Snack

Roast beef marrow bones with parsley salad

Name: Roast beef marrow bones with parsley salad
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 Beef marrow bones; 4 tsp Olive oil; Flat-leaf parsley, a large handful; Shallot, one, sliced paper thin; Capers, a tablespoon, rinsed; Lemon, a good squeeze; Sea salt, flaky, to finish

Marrow is almost pure fat and costs next to nothing, and the sharp parsley salad is not a garnish — without it the whole thing is unbearably rich after two mouthfuls.

2gnet carbs

30gfat

4gprotein

295kcal

Per serving30 minServes 4

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Ingredients

For the whole dish · serves 4

Beef marrow bones8
Olive oil4 tsp
Flat-leaf parsleya large handful
Shallotone, sliced paper thin
Capersa tablespoon, rinsed
Lemona good squeeze
Sea saltflaky, to finish

Method

6 steps · 30 minutes

Ask the butcher to split them lengthwise rather than crosswise. Halved along their length the marrow is reachable with a spoon and does not slide out whole.
Soak them in salted cold water for a few hours if you have time, changing it once, which draws out the blood and keeps the marrow pale.
Roast at 425F for 15 to 20 minutes. It is ready when the marrow is soft and glossy but has not started to run.
Watch them from 12 minutes. Left too long, the marrow melts out into the pan and there is nothing to eat.
Dress the parsley, shallot and capers with lemon and oil only at the moment they go to the table.
Flaky salt on the marrow itself, and eat it hot. Cold marrow sets into something waxy.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.