Marrow bones, a hot oven, toast, and a salad sharp enough to cut through the fat. That is the whole dish and it has been the whole dish for a long time. The parsley, shallot and caper salad is the working part, so the dressing has to be properly acidic. French Vinaigrette is Dijon and red wine vinegar, which is exactly what marrow asks for.
30 mins. Serves 4.
Ingredients
- 8 pieces Beef marrow bones, cut lengthways
- 1 large bunch Flat leaf parsley, leaves picked
- 1 Shallot, sliced paper thin
- 2 tbsp Capers, rinsed
- 2 tbsp Plateit French Vinaigrette
- 4 Sourdough, thick slices
- Flaky salt, to serve
Method
- Oven to 220C. Bones cut side up in a roasting tray.
- Roast 18 to 20 mins. The marrow should be loose and glossy but still sitting in the bone. Gone too far and it runs out into the tray.
- Toast the bread while they roast. Dry, no butter. The marrow is the butter.
- Toss the parsley, shallot and capers with 2 tbsp of Plateit French Vinaigrette. Dress it at the last second so it stays upright.
- Bones on the board, toast alongside, salad in the middle, salt on the table. Everyone digs their own out.
Do this: Ask the butcher for centre cut bones split lengthways. Cross cut canoes look neat and give you half the marrow.