Baked Marrowbones
2 servings
90 minutes
Baked bone marrow is a traditional dish of Russian cuisine, characterized by a rich, buttery flavor and delicate texture. In ancient times, bone marrow was baked in a Russian oven and considered a delicacy. Baking gives the marrow a creamy softness, while caramelized onion confit adds a sweet-spicy note. The 'Chimichurri' sauce made from bell peppers, herbs, and vinegar refreshes the taste with its zestiness. Served on toasted slices of white bread, the dish becomes hearty and perfect for leisurely dining. This treat pairs excellently with a glass of dry red wine and is served as a hot appetizer or main course. The unique combination of ingredients reveals all facets of flavor, transforming simple bones into an exquisite delicacy.
1
Wash the bones under running water and dry them with a towel. Cut off the cartilage bases and trim the top.
- Beef bones: 600 g
2
Salt the prepared bones and place them in the oven to bake for 20 minutes at 185 degrees.
- Salt: to taste
3
Slice 350 g of onion into thin half-rings. Heat olive oil in a pan, add the sliced onion, salt, lemon juice, and sauté over medium heat for about 15 minutes, stirring.
- Onion: 370 g
- Olive oil: 30 ml
- Salt: to taste
- Lemon juice: 5 ml
4
When the onion becomes slightly transparent, reduce the heat, cover, and cook for about 45 minutes, stirring occasionally. Add balsamic vinegar, honey, and cane sugar, mix, and cook for another 10 minutes.
- Balsamic vinegar: 40 ml
- Honey: 10 g
- Cane sugar: 10 g
5
Peel 2 cloves of garlic and slice them lengthwise into thin 'petals', then fry them in 5 g of vegetable oil until golden.
- Garlic: 3 cloves
- Vegetable oil: 40 ml
6
To prepare the sauce, add bell pepper, 20 g of onion, 1 clove of garlic, salt to taste, 35 g of vegetable oil, a few pinches of oregano and basil, 5 ml of vinegar, a bunch of parsley, and a bunch of cilantro to the blender. Chop slightly.
- Bell pepper: 30 g
- Onion: 370 g
- Garlic: 3 cloves
- Salt: to taste
- Vegetable oil: 40 ml
- Oregano: pinch
- Dried basil: pinch
- Table vinegar: 5 ml
- Parsley: 1 sprig
- Cilantro: 1 sprig
7
Slice the bread 1.5 cm thick and toast it in the toaster.
- White bread: 160 g
8
Place the bones on a plate, sprinkle with garlic 'petals' on top. Serve the dish with 'Chimichurri' sauce and 30 grams of onion confit; the remaining confit can be stored in a tightly sealed container or jar in the refrigerator.
- Garlic: 3 cloves
- Onion: 370 g