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Categories:
long salt unsalted butter bacon onion potatoes carrots cabbage cauliflower only white turnip zucchini sugar thyme chicken cider vinegar Dijon mustard canola oil clove garlic parsley Italian bread salt
Viewed: 117 - Published at: 4 years agoIngredients
- 4 crosscut marrowbones, each about 6 inches (15 cm) long
- Salt and pepper
- 3 tablespoons unsalted butter
- 1/2 cup (45 g) or 6 slices diced bacon
- 1/3 cup (50 g) diced onion
- 1/3 cup (55 g) diced, peeled potatoes (Yukon Gold or fingerling)
- 1/3 cup (55 g) diced carrots
- 1/3 cup (25 g) diced cabbage
- 1/3 cup (45 g) tiny cauliflower florets
- 1/3 cup (25 g) chopped leek, white part only
- 1/3 cup (55 g) diced white turnip
- 1/3 cup (45 g) diced zucchini
- 6 sugar snap peas, thinly sliced on the diagonal
- 2 sprigs thyme
- 2 cups (500 ml) chicken stock
- 1 teaspoon cider vinegar
- 1 tablespoon Dijon mustard, plus more for serving
- Canola oil for searing
- 1 clove garlic, smashed
- Fresh flat-leaf parsley leaves for garnish
- Italian bread, as much as you want
- Sea salt for serving
Method
- When you get the marrowbones home, put them in a big bowl with water to cover and 2 tablespoons salt.
- They should sit refrigerated for a minimum of 4 hours or as long as overnight.
- To prepare the vegetables, place a cast-iron pot over medium heat and add 2 tablespoons of the butter.
- Once it starts to bubble, add the bacon.
- Let the bacon crisp up for 2 minutes, and then add the onion.
- Let the onion cook for a couple of minutes, stirring now and again, and then bomb the rest of the vegetables in except for the zucchini and snap peas.
- Cook the vegetables for about 5 minutes, stirring occasionally.
- Base the cooking on the potatoes, as they will taste the worst if they are not cooked through.
- In the last minute of cooking, add the zucchini and snap peas.
- Add 1 teaspoon salt, 1 thyme sprig, and a pinch of pepper to the pot, then pour in the stock and bring to a boil.
- Cook for 2 minutes and add the vinegar.
- At the last minute, add the remaining tablespoon of butter and the mustard, mixing well.
- Season with salt and pepper and set aside over very low heat.
- Now for the bones.
- Preheat the oven to 425F (220C).
- Drain the bones and pat them dry.
- Put a large ovenproof pan over high heat.
- Pour in a thin film of canola oil, and add the garlic and the remaining 1 thyme sprig.
- Cook, stirring, for 1 minute.
- Add the bones, marrow side down, and sear for 2 minutes.
- You are not looking for color, just a bit of heat penetration.
- Flip the bones marrow side up and put the pan into the oven.
- Roast for 12 minutes.
- We suggest using a thermometer to check the core of the marrow for doneness.
- It should register 140F (60C).
- A knife should penetrate the marrow easily.
- If the bones wobble and tip over, loosely crumble a sheet of foil and nestle them for sturdiness.
- Take the bones out of the oven and place 1 or 2 bones, cut end up, in each shallow soup bowl.
- Divide the vegetable mixture among the bowls.
- Garnish with the parsley.
- Serve with the bread, mustard, and sea salt.
