So this is one of my favourite winter entrees …warm crusty bread spread with roasted bone marrow and garlic, its warming decedent and a real celebration of using the whole animal, normally these are used as dog bones or in stocks but for a bit of effort there is a real treat inside.
I highly recommend asking your butcher to cut these in half for you length ways as i have done it before with a hand saw and its dangerous hard work !
We have been cooking the marrow in the wood oven at the restaraunt and it gives it a lovely smokey flavour but don’t worry your oven at home will produce very similar results minus the smoke.
Mark LaBrooy
Time
- Preparation: 10 min
- Cooking: 8 min
- Ready in: 18 min
Ingredients
- 4 Bone marrow halves
- 8 cloves Garlic (finely chopped)
- 2 sprigs Fresh rosemary (finely chopped)
- 2 Chilli (red) (deseeded and finely chopped)
- ¼ bunch Thyme (picked and finely chopped)
- 4 tablespoon Olive oil
- 4 Eshallots (finely sliced in rings)
- ¼ Sourdough Loaf
- Flaked salt and cracked pepper
Instructions
- Preheat your oven to 200°C
- Take a medium size mixing bowl and add the garlic, rosemary, thyme, chilli, eshallots and olive oil give a good stir until everything is well combined.
- Place the marrow on a tray and place in the oven for 5-7 mins , you will start to see the marrow become a bit translucent and show signs of starting to cook, there will also be a fair bit of fat that will render out of the marrow, be carefull with this fat as its liquid gold.
- Take the morrow from the oven and spread the mix evenly over the marrow pieces, place back in the oven and bake until the eshallots are cooked and a bit charred a further 5-7 mins season heavily with flaked salt and pepper.
- Take from the oven and take off the tray and arrange on your serving platter, take the sourdough and slice into thick wedges lay on your tray in the marrow render place in the oven for 3-4 mins or until you see the underside of the bread becoming fried, take out of the oven and sprinkle with salt ..serve immediately
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