Recipe courtesy of Elizabeth Ingram and Alton Brown

Bone Marrow with Parsley Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: serves 2 as a meal, 4 as an opening course



  1. A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
  2. Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
  3. Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
  4. While the bones roast, toss the herbs in the dressing and divide between serving plates.
  5. As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve. 

Cook’s Note

If you don't have Maldon smoked sea salt, just season with the biggest, flakiest salt you have. Another Note: Odds are very good there is going to be liquid marrow fat left over in the pan. Do not waste this! If you have some crusty white bread, plop a few slices in the pan and slide back in the oven for a few minutes to produce the best toast you've ever had. Or simply pour the fat into heat-proof containment, cool, cover tightly, and refrigerate for later use.