Bone Marrow. The Best Cut of Meat You’ve Never Had

How to Make Fergus Henderson’s Roast Bone Marrow and Parsley Salad
Fergus Henderson uses veal bones but you could use venison or beef.

Roast Bone Marrow and Parsley Salad



  • 8 3″-4″-long pieces veal marrow bones
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • 2 small shallots, thinly sliced (about 1/3 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon drained capers
  • Coarse gray sea salt and freshly ground black pepper
  • 4 1/2″-thick slices rustic white bread, toasted
  • special equipment

    4 long, thin spoons


  • Preheat oven to 450°. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
  • Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
  • Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

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This entry was posted in Butchering, Charcuterie, Cooking, Health, Hunting, Meat 101, Offal, Recipes and tagged , , , , , , . Bookmark the permalink.

1 Response to Bone Marrow. The Best Cut of Meat You’ve Never Had

  1. My French Heaven says:

    Oh I had it all right and it is fantastic! Thanks for sharing this great recipe!

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