Marrowbones Cultivateur Recipes

CôTE DE BOEUF

Steps:

• Temper the meat for 3 1/2 hours prior to cooking it. That means take it out of the fridge and set it on a clean cutting board or plate.
• When you are ready to cook, turn on the oven to 375°F (190°C). Season the meat with the salt and some pepper. Remember, you are salting meat over 2 inches (5 cm) thick.
• Heat the oil in a large, thick ovenproof pan over medium heat. Add the meat and sear it on the first side for 12 minutes, and on the second side for 8 minutes.
• Drain the fat out of the pan, add the butter and the steak spice, and then send the pan to the oven for 8 minutes.
• Remove the pan from the oven, flip the meat onto a plate, and let it rest for 8 minutes for medium-rare. Serve on a hot plate with the sauce, marrowbones, and fries or a salad.

ROASTED MARROW BONES

Steps:

• If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

ROASTED BONE MARROW WITH PARSLEY TOPPING

Steps:

• Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
• When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
• Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
• Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
• While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
• When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.

ROASTED MARROW BONES

Steps:

• Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
• Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

MARROWBONES CULTIVATEUR

Steps:

• When you get the marrowbones home, put them in a big bowl with water to cover and 2 tablespoons salt. They should sit refrigerated for a minimum of 4 hours or as long as overnight.
• To prepare the vegetables, place a cast-iron pot over medium heat and add 2 tablespoons of the butter. Once it starts to bubble, add the bacon. Let the bacon crisp up for 2 minutes, and then add the onion. Let the onion cook for a couple of minutes, stirring now and again, and then bomb the rest of the vegetables in except for the zucchini and snap peas. Cook the vegetables for about 5 minutes, stirring occasionally. Base the cooking on the potatoes, as they will taste the worst if they are not cooked through. In the last minute of cooking, add the zucchini and snap peas.
• Add 1 teaspoon salt, 1 thyme sprig, and a pinch of pepper to the pot, then pour in the stock and bring to a boil. Cook for 2 minutes and add the vinegar. At the last minute, add the remaining tablespoon of butter and the mustard, mixing well. Season with salt and pepper and set aside over very low heat.
• Now for the bones. Preheat the oven to 425°F (220°C). Drain the bones and pat them dry. Put a large ovenproof pan over high heat. Pour in a thin film of canola oil, and add the garlic and the remaining 1 thyme sprig. Cook, stirring, for 1 minute. Add the bones, marrow side down, and sear for 2 minutes. You are not looking for color, just a bit of heat penetration. Flip the bones marrow side up and put the pan into the oven. Roast for 12 minutes. We suggest using a thermometer to check the core of the marrow for doneness. It should register 140°F (60°C). A knife should penetrate the marrow easily. If the bones wobble and tip over, loosely crumble a sheet of foil and nestle them for sturdiness.
• Take the bones out of the oven and place 1 or 2 bones, cut end up, in each shallow soup bowl. Divide the vegetable mixture among the bowls. Garnish with the parsley. Serve with the bread, mustard, and sea salt.