Roasted Bone Marrow with Smashed Olive Salad
Are you ready for this roasted bone marrow recipe with a smashed olive salad? This beef bone marrow recipe is one that'll have you cooking over and over.
Servings: 4
Ingredients
- 4 beef marrow bones split lengthwise and cleaned, about 2 to 3 pounds
- Kosher salt and freshly ground black pepper
- 1/2 cup Castelvetrano olives pitted, smashed, and roughly chopped
- 1/2 cup roughly chopped Italian parsley
- 2 garlic cloves thinly sliced or minced
- 2 small shallots thinly sliced
- Zest and juice of 1/2 lemon plus more if preferred
- 1 tablespoon extra-virgin olive oil
- Pinch of chili flakes
- Toasted crusty bread to serve
Instructions
- 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. Depending on the size of your bones, this may take a little less, or a little longer.
- 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.
Nutrition
Calories: 362kcal | Carbohydrates: 3g | Protein: 3g | Fat: 38g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg