Place Beef Marrow Bones on a baking sheet and roast for 20-25 minutes, or until marrow is soft.
While marrow is roasting, make the Shallot Jam: Melt Butter in a saucepan over medium heat. Add Shallots-thinly sliced and cook until softened and caramelized, about 15-20 minutes.
Add Balsamic Vinegar and Brown Sugar to the Shallots and cook for another 5 minutes, until the jam thickens.
Toast Slices of Brioche Bread to your desired level of crispness.
Spread Shallot Jam onto the toasted bread, then top with the roasted marrow.
Sprinkle with Fresh Thyme-leaves, Sea Salt-flaky, and Black Pepper-freshly ground.
Serve immediately.
Ingredients
4
44Beef Marrow Bones
88Slices of Brioche Bread
33Shallots-thinly sliced
2 tbsp30 mLBalsamic Vinegar
1 tbsp15 mLBrown Sugar
1 tbsp15 mLButter
1 tbsp15 mLFresh Thyme-leaves
1 tsp5 mLSea Salt-flaky
1/2 tsp2.5 mLBlack Pepper-freshly ground
Equipment
Baking Sheet
Oven
Toaster
Saucepan
Spoon
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, make the Shallot Jam: Melt Butter in a saucepan over medium heat. Add Shallots-thinly sliced and cook until softened and caramelized, about 15-20 minutes.
Add Balsamic Vinegar and Brown Sugar to the Shallots and cook for another 5 minutes, until the jam thickens.
Toast Slices of Brioche Bread to your desired level of crispness.
Spread Shallot Jam onto the toasted bread, then top with the roasted marrow.
Sprinkle with Fresh Thyme-leaves, Sea Salt-flaky, and Black Pepper-freshly ground.
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