Roasted Bone Marrow

roasted bone marrow_c_SMALL

roasted bone marrow_B_SMALL

roasted bone marrow_a_SMALL

I always wanted to try this recipe out so I gave it a try and it is so much better than I expected! As you might notice in this description I don’t add amounts to the green salsa, you should eyeball it to choice. Once you do the “vinaigrette” add the lemon juice in small portions and give it a taste. Hope you enjoy!

Ingredients:

Bone marrow (veal/beef)
Black pepper
Salt
Parsley
Green onion
Garlic
Olive oil
Lemon juice
Water bread

Note: The reason the bones should stay overnight in salt is so the blood in the marrow gets out.

For method click HERE.

______________________
Ingredientes em Português:

Osso “Medula Ossea” (vitela/boi)
Pimenta preta
Sal
Salsa
Alho azeite
Cebolinho
Sumo de limao
Pão de agua

Nota: A razão pela qual os ossos devem passar a noite no sal é para que o sangue na medula saia.
Para ver o método clica AQUI.

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