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Roasted Beef Marrow with Sauce Gribiche

Here at the restaurant we like to run roasted bone marrow. Bone marrow is rich and satisfying and needs acidic and flavorful components to complement it. This recipe calls for a sauce gribiche, which is a traditional French sauce that pairs well with roasted and cured meats. It consists of hardcooked eggs, tangy pickles, herbs and capers. The dish also gets a fresh salad of garlic confit, parsley and lemon. We source all natural, pastured beef bone marrow. You can pick up your own for this recipe at your local butcher. We get “canoe cut” marrow bones which means the bone has been cut lengthwise (resembling a canoe) to allow for easy access to the rich, creamy marrow.

Bone Marrow

Ingredients:
4 beef marrow bones, “canoe cut”
1 head garlic, peeled
2 cups extra virgin olive oil
½ bunch parsley, stems removed, whole leaves
1 cup salt
4 gallons hot water
Fleur de Sel to finish

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Directions:
Dissolve the salt into the hot water and allow to cool. Put the bones in the brine for at least 6 hours and up to 2 days. This technique removes the excess blood and impurities from the marrow.

Cover the garlic with the olive oil and simmer on low heat until the garlic is soft, fragrant and slightly brown.

Dry the marrow well and place in a 500 degree oven for about 6 minutes or until the marrow is slightly rendered and soft to the touch. Make sure it doesn’t cook too long or the marrow will completely render out and you won’t have anything to eat.

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Sauce Gribiche

Ingredients:
3 farm fresh eggs
½ bunch parsley, chopped
½ bunch chives, chopped
1 tablespoon capers, chopped
1 small shallot, minced
1 small dill pickle or 5 cornichon, finely minced
2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
Salt and pepper to taste

Directions:
Hard cook the eggs in salted simmering water for 11 minutes. Cool in an ice bath, peel and separate the yolks from the whites. Finely chop the whites and yolks separately. Whisk the oil into the yolks and then fold in the rest of the ingredients. Season with salt and pepper.

Plate the marrow with a spoonful of the gribiche and the garlic and parsley salad seasoned with some lemon juice, salt and the garlic oil.

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