Roasted Bone Marrow Recipe My Way

Preparing the bones The day before, soak the bones in a large container of water to remove excess blood. Store in the refrigerator and change the water several times (about once every 4 hours).

Preparation of the bread: Take slices of good country bread and cut them into small sticks. Lightly toast them in the oven at a temperature of 180°C (350°F) for a few minutes. Let them cool, then lightly rub them with a clove of garlic. Croutons can also be made in a skillet with a bit of butter, but since the broth is fatty, I prefer to make them in the oven.

Cooking Preheat the oven to 230°C. In a container with a little oil, place the bone sections (carefully wiped and dried) from which the marrow has been pressed with a little sea salt to prevent it from leaking out.

Roast the bones until the marrow is slightly puffed on top and warm inside (about 15 to 20 minutes). Check the cooking stage by inserting a knife blade into a bone and testing the heat of the blade once removed, on your lips. It is important to closely monitor the cooking so that the marrow does not completely liquefy and turn into oil.

Finishing touches: Remove the bones from the oven. Using a small spoon or the blade of a small knife, remove all the marrow, lightly pepper it, and mix it roughly with a fork with about 2 tablespoons of finely chopped parsley and a finely chopped clove of garlic.

Presentation: Arrange the bread sticks on the serving plates, place a piece of bone for each person, distribute the marrow into the bones, and serve immediately.