Ingredients:

  • 8 pieces (approx. 700 g / 1.5 lbs) of beef femur bones, cut canoe style
  • 5 tsp (8 ml) Sea Salt, divided
  • 1 tsp (5 ml) Black Pepper, freshly ground
  • 1 tbsp (15 ml) Extra Virgin Olive Oil, for drizzling
  • 1 packed cup (approx. 40 g) Fresh Parsley, flat-leaf variety, finely chopped
  • 2 tbsp (30 ml) Shallots, finely minced (about 1 small shallot)
  • 1 tbsp (15 ml) Capers, drained and lightly chopped
  • 1 tsp (5 ml) Lemon Zest
  • 2 tbsp (30 ml) Lemon Juice, freshly squeezed
  • 2 tbsp (30 ml) Extra Virgin Olive Oil, high quality
  • Fine Sea Salt, to taste
  • 8 thick slices Sourdough Bread, brushed with olive oil
  • Pinch Flaky Sea Salt, for finishing (e.g., Maldon)

Instructions:

  1. Place the canoe-cut bones in a large bowl and cover them with ice water. Add 1 teaspoon of sea salt.
  2. Refrigerate for 2 to 4 hours, changing the water 1-2 times, or soak overnight. This process draws out residual blood and impurities.
  3. Pat the bones completely dry with paper towels just before cooking.
  4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  5. Place the bones cut-side up on the prepared baking sheet.
  6. Drizzle the marrow lightly with 1 tablespoon of olive oil, then season generously with the remaining salt and freshly ground black pepper.
  7. Bake for 20 to 25 minutes. The marrow is done when it is soft, deeply golden around the edges, and bubbling enthusiastically, but before the fat completely renders out into the pan.
  8. While the marrow roasts, whisk together the lemon juice, zest, and 2 tablespoons of olive oil in a small bowl.
  9. Gently fold in the chopped parsley, minced shallots, and chopped capers.
  10. Taste and adjust seasoning, adding fine sea salt and pepper if needed. Set aside at room temperature.
  11. Brush the slices of sourdough lightly with olive oil. Grill, toast, or pan-fry until golden brown and crisp, ideally with good char marks.
  12. Keep the toast warm, timing it so that it is ready exactly when the marrow comes out of the oven.
  13. Immediately transfer the roasted bones from the baking sheet to a warm serving platter.
  14. Sprinkle the marrow lightly with a pinch of flaky sea salt (like Maldon).
  15. Serve the hot bone marrow alongside the warm sourdough toast and the cold, bright parsley-caper salad. Encourage diners to scoop the marrow onto the toast, top with the salad, and devour immediately.