Roasted Marrow Bones with Chimichurri & Red Wine Onion Confit – Carey Boucher Erasmus
Carey Boucher Erasmus’s Roasted Marrow Bones with Chimichurri & Red Wine Onion Confit – photo by Michelle Parkin
Carey, like me, LOVES Marrow Bones, it was one of my favourite Sunday night supper dishes. Cooked long and slow in the huge Aga stove which stood in our farm kitchen. They are quite amrosial with a glass of excellent red wine. She says,”Phwoar! Do I love roasted marrow bones. Roasted to perfection, the marrow is soft and almost creamy – delicious spread onto garlic bruschetta and served with something tart & fresh and also something sweet. Chimichurri has a punchy flavour that works so well with the marrow and somehow cuts through the fattiness. And the sweetness of my red wine onion confit with a hint of cumin just ties everything together. I also gratinate my marrow bones with parmesan and breadcrumbs for extra flavour and texture. These make beautiful starters – 1 marrow bone per guest is all you need with some bruschetta and accompaniments. It is gorgeously rich.”
Roasted Marrow Bones with Chimichurri & Red Wine Onion Confit
6 x beef marrow bones (+- 8cm in length, each) – ask your local butcher
Freshly ground salt and pepper to taste
3 T (45 ml) fresh bread crumbs
3 T (45 ml) parmesan
Red wine onion confit:
1 large red onions sliced
1/2 t (2.5 ml) cumin seeds
2 T (30 ml) olive oil
1/2 c (125 ml) full bodied red wine
1 T (15 ml) red wine vinegar
1/4 c (60 ml) brown sugar
1 c (15 g) Italian parsley
1/4 c (60 ml) oregano leaves
2 fat cloves garlic
1/2 t (2.5 ml) smoked chilli flakes
2 T (30 ml) red wine vinegar
+ – 1/3c (80 ml) extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 200 Deg C.
Onion confit. In a small heavy based pot, gently saute the onions and cumin seeds over low heat until translucent. Add the remaining ingredients and simmer over moderately low heat and uncovered for 30 minutes or until the liquid has reduced and the onions are sticky and glossy. Season to taste.
Chimichurri. Place the herbs, garlic and chilli in a food processor. Blitz until fine, add the vinegar and blitz for a few more seconds, then add the oil in a slow steady stream while motor is running until it resembles a runny pesto sauce. Season to taste.
Place the marrow bones on a roasting rack and generously season. Roast for 15 minutes. Then top each one with the combined parmesan and breadcrumbs and roast for another 15- 20 minutes.
Don’t roast for too long, or the marrow will melt out of the bones!
Serve immediately with garlic bruschetta, red wine onion confit and chimichurri.
Glenelly The Glass Collection Cabernet Sauvignon 2011
Carey Boucher Erasmus
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant. She has done a very successful Pop Up Restaurant this year, so do follow her to keep track of what she is doing. Her recipes are east, usually even handedly priced and always full of fun and flavour.