Grilled Bone Marrow {Straight to the Heart}
Photo by Kerri McMahon
There’s nothing in the world like the smell, sight, and sound of firing up the grill for a party with close friends. Check out this killer recipe for decadent GRILLED BONE MARROW, also known as God’s Butter, in this year’s annual Thrill of the Grill article in Citiscapes Magazine - super easy, but totally impressive to serve at your next alfresco dinner soiree. Slathered beef marrow with toasted bread and a chunky bottle of cabernet is sure to send you OVER THE MOON. THUMP THUMP!
HOT! HOT! HOT!
Photo by Kerri McMahon
Grilled Bone Marrow (aka, God’s Butter)
INGREDIENTS
· 1/2 cup rosemary leaves, plus 2 rosemary sprigs
· 1/2 cup extra-virgin olive oil, plus more for brushing
· 10 2-inch canoe-cut beef or veal marrow bones
· Salt and freshly ground pepper
· 1 Loaf sliced country bread
· 1 bunch fresh parsley, chopped
“She Don’t Eat Meat…”
Photo by Kerri McMahon
TECHNIQUE
Rough chop the fresh rosemary and combine with 1/4 cup of olive oil. Transfer the oil to a large bowl, add the marrow bones and toss to coat. Season the bones with salt and pepper.
Light the grill. When temperature is at medium high, lay the bones cut side up on grate. Cover and grill for about 20 minutes, or until the marrow is warmed, sizzling.
Brush the bread slices on both sides with olive oil and grill, turning once, until toasted. Serve the bones with the toasted bread and finish with salt, pepper, and chopped parsley.