Beef Marrow Bones with Fried Parsley
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 »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cast iron grill pan
- Pastry brush
- Skillet
- Saucepan
- Slotted spoon
- Tongs
- Colander
- Mixing bowl
- Measuring cup
- Stove
- Refrigerator
- Paper towel
- Serving platter
- Plate
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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