Roasted Bone Marrow with Fresh Herbs and Hawaiian Black Lava Salt by Gordon Ramsay

Roasted Bone Marrow with Fresh Herbs and Hawaiian Black Lava Salt



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Marrow bones are generally the leg bones from either beef or veal. The marrow not only just boastes of its heavenly buttery taste but also offers various health benefits. This most nutrient-dense superfood contains a substantial amount of good fats and energy and provides an exceptional source of the omega-3 required for healthy brain development and anti-inflammation. It also contains minerals (iron, phosphorus, and trace amounts of thiamin and niacin), collagen, stem cells that turn into blood cells inside the body when ingested and a group of compounds called alkylglycerols that help boost and maintain our immune system. You can use marrow bones to make bone broth, or you can roast the bones and use the marrow the same way you would use butter — spread it on toast, toss with vegetables or melt over the steak.

Salad
  • 1.5 kg Grass fed organic marrow bones (beef or veal)
  • 2 tsp Fresh rosemary, chopped
  • 2 tsp Fresh thyme, chopped
  • Hawaiian black lava salt
  • Black peppercorn, crushed
  • Crusty bread, toasted (leave it out if doing keto)
  • Baby Romane salad leaves
  • 1 Red onion, sliced into rings
  • 2 tbsp Parsley, chopped
  • 1 tbsp Olive oil
  • 1/2 tbsp White balsamic vinegar
  • Salt and pepper to taste
  1. Preheat the oven to 230C/450F. Place the bones in a baking dish. Finely chop the rosemary and thyme leaves. Sprinkle the chopped herbs over the marrow bones.
  2. Transfer them to the hot oven and roast for 15 to 20 minutes until no longer pink inside. Meanwhile prepare the side salad and crusty bread if using.
  3. Combine the salad leaves, onion rings and chopped parsley in a small mixing bowl. Toast the bread until crunchy if using.
  4. After 15 minutes, check the bones. The marrow should be hot, with a soft and jelly-like consistency, but not liquid. You want to catch it before the marrow begins to “leak out” of the bones. Roast another five minutes if needed.
  5. Drizzle the salad with olive oil and white balsamic vinegar.
  6. Season the marrow with lava salt and freshly milled black pepper. Serve while still hot with salad and crusty bread if using. Use a spoon to scoop out the marrow and enjoy! Once you enjoy the marrow, save the bones and dripping to make bone broth.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close