Bone marrow

Os à moelle

What it is

The pot-au-feu’s hidden dividend, spread on toast with coarse salt by whoever claims the bone. In 1990s London, Fergus Henderson made roast marrow with parsley salad the manifesto dish of nose-to-tail cooking — the humblest part of the animal, restated as a first course.

In the kitchen

Soak the bones in salted water a day to draw the blood, then roast cut-side up twenty minutes — set but not melted away. Sharpness beside it: parsley, capers, pickled shallot.

Goes with

Parsley Capers Onion Black pepper

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

Also used with

Charolais beef Rouge des Prés beef Beef shin Chuck tender Aubrac beef Rib of beef

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