Place Beef Marrow Bones on a baking sheet and roast for 20-25 minutes, or until marrow is soft.
While marrow is roasting, prepare the Pickled Red Onion: Combine Red Wine Vinegar, Sugar, and Salt in a small saucepan. Bring to a simmer and pour over Red Onion-thinly sliced. Let sit for at least 30 minutes.
Make the Bone Marrow Butter: Combine Unsalted Butter-softened, Roasted Beef Marrow-from bones, and Lemon Zest in a bowl and mix until well combined.
Toast Slices of Pain de Campagne to your desired level of crispness.
Spread Bone Marrow Butter onto the toasted bread, then top with Pickled Red Onion.
Garnish with Microgreens and Sea Salt-flaky.
Serve immediately.
Ingredients
4
66Beef Marrow Bones
88Slices of Pain de Campagne
4 tbsp60 mLUnsalted Butter-softened
2 tbsp30 mLRoasted Beef Marrow-from bones
1/2 tsp2.5 mLLemon Zest
1/2120 gRed Onion-thinly sliced
1/4 cup60 mLRed Wine Vinegar
1 tbsp15 mLSugar
1/4 tsp1.25 mLSalt
1/4 cup30 gMicrogreens
1 tsp5 mLSea Salt-flaky
Equipment
Baking Sheet
Oven
Toaster
Saucepan
Bowl
Instructions
Preheat oven to 400°F (200°C).
Place Beef Marrow Bones on a baking sheet and roast for 20-25 minutes, or until marrow is soft.
While marrow is roasting, prepare the Pickled Red Onion: Combine Red Wine Vinegar, Sugar, and Salt in a small saucepan. Bring to a simmer and pour over Red Onion-thinly sliced. Let sit for at least 30 minutes.
Make the Bone Marrow Butter: Combine Unsalted Butter-softened, Roasted Beef Marrow-from bones, and Lemon Zest in a bowl and mix until well combined.
Toast Slices of Pain de Campagne to your desired level of crispness.
Spread Bone Marrow Butter onto the toasted bread, then top with Pickled Red Onion.
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