*Recipe* - Roasted Bone Marrow with Chimichurri
Prep time
Cook time
Total time
This modified chimichurri sauce gets better with age and will keep about a week. Make it a day in advance for max flavor if you have time, but, for this dish, it was made as the bone marrow was roasting and came out perfectly fine. Taste and modify the sauce according to your palate.
Recipe type: Appetizer, Hors D'oeuvres, Snack
Cuisine: Meat, American, Argentinian
Serves: 2-4 servings
  • 2 lbs bone marrow, cut (lengthwise is okay)
  • 1 tsp sea salt flakes
  • fresh ground black pepper
  • Hearty white bread or baguette, sliced and slightly toasted
  • Modified chimichurri sauce
  • 1½ tbsp fresh chopped cilantro
  • ½ tsp minced garlic
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp red chili flakes
  • ½ tsp kosher salt (or to taste)
  • fresh ground black pepper to taste
  1. Heat oven to 425F. Sprinkle bone marrow with salt and pepper and cook about 15 minutes, or until the bone marrow is bubbling between the marrow and the bone.
  2. While bone marrow is cooking, mince the cilantro and add all sauce ingredients to a small bowl. Taste and adjust seasonings to your liking.
  3. Remove the bone marrow from the oven, sprinkle with more sea salt, top generously with modified chimichurri sauce and serve with bread. Enjoy and Cheers, my friends!
Recipe by The Foodie Whisperer at https://www.thefoodiewhisperer.com/2016/11/28/recipe-roasted-bone-marrow-chimichurri/