best enjoyed hot from the oven.
- I don't recommend reheating leftovers as the marrow will render again, and you'll get less yield.
Nutrition Information
Calories
759.97kcal
(38%)
Carbohydrates
10.55g
(4%)
Protein
7.57g
(15%)
Fat
76.5g
(118%)
Saturated Fat
1.08g
(5%)
Polyunsaturated Fat
1.01g
Monounsaturated Fat
5.22g
Sodium
420.88mg
(18%)
Potassium
42.51mg
(1%)
Fiber
0.6g
(2%)
Sugar
1.02g
(2%)
Vitamin A
365.43IU
(7%)
Vitamin C
3.54mg
(4%)
Calcium
27.47mg
(3%)
Iron
4.59mg
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 75997
% Daily Value*
| Calories | 759.97kcal | 38% |
| Carbohydrates | 10.55g | 4% |
| Protein | 7.57g | 15% |
| Fat | 76.5g | 118% |
| Saturated Fat | 1.08g | 5% |
| Polyunsaturated Fat | 1.01g | 6% |
| Monounsaturated Fat | 5.22g | 26% |
| Sodium | 420.88mg | 18% |
| Potassium | 42.51mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 1.02g | 2% |
| Vitamin A | 365.43IU | 7% |
| Vitamin C | 3.54mg | 4% |
| Calcium | 27.47mg | 3% |
| Iron | 4.59mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.