Roasted Bone Marrow with Salsa Verde
Ingredients
6-8 beef bones, canoe cut
Salt
Black pepper
Olive oil
100g Salsa verde, to serve
Fresh coriander, to garnish
8 slices crusty bread, toasted
Method
Place marrow bones in a large bowl, add 2-3 tbsp of salt, cover, and place in the fridge overnight to soak.
Preheat oven to 230C. Drain the water from the bowl, and pat the marrow bones dry using paper towels.
Place bone marrow side up on a baking tray. Season with salt and pepper, drizzle with olive oil, and bake for 15-20 minutes or until the marrow gently bubbles on top. Remove from the oven.
Spoon salsa verde over the marrow and garnish with chopped coriander.
Serve with crusty bread and enjoy!
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