Marrowbones are delicious and not just something you give to the dogs. It is a classic of the Paris Bistro scene and a symbol of fine dining. This dish is best enjoyed right after cooking, as the marrow will be at its most flavorful and creamy texture. It makes for a decadent appetizer or light meal for two.
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
Equipment Needed
- Oven-safe dish or baking tray
- Small skillet or frying pan
- Oven
- Kitchen knife and chopping board
- Serving plates
Ingredients
- 2 large beef marrowbones (Os à Moelle)
- 1 medium red onion, finely sliced
- 2 tablespoons fresh herbs (such as parsley, thyme, or chives), chopped
- Salt and pepper to taste
- Crusty bread or toast, for serving
Preparation
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Marrowbones:
- Place the marrowbones on a baking tray or in an oven-safe dish, standing upright if possible. This allows the marrow to stay in the bones as it cooks.
- Roast the Marrowbones:
- Roast the marrowbones in the preheated oven for about 20-25 minutes, or until the marrow is soft and easily scoopable with a spoon. The exact time may vary depending on the size of the bones.
- Prepare the Red Onion and Herbs:
- While the marrowbones are roasting, heat a small skillet over medium heat.
- Add a drizzle of olive oil or butter to the skillet and sauté the sliced red onion until it becomes soft and slightly caramelized, about 5-7 minutes.
- Stir in the chopped fresh herbs and cook for another minute. Season with salt and pepper to taste. Remove from heat and set aside.
- Serve:
- Once the marrowbones are done, carefully remove them from the oven.
- Using a small spoon or a marrow spoon, scoop out the marrow onto serving plates.
- Top each marrowbone with the sautéed red onion and herb mixture.
- Enjoy:
- Serve immediately while the marrow is warm, accompanied by crusty bread or toast to spread the marrow on.
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