Bone Marrow with Beef Tartare by Macellaio RC

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Bone Marrow with Beef Tartare

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Bone Marrow with Beef Tartare

Italian

Starter

30 mins

Beef

Easy

Serves

This inventive starter from Macellaio RC combines two of the most delicious parts of the cow — bone marrow, which is simply roasted in the oven, and topside of beef, which is served as a tartare: “We are always suggesting eating the marrow together with the raw meat and salad, this will create an unforgettable experience on the palate.”

Recipe courtesy of

Ingredients

2 pieces of beef bone middle, split lengthways

Parsley Salad

20g flat-leaf parsley, leaves only
5g shallots, finely sliced
5g salted capers, rinsed
15ml vinaigrette

Battuta (Tartare)

60g Fesa di Fassona – Fassona topside
1 dash of Tuscan extra virgin olive oil
1 dash of lemon juice
10g pomegranate seeds
Rock salt, to taste
2 thin slices of bread

Method

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Method

Preheat the oven to 230°C.
Place the bone marrow on a baking tray, cut-side up, and roast in the oven for 8 minutes.
Meanwhile, add the parsley leaves, thinly sliced shallots and capers to a bowl. Toss with vinaigrette and season to taste.
With a sharp knife, finely slice the topside then chop into cubes. Add the Tuscan extra virgin olive oil, lemon juice and pomegranate and season with salt and pepper.
Serve the battuta on top of the marrow and the parsley salad on the side … and of course, some crispy bread.

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