🇫🇷 French-Style Roasted Bone Marrow
Highlights: Luxurious molten marrow with crisp herb crust & tangy pickles - a triple-sensory delight!
📝 Ingredients (Serves 4)
Category |
Details |
|---|---|
|
Main |
4 beef marrow bones (8-10cm long, split lengthwise) |
|
Herb Crust |
• 50g unsalted butter (room temp) |
|
Serving |
8 slices crusty baguette or sourdough (toasted) |
👨🍳 Steps & Pro Techniques
❄️ STEP 1: Deep De-Gaming (CRITICAL!)
→ Fully thaw bones → Submerge in iced brine (1L water + 3 tbsp salt)
→ Cover, refrigerate 12+ hours → Pat COMPLETELY DRY
💡 *Hong Kong Hack: Add 2 ginger slices + 1 tbsp rice wine to brine for 2x odor removal!*
🧈 STEP 2: Herb Crust Mastery
-
Mix softened butter + breadcrumbs + garlic + parsley + thyme
-
Season with ½ tsp salt & ½ tsp pepper → Whip to paste consistency
-
⚠️ Lightly salt marrow surface → Generously pack crust mixture over marrow
🔥 STEP 3: Precision Roasting
-
Preheat oven to 180°C/350°F (fully heated!)
-
Roast middle rack 20 mins → Increase to 200°C/400°F for 3-5 mins until golden-crisp
✅ Success Signs: Crust puffed + tiny bubbles at marrow edges
🥖 STEP 4: Classic Service
-
Rest 2 mins (fat concentrates)
-
Scoop marrow onto toasted bread → Top with minced cornichons
-
⭐️ Save the gold! Pour leftover marrow fat into jar → Refrigerate → Use as gourmet cooking fat!
📌 Tips + Key points review
1. The amount of seasoning can be increased or decreased according to personal preference. Generally, a small amount of seasoning is enough, so the recipe does not specify the amount
2. The time for baking beef bone marrow is also adjusted according to the amount
3. After baking the beef bone marrow, pour the oil in the baking pan into a heat-resistant container and cool it down. Store it in the refrigerator and use it as butter to spread on bread
4. Baked beef bone marrow can be served with bread to reduce the greasy feeling