Roasted Bone Marrow with Parsley Topping

Name: Roasted Bone Marrow with Parsley Topping
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M1DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 6 to 12 cups cold water; 2 to 4 tablespoons kosher salt, plus 1 pinch for the topping; 4 (6- to 7-inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bones (See Cook’s Note); 540 grams (about 4 cups) ice cubes; 1 tablespoon extra-virgin olive oil; 1 teaspoon fresh lemon juice; 1/2 cup (25 grams) packed chopped fresh parsley; 1/4 cup (15 grams) packed chopped celery leaves (or additional parsley leaves); 1 tablespoon (10 grams) finely chopped inner celery stalk; 2 teaspoons (5 grams) finely chopped lemon peel; 1 teaspoon (6 grams) minced shallot; 1 teaspoon (4 grams) minced garlic; 1 teaspoon (5 grams) capers, drained and chopped; 2 to 4 slices toasted bread; Flaky sea salt (or additional kosher salt), for serving

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Level: Easy

Total: 1 day 55 min
Active: 35 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 day 55 min
Active: 35 min

Yield: 4 to 6 servings

Ingredients

6 to 12 cups cold water

2 to 4 tablespoons kosher salt, plus 1 pinch for the topping

4 (6- to 7-inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bones (See Cook’s Note)

540 grams (about 4 cups) ice cubes

1 tablespoon extra-virgin olive oil

1 teaspoon fresh lemon juice

1/2 cup (25 grams) packed chopped fresh parsley

1/4 cup (15 grams) packed chopped celery leaves (or additional parsley leaves)

1 tablespoon (10 grams) finely chopped inner celery stalk

2 teaspoons (5 grams) finely chopped lemon peel

1 teaspoon (6 grams) minced shallot

1 teaspoon (4 grams) minced garlic

1 teaspoon (5 grams) capers, drained and chopped

2 to 4 slices toasted bread

Flaky sea salt (or additional kosher salt), for serving

Directions

Special equipment:

Measuring cups, Measuring spoons, Digital kitchen scale, Cutting board, Chef’s knife, Toaster or toaster oven, 9- by 13-inch baking dish, Half sheet pan, Aluminum foil, Paper towels, Medium bowl, Small liquid measuring cup, Spoon

Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.

Cook’s Note

If you’d like a larger serving of marrow, you can double the amount of bones. Use a roasting pan instead of a 9-by-13-inch pan to brine the bones, and use 12 cups water, 8 cups ice cubes, and 4 tablespoons kosher salt. You do not need to double the parsley topping, but you will likely want more bread.