We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley. This recipe first appeared in our March 2012 issue with Hillary Merzbacher’s article Bare Bones.
- 3 lb. center-cut beef marrow bones, cut into 2″ lengths
- 1 cup kosher salt
- ¾ cups olive oil
- ½ cups flat-leaf parsley leaves
- 8 ½″-thick slices challah bread Fleur de sel, to garnish
- Place bones and 1⁄4 cup kosher salt in a bowl and cover with cold water; chill and let soak to remove any blood, 1-2 days. Change the water three times during this period, adding another 1⁄4 cup kosher salt each time. Drain bones.
- Place bones in a 6-qt. saucepan and pour enough water to come 1″ above bones. Place over medium-low heat, and bring to a gentle simmer; cook until marrow is hot in the center, about 25 minutes. Using tongs, transfer bones to a plate.
- Meanwhile, heat 1⁄2 cup oil in an 8″ skillet over medium-high heat; add parsley, and cook until crisp, about 15 seconds. Using a slotted spoon, transfer to paper towels to drain; set aside and discard cooking oil. Heat a cast-iron grill pan over high heat, and brush challah bread with remaining oil; grill bread, turning once, until lightly charred with grill marks and toasted, about 2 minutes.
- To serve, place warm marrow bones on a platter and sprinkle with fried parsley and fleur de sel; serve with challah toast on the side.