Beef Marrow Bones with Fried Parsley | Saveur
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley. See the recipe »
Ingredients
- 3 lb. center-cut beef marrow bones, cut into 2″ lengths
- 1 cup kosher salt
- ¾ cups olive oil
- ½ cups flat-leaf parsley leaves
- 8 ½″-thick slices challah bread Fleur de sel, to garnish
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