Ingredients
Pieces beef marrow bones (canoe-cut, halved lengthwise)
4 pieces garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoons flaky sea salt
0.5 teaspoons freshly ground black pepper
1 tablespoons fresh flat-leaf parsley, roughly chopped (optional, to serve)
2 pieces sourdough or crusty bread, to serve
Steps
Preheat oven: Preheat your oven to 230°C (450°F). Place a baking tray or cast iron skillet inside while the oven heats up — roasting on a hot surface gives you a better sear on the bones.
Prepare the bones: Pat the marrow bones dry with a paper towel. Place them cut-side up on the hot tray. Lay 4 pieces garlic cloves, thinly sliced slices directly on top of the exposed marrow. Drizzle 2 tablespoons extra virgin olive oil evenly over each bone.
Season: Sprinkle 1 teaspoons flaky sea salt and 0.5 teaspoons freshly ground black pepper generously over the marrow. Don't be shy — the marrow is rich and can handle bold seasoning.
Roast: Slide the tray into the top third of the oven and roast for 20 minutes
The marrow is ready when it has softened, is slightly bubbling at the edges, and has started to pull away from the bone. Do not over-roast, the marrow will melt away completely.
Serve immediately: Remove from the oven and serve straight away. Scatter 1 tablespoons fresh flat-leaf parsley, roughly chopped (optional, to serve) over the top if using. Scoop the marrow out with a small spoon and spread it on toasted 2 pieces sourdough or crusty bread, to serve. A little extra flaky salt on top never hurts.
