Beef marrow bone parsley

Here is a recipe for bone marrow parsley or marrow parsley which will be perfect for garnishing your roast meats. Imagine this scandalous mixture of marrow mixed with parsley dripping on the brown crust of the meat just out of the pan. Delectable juice, decadent sauce, succulent blend. Take the time to disgorge the bone a few hours before giving it its baptism of cooking.

So be it.

Ingredients

For 4 people

• 5 marrow bones ( ask us for this piece by email when ordering )
• 2 shallots
• 1/2 bunch of parsley
• 1 clove of garlic
• Mill pepper
• Salt

Preparation

1. First of all, soak the marrow bones in cold water for at least half a day and up to 24 hours so that the blood is drained.
2. In a saucepan, blanch the marrow bones for 1 minute in boiling water. In a nearby dish, place the blanched bones and let the bones cool. Remove the marrow.
3. Peel and slice the shallot and garlic very finely . Chop the parsley .
4. In a pan over high heat, melt two pieces of marrow without butter or oil. Add the shallot which you brown, then the garlic. Add salt, a pinch of freshly ground pepper and add the rest of the marrow. Stir.
5. Add the parsley. Give a good turn of the spoon.
6. Continue cooking for a further moment, taking care to preserve pieces of marrow in the parsley.
7. Serve at the end of cooking on a piece of meat. A touch of fleur de sel and it's finished. Send!

Trick

How to extract the marrow before cooking?

It is possible to remove the marrow from the bone before cooking. To do this you can split the bone with a strong knife.

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