This beef bone marrow recipe is one that’ll have you cooking over and over. We find beef bone marrow to be one of a kind. It’s buttery, the flavor is nutty and subtlely meaty, and has an umami punch.
Beef marrow bones, Kosher salt and freshly ground black pepper, Castelvetrano olives, Italian parsley, garlic cloves, shallots, lemon juice and zest, extra-virgin olive oil, chili flakes, toasted bread
Preheat your oven to 425°F. Place the beef bone marrow bones on a baking sheet lined with parchment paper. Season with kosher salt and black pepper.
Transfer to the oven to roast for 15 minutes, until a fork going in is soft and tender on the marrow. Switch to broil, and broil for 5 minutes, until the top of the marrow gets nice and charred.
While your bone marrow is roasting, prepare your smashed olive and parsley salad. In a medium bowl, combine your olives, parsley, garlic, shallot, lemon zest, lemon juice, extra-virgin olive oil, and chili flakes. Toss to combine.
Serve your marrow with your salad, alongside toasted crusty bread.