Restaurants›Rene At Tlaquepaque›Escoffier Roasted Bone Marrow Recipe

Escoffier Roasted Bone Marrow Recipe

Name: Rene At Tlaquepaques Escoffier Roasted Bone Marrow Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 bone(s) Beef marrow bones, split lengthwise; 0.5 cups Bacon marmalade; 0.5 tsp Smoked Maldon Sea Salt; 0.25 tsp Freshly ground black pepper; 4 slices Thick brioche slices; 2 tbsp Unsalted butter, melted; 1 tbsp Extra-virgin olive oil; 1 tbsp Chives, finely chopped (garnish)

Inspired by Rene At Tlaquepaque

Time40m

Serves4

Bacon-marmalade, smoked Maldon Sea Salt and grilled brioche.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Escoffier Roasted Bone Marrow

Selected to serve

Coconut & Snap Pea

Coconut Sake, Snap Pea Vermouth, Bull Kelp, Peppermint Geranium

creamy · herbal · bright acidity

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Appetizers & Small Plates

4 bone(s) Beef marrow bones, split lengthwise1/2 cups Bacon marmalade1/2 tsp Smoked Maldon Sea Salt1/4 tsp Freshly ground black pepper4 slices Thick brioche slices2 tbsp Unsalted butter, melted1 tbsp Extra-virgin olive oil1 tbsp Chives, finely chopped (garnish)

Method

Appetizers & Small Plates

Preheat the oven to 450°F (230°C). Line a rimmed sheet with parchment or a silicone mat.

If desired, soak marrow bones in cold water 20–30 minutes to remove some blood; pat completely dry.

Season the marrow bones with smoked Maldon Sea Salt and a light crack of black pepper; place on the prepared sheet bone-side down (or cut side up if split) to roast.

Roast 12–15 minutes until the marrow is hot and just starting to pull away from the bone; remove from oven.

While bones roast, grill brioche slices: brush both sides with melted butter and a splash of olive oil; grill on medium-high heat 2–3 minutes per side until golden and lightly charred.

Warm the bacon marmalade in a small skillet or microwave until loose and spreadable.

To serve, spread a thin layer of bacon marmalade on each brioche slice (or dollop on a plate), place a roasted marrow bone on top, drizzle with a touch of olive oil, and season to taste with a pinch more salt and pepper if desired.

Garnish with finely chopped chives and serve immediately with extra brioche on the side for dipping.