Roasted Marrow Bones with Chimichurri
This classic tapas for entertaining features the rich flavor of beefy roasted bone marrow butter balanced with a bright bold chimichurri sauce. Arrange grilled baguette slices with roasted marrow bones, sea salt, and chimichurri sauce on serving board with individual plates and narrow spoons for scooping. To serve, spread roasted marrow bone butter on toast, top with a pinch of sea salt and chimichurri sauce. Buen provecho!
Rumba Meats® Beef Marrow Bones
- 20 MIN Prep Time
- 15 MIN Cook Time
- 4 Servings
- Rumba Meats® Beef Marrow Bones (1 package)
- ½ cup fine chopped flat leaf parsley
- 3 garlic cloves, fine chopped
- 6 tablespoons olive oil
- ¼ cup fine chopped red chili pepper (such as jalapeno or Fresno)
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon dried Mexican oregano
- ½ teaspoon black pepper
- Coarse sea salt for sprinkling
- 12 (½ -inch thick) baguette slices, brushed lightly with olive oil, grilled or toasted Coarse sea salt for sprinkling
- Combine parsley, garlic, olive oil, red pepper, vinegar, lemon juice, salt, oregano and black pepper in a bowl and stir to blend. Chimichurri can be made ahead to meld flavors.
- Preheat oven to 450°F.
- Place marrow bones upright (with wide side down) on a baking sheet lined with foil. Roast uncovered for about 15 minutes or until marrow is soft and bubbly and starting to separate from the bone. Remove from oven; sprinkle sea salt over the top.
- Transfer to serving plate accompanied with toasted baguette slices, chimichurri sauce, sea salt and marrow spoons (or narrow teaspoons) for scooping.
- To serve, scoop out marrow and spread on toast, sprinkle with sea salt and top with chimichurri sauce.
What is the best way to eat bone marrow?
There are a few traditional ways to enjoy bone marrow. Many people enjoy it right out of the roasted bone, or they scoop out the rich roasted marrow and spread it on bread or tortillas. Marrow bones are also used to make delicious bone broth.
For added flavor, our recipe features a bold tangy Chimichurri sauce to complement the rich beefy flavor of the marrow. Spread both on toasted baguette slices for a delicious treat!
How do you cook bone marrow properly?
Our recipe calls for roasting marrow bones uncovered at 450 degrees Fahrenheit for 15 minutes.
The dish is ready when the marrow turns golden brown and starts to bubble and separate from the bones. The marrow should also be soft and springy. However, be careful not to overcook your marrow bone, or the fat will melt, and the marrow will leak from the bone.
What does roasted bone marrow taste like?
Roasted bone marrow has a rich, sweet taste and a soft, creamy texture. The flavor and texture gives roasted bone marrow the character of something like meat-flavored butter. The rich flavor is why many people make broths with bone marrow or use marrow to make soups and sauces. While bone marrow does not require heavy seasonings, you can enhance the flavor by sprinkling a bit of sea salt over it.
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