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The starter, Chic bistro

Roasted bone marrow with herb crumb

Roasted bone marrow with herb crumb is a bistro style starter for 6, with marrow that melts under a crisp parsley and garlic crumb. The bones soak overnight, leaving only 20 minutes of active work on the day. It's an easy recipe costing about €2.40 per person, and the key is well soaked bones and a crumb added only at the end so it browns without burning.

Roasted bone marrow with herb crumb, marrow melting onto grilled bread with a touch of sea salt, a bistro starter nobody makes anymore.

Roasted bone marrow with herb crumb
For
6 people
Work
20 min
Total time
16 h 40
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.40
Calories per person
390 kcalcalculated by Kiloach, your weight coach

Roasted bone marrow with herb crumb is a starter that smells like autumn, the kind you barely find outside old fashioned bistros anymore. Once hot, the marrow turns soft and almost creamy, with a deep, slightly rich taste no other cut has. The herb crumb adds the crunch that would otherwise be missing, and grilled bread is there to scoop up every last bit.

It's a starter that makes an impression at a dinner party for meat lovers, or to open a family meal in winter before something lighter. It pairs well with a simple menu after it, roasted meat or fish, since it already carries plenty of character on its own. Serve it with just bread, salt, and a small spoon, nothing fussy.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 15 min

The night before, soak the bones in salted, vinegared water in the fridge, this is the step that needs the most lead time. In the morning, make the herb crumb and keep it covered in the fridge. Just before guests arrive, drain and dry the bones and set them upright on the tray, ready to go in the oven. At serving time, roast them, add the crumb near the end of cooking, grill the bread, and serve right away while hot.

The ingredients

6 people

Butcher

  • Bone marrow (6 cm sections) 6

Pantry

  • Coarse saltoften in the pantry 2 tbsp
  • White vinegaroften in the pantry 2 tbsp
  • Breadcrumbs 80 g
  • Olive oiloften in the pantry 3 tbsp
  • Flaky sea saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Flat leaf parsley 1 bunch
  • Garlic 2 cloves
  • Shallot 1

Bakery

  • Country bread 12 slices

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Place the bones in a large bowl of cold water with the coarse salt and vinegar, and let them soak in the fridge overnight.

    Change the water once if you remember, it turns pink over the hours.

The same dayDuring the day, whenever you get a moment.

  1. Chop the parsley, garlic, and shallot, and mix them with the breadcrumbs, olive oil, and pepper.

    Keep this crumb covered in a bowl in the fridge, it won't soften if kept dry.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Drain and dry the bones, then stand them upright on a baking sheet and preheat the oven to 220°C.

    Wedge them between potatoes or coarse salt so they don't tip over.

When it's time to serveThe final touches, right in front of your guests.

  1. Roast the bones, then cover them with the herb crumb and let them finish gratinéing. 15 min

    Add the crumb in the last 10 minutes, it browns without burning.

  2. Toast the slices of country bread and serve with flaky sea salt.

    Serve with a small spoon or thin knife to scoop out the marrow.

Our tips to get it right

  • Pick straight, evenly sized bones from your butcher, they stand up better on the tray and the marrow cooks more evenly.
  • Never salt the marrow before cooking, it would melt too fast, save the salt for the end, flaky sea salt on the hot marrow.
  • If your baking sheet doesn't have a stable enough rim, wedge the bones upright in a small gratin dish filled with coarse salt so they won't tip over while cooking.

The variations

  • Swap the parsley for chives and a little fresh thyme for a more fragrant crumb with less green bite.
  • There's no true vegetarian version, but you can serve the same herb crumb gratinéed on large meaty button mushrooms as an alternative starter.
  • For a quicker version, ask your butcher to split the bones lengthwise, cooking time is shorter and the marrow is easier to scoop out with a spoon.

What to serve it with

  • Extra grilled country bread
  • A small tangy lamb's lettuce salad
  • A glass of light red wine

Storage

Drained raw bones keep one day in the fridge, covered, before cooking. Once roasted, the marrow doesn't freeze and should be eaten the same day, it loses its melting texture once cooled and reheated.

Questions about this recipe

How do you pick good quality bone marrow?

The marrow should look pale cream to white, with no gray spots or strong smell. Ask your butcher for 6 cm sections cut from the femur, they stand up better during cooking.

Can you replace the breadcrumbs with something else?

You can use coarsely blended stale bread instead of store bought breadcrumbs, the result is more rustic and a bit crunchier. The herb mix stays the same.

How do you plate bone marrow nicely for guests?

Serve the bones standing upright on a wooden board or slate, with grilled bread slices around them and flaky salt in a small separate dish. Everyone scoops marrow straight from the bone with a small spoon.

Can this starter be served to more than 6 people?

Yes, just scale up the quantities keeping roughly one bone per person, and make sure you have enough room on your oven trays. The herb crumb scales up easily and can be made ahead.

Can a roasted bone marrow with herb crumb be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 1 step, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a roasted bone marrow with herb crumb?

Allow 16 h 40 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in a roasted bone marrow with herb crumb?

About 390 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted bone marrow with herb crumb cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

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