Roasted Bone Marrow On Toast with Tomato Salad
Servings Prep Time
2 10minutes
Cook Time
3hours
Servings Prep Time
2 10minutes
Cook Time
3hours
Instructions
  1. Preheat the oven to 220°C. Roughly chop the carrot, red onion, celery and a handful of parsley
  2. Place the marrow bone on top of the roughly chopped onion, carrot and celery in a roasting tin. Roast in the hot oven for about 20 minutes or until the marrow is just soft
  3. Slice the tomatoes and shallots and place in a bowl. Add the olive oil, vinegar and seasoning. Chop some parsley and add at the last minute
  4. Scoop the warm marrow out of the bone and serve on some toasted bread with the tomato salad on top
  5. For the broth, place the roasted bone and vegetables in a pan and fill with cold water to cover. Add the peppercorns, bay leaf and parsley stalks and bring to the boil. Turn down to a simmer and skim off any scum
  6. Keep tasting the broth as it cooks and skimming off any scum that rises to the top. This will give you a clear, better tasting stock
  7. Serve the broth with some more bread and some fresh parsley added at the last minute