Sep 11, 2007
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Marrow Bones Marley

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SERVES 2

This recipe came to us from the now-closed Studio Grill in West Hollywood. It was served as an appetizer, nicely seasoned and broiled to perfection.

2 long beef shinbones, split in half lengthwise
   (ask your butcher)
1 cup fresh bread crumbs
1⁄4 lb. softened butter
1 tsp. worcestershire sauce
1 tbsp. fresh chopped parsley
1 tsp. dry mustard
Freshly ground black pepper

1. Cut shinbones into pieces anywhere from 4" to 10" long, according to your taste and the size of your plates.

2. Make a paste by combining bread crumbs, softened butter,. worcestershire sauce, fresh parsley, dry mustard, and a few grinds of pepper. Spread the paste over the inside surface of the bones, coating both the marrow and the bone itself.

3. Arrange bones paste side up and grill in a preheated broiler until the surface is browned and bubbling and the marrow feels slightly firm to the touch, about 5 minutes.

This article was first published in Saveur in Issue #10

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Ratings & Reviews (1)

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any advice on broiler setting for this? i tried it on high (my oven ranges from lo to high in 5 increments), marrow was undercooked after 5 minutes. kept it in and by the time the marrow was sufficiently cooked, the paste had burned.

would really love to get this right, great potential as snack/app
Marrow Bones Marley Reviewed by COOKITUP on . any advice on broiler setting for this? i tried it on high (my oven ranges from lo to high in 5 increments), marrow was undercooked after 5 minutes. kept it in and by the time the marrow was sufficiently cooked, the paste had burned.

would really love to get this right, great potential as snack/app Rating:

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