Roasted Beef Bone Marrow Canoes with Red Onion Confit
Roasted Beef Bone Marrow Canoes with Red Onion Confit
Indulge in the rich, buttery flavor of roasted beef bone marrow paired with the sweet tang of red onion confit. These Beef Bone Marrow Canoes are roasted to perfection, delivering a melt-in-your-mouth experience that's balanced by the savory crunch of crostini. Perfect as an elegant appetizer, this dish is complemented by a refreshing arugula salad with citrus vinaigrette, adding brightness to the rich marrow.
Rustic bread, such as french baguette or Italian loaf
Directions:
Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet. Season the marrow bones with kosher salt and pepper. Place the marrow bones on the middle rack of the preheated oven, and roast for 9 minutes. Rotate the pan and continue roasting, approx. 5-10 minutes. Bones will brown and marrow should look spreadable and soft, but not melted.
While the bones roast, make red onion confit. Melt butter in a large non-stick skillet over low heat in a medium saute pan. Cook sliced onions, stirring occasionally, until very soft, about 10 minutes. Add the red wine vinegar and sugar and raise heat to medium. Cook uncovered for about 15 minutes, stirring occasionally. The liquid should reduce and result in a caramelized onion jam.
Slice the bread, brush it with olive oil. Season with salt and pepper. Place on a baking tray and warm for about 10 minutes.
To serve, spread marrow on crostini and top lightly with red onion confit. Enjoy!
Pairs well with an arugula salad and citrus vinaigrette.
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