WHAT’S COOKING: Roasted marrow bones in a beef and onion broth, with gremolata
Three elements make up this classy starter for a dinner party to spoil friends who have walked long roads with you.
This elegant starter for a dinner party combines roasted marrow bones, a beef and onion broth, and gremolata. The marrow bones, along with a broth, create a dish that goes beyond simple bone broth. The broth is made in under two hours, but the preparation of the bones and broth involves several steps.
The marrow bones are roasted, as are the onions and garlic cloves. The roasted bones and onions are then cooled while the broth is prepared. Simmering the onions in beef stock, adding the roasted bones, and incorporating the roasted garlic and thyme creates a flavorful base. The dish is enhanced with a gremolata made of finely grated fresh parsley, garlic, and lemon zest, which helps balance the fattiness of the marrow bones.
This recipe serves six people. Tony Jackman, a twice winner of the Galliova Food Writer of the Year award, shares his Retro Karoo Food in a cookbook, which can be purchased signed by the author. The dish is best served with the gremolata scattered generously over the marrow bones and broth.
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