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Recipe: Bone Marrow Chimichurri

Thank you to my local ranchers and friends @ciardullo_cattle_co for the highest quality marrow bones! (Not sponsored I just love them!)

INGREDIENTS:

For the Roasted Garlic:

✩ 1 clove garlic

✩ 2 tsp butter or olive oil

✩ Pinch of salt

For the Marrow Bones:

✩ Marrow Bones

✩ Butter or olive oil

✩ Salt + pepper

For the Chimichurri:

✩ 1/2 cup cilantro

✩ 2 tbsp chives

✩ Pinch of salt

✩ 1 tsp olive oil

✩ Pinch pepper flakes

✩ 1/2 small red onion

✩ 2 egg yolks

✩ 1/4 - 1/3 cup red wine vinegar

✩ 1 tbsp lemon juice

✩ 3-4 cloves roasted garlic

Instructions:

1. Preheat the oven to 450

2. Cut the top off the garlic, put the butter and salt on top, and roast in parchment paper + foil for about 1 hour

3. Once the garlic is done roasting, prepare the marrow bones by putting some butter on the top of each bone, and a pinch of salt and pepper

4. Roast for 20 minutes, then remove from heat

5. While the bones are roasting, prepare the chimichurri

6. Combine all chimichurri ingredients (except the egg yolks) in a food processor or blender, and blend until well blended, then add the egg yolks in if using

7. When the bones are done, immediately add the chimichurri to the top and serve - don’t let the marrow get cold or it won’t serve properly (it will be too hard and texture will be off)




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