Roasted Beef Marrow Bones with Radishes and Arugula/Parsley Salad
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 beef marrow bones, cut to 3" thick by your butcher (thawed if previously frozen)
  • crunchy sea salt
  • Thyme sprigs- about 8
  • Pepper
  • 2 cups radishes, halved
  • 1 tablespoon grass-fed butter or olive oil
  • 1 cup arugula
  • ½ cup parsley
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Crusty Bread
Instructions
  1. Preheat the oven to 425. Line a baking sheet in aluminum foil; under each beef bone sprinkle a little salt and 1 sprig of thyme. Place a bone, cut side down (there will be 2 cut sides, so I placed the thicker end facing down) on the sprinkled salt pile. Season the top cut side with crunchy salt and crush some thyme leaves on top, as well.
  2. Place the beef bones in the oven and roast for 20 minutes.
  3. Arrange radishes cut side down on a baking sheet. Dot with butter (it will melt over them as they roast), or drizzle with olive oil. Season with a pinch of salt and a heavier pinch of pepper. Roast for about 15 minutes; then stir/flip the radishes. Roast another 5 minutes or so. (Same oven and temperature as the beef).
  4. Prepare the gremolata: chop the parsley and arugula together until it resembles "salsa" texture; add the zest and juice of the lemon. Season with pepper.
  5. When the beef is done, allow to rest for 5 minutes or so.
  6. To serve: arrange 1 marrow bone, a small pile of radishes, and a bit of gremolata on each plate. Serve crusty bread alongside. Include a spoon and a knife for scooping the marrow out of the bone.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=1700