Roasted Marrow Bones
Roasted Marrow Bones
A simple, rich appetizer featuring tender, buttery beef marrow served with crusty toast.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 4–6 servings
Ingredients
* 2-3pkt of Hego Beef Marrow Bone Boat Cut 400g
* Flaky sea salt
* Cracked black pepper
* 1 cup flat-leaf parsley
* 1 teaspoon champagne vinegar (optional)
* ½ teaspoon extra virgin olive oil (optional)
* Toasted slices of crusty bread
Preparation
1. Preheat the oven to 450°F (230°C).
2. Arrange the marrow bones marrow-side up on a rimmed baking sheet or ovenproof skillet.
Cooking Instructions
1. Roast the bones in the preheated oven until the marrow becomes soft and lightly browned, about 20 minutes.
2. While the bones are roasting, combine the parsley with champagne vinegar and olive oil in a small bowl (optional). Toss to make a light herb salad.
3. Once roasted, remove the bones from the oven and season with flaky sea salt and cracked black pepper to taste.
Serving Suggestions
* Serve the roasted marrow immediately with toasted bread.
* Scoop the warm marrow out of the bones and spread it on the toast.
* Add the parsley herb salad on top for freshness and balance.
Notes
* The marrow should be soft and creamy — don’t overcook it or it may melt away.
* For a traditional pairing, serve the marrow with cornichons or pickled mustard seeds.
* Use a marrow spoon or small fork to scoop out the marrow easily
