|Roasted Beef Bone Marrow
16 large knuckle beef bones with marrow
1 tablespoon kosher salt
1 teaspoon sea salt (or regular salt)
¼ teaspoon black pepper, freshly ground
2 cups lettuce salad
In a pot, soak the knuckle bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, place them in a pot and cover then with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running tap water and set aside. This step ensures that the bones are thoroughly clean.
Preheat the oven to 450°F.
Pat the bones dry using paper towels. Line a (13 x 18-inch) baking pan with a sheet of parchment paper. Place the bones into the pan and roast for 15 minutes. Open the oven and rotate the baking sheet for even roasting. Roast for another 5 minutes. Open the oven and sprinkle the marrow of the bones with sea salt and black pepper. Let stand in the oven for 5 additional minutes.
Remove the pan from the oven. Serve 4 bones per plate. Allow to cool for 5 minutes.
Serve with a little salad and toasted bread on the side. Don't forget to provide small, narrow spoons or cocktail forks to be able to scoop the heavenly deliciousness out! Yields: 4 servings