Marrow ala Henderson Recipe

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Ingredients

8-12 Beef marrow bones* or around ~4 lbs.
1.5 T Olive oil
2/3 T Lemon juice
2 t capers
1 cup parsley, whole leaves or roughly chopped
1 large shallot, finely sliced
4-8 thinly sliced pieces of toasted bread
Rough sea salt to taste

*Finding the marrow bones, as the nyt article mentions, is indeed the difficult part of this recipe. Other than going to your butcher and asking for them (no longer than 3 inches, preferably open at both ends) I have recently found them in the refrigerated meat section of hispanic markets in Oregon. Locating marrow bones is well worth your trouble for this fantastic treat.

How to make Marrow ala Henderson

Preheat your oven to 450 degrees Fahrenheit.
Put the marrow bones on a foil-covered baking sheet and roast for 15 minutes, or until a knife slides through the marrow easily, but before it begins to disintegrate out of the bone.

In the meantime, mix the olive oil and lemon juice in a small bowl. Combine parsley, sliced shallot and capers into a salad and toast your bread (I toasted mine in a pan on the stovetop).

Right before the marrow is ready, put dressing over the salad.

Serve on large plates with marrow, toast, salad and sea salt. Eat by scooping marrow onto toast, putting on salt to taste and then layering on the salad.

This recipe was originated by British chef Fergus Henderson and is absolutely delicious. More info:http://www.nytimes.com/2007/10/31/dining/31mini.html?ref=dining

Works as an appetizer or an entree for 2.

• 
  yongfook says

  awesome! like many, I saw this dish on Anthony Bourdain's "No Reservations" show. He loved it.

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  worldpeas says

  lol i could sit around and eat this all day

• 
  muttoneer says

  I'll have to look up that episode. I was just looking online for a good way to roast the marrow bones I found. Turned out to be a very good way indeed.

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  honeynbutters says

  I've never tried it this way with the bread but it sounds delicious. Will be sure to give it a try this way, thanks.

• 
  muttoneer says

  How funny... I've always eaten marrow on bread or toast from when I first ordered Osso Bucco. Never really thought of not putting it on bread.

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  mickeykitterman says

  I have always wanteedto taste this dish-the only time I eat morrow is osso bucco-sounds so rich.

• 
  muttoneer says

  It is quite rich, but it makes a deliciously decadent treat once in a while. And since it's so easy to make - you should treat yourself.

• 
  jasonberg says

  the chef at my favorite local restaurant brought this out a few weeks ago (on the house no less!) amazing, thanks for sharing.

• 
  Maomaouchi says

  OH SHEEEEEEEIIIIIIITTTTTT hardcore. looks delicious.

• 
  Caduceus says

  Add another to the "Saw it on Bourdain" train. Now that I've seen how easy it is to make, I'll give it a try. Thank you.

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