When it comes to roasted bone marrow – or, as it's more elegantly known in French, "l’os à moelle" – it can easily be said, without fear of being wrong, that this is one of those dishes so simple and humble that it can only be categorized under "the small pleasures of life." Preparing it is more of a ritual than a recipe: a ritual of returning to the essential, to the vital, to what sustains us and carries us forward through history. After all, bone marrow has been consumed not just recently but since the time of our Neanderthal ancestors, as history books tell us.
In our time, however, things are a bit different than in the days of the Neanderthals: the beef bones with marrow are placed in the oven for 35-45 minutes at 225°C (430°F), during which – as you might imagine – the hardest part is waiting. About fifteen minutes before they're ready, slice and toast some good sourdough bread, and chop some fresh parsley.
The freshly toasted bread slices are rubbed with a clove of garlic, just like bruschettas, and then, ritualistically, the marrow fresh from the oven is spread over the bread, sprinkled with parsley and salt, and enjoyed alongside a bold red wine, whose strength balances the richness of the marrow. Some might bring up the caloric content of marrow, but since that has never been among my concerns, as long as the principle of moderation is respected, I’ll limit myself to praising its flavor. And the indulgence during the meal.
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