Rich buttery roasted bone marrow is topped with sweet and tangy caramelized shallots and a burst of fresh and zesty gremolata for this recipe inspired by the murder mystery game of Clue!
Clue: A Murder Mystery Feast
Join us for an edible murder mystery where suspense builds with every bite. Inspired by the classic board game Clue, this feast will draw you into a world of mystery and intrigue where each recipe is a clue. Consider the ingredients, techniques, and set decor as you set out to solve this series of murders. Was it Colonel Mustard or Miss Scarlett? With a wrench or the rope? Unravel the mystery, one dish at a time!
Mr. Green, in the Library, with the Lead Pipe
Vibrant green parsley in the gremolata topping for these roasted bone marrow reflect the enigmatic character, Mr. Green. Split marrow bones, with their hollow shape, represent our murder weapon, the lead pipe. With a rich and beefy flavour, the buttery marrow is balanced with a topping of sweet and tangy caramelized shallots. Piquant gremolata adds a pungent burst of fresh and zesty flavours to balance the richness of the bone marrow. Serve with crusty baguette slices for a decadent yet balanced bite.
Ingredients
Beef bones: You will need split beef bones for this recipe. Ask your butcher to cut them canoe style, or lengthwise. You can use bones that are cut crosswise into small rings, however, there will be less surface area to add the toppings.
Shallots: Finely diced shallots are slowly caramelized and seasoned with tangy balsamic vinegar. You could substitute with finely diced sweet onion instead.
Parsley: Fresh, chopped parsley is a key ingredient in this zesty gremolata.
How To Make Roasted Bone Marrow with Caramelized Shallots and Gremolata
Caramelize the shallots
In a stainless skillet, heat the butter and olive oil over medium low heat. Add the shallots and sprinkle with a little kosher salt. Sauté the shallots on low for 15 to 20 minutes until they are tender and golden brown. Add the sugar and balsamic vinegar and cook for another minute. Taste and add more kosher salt if needed. Set aside.
Make the gremolata
In a small mixing bowl, combine the chopped parsley, lemon zest, minced garlic, and kosher salt. Add the lemon juice and olive oil and stir together. Set aside.
Make the crostini
Preheat the oven to broil on high. Thinly slice the baguette on a bias and arrange on a baking sheet. Lightly drizzle both sides with a little olive oil and sprinkle with kosher salt. Broil the crostini for 3 to 5 minutes until golden brown. Flip the slices and broil the other side until golden brown. Keep an eye on them as they can burn easily. Set aside until service.
Roast the bone marrow
Preheat the oven to 450°F. Arrange the bones with the cut side facing up on baking sheets. If needed, use crumpled foil to anchor the bones so they don’t tip over. Lightly drizzle the marrow with olive oil and sprinkle with kosher salt.
Roast the bones for 15 to 20 minutes until the bones are browned and the marrow is soft and lightly bubbling.
Serve the Roasted Bone Marrow with Caramelized Shallots and Gremolata
Arrange the bones on a serving platter. Spoon the warm caramelized shallots on top of the marrow. Top with the gremolata. Serve with the crostini on the side and enjoy!
