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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Rich, buttery beef marrow roasted with a crisp, fiery topping. This will be the star of the show.
4 beef marrow bones (canoe-cut/ split lengthwise, roughly 6-8 inches long)
1 tablespoon Gefen Olive Oil
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon Pereg Black Pepper
1/2 cup red onion (very finely minced)
3 cloves fresh garlic (grated or finely minced)
1 hot pepper (seeded, if desired, and finely minced)
1 teaspoon Gefen Olive Oil
a pinch of salt
Line a baking sheet with foil.
Arrange the marrow bones, marrow-side up.
Drizzle the one tablespoon of olive oil evenly over the marrow, then season generously with the salt and black pepper.
Bake for 15 minutes.
In a small bowl, combine the minced red onion, garlic, and hot pepper.
Toss with one teaspoon of olive oil and a pinch of salt.
Carefully remove the baking sheet from the oven.
Evenly divide the salsa across the four bones, spooning it directly onto the bubbling marrow bones.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Styling by Leah Klein
Photography by Frady Sandel
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