Beef Marrow Bones with Fried Parsley
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
Yield: serves 6-8
- 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.