Roasted Marrow Toast
by Chef Lee Mitchell of Alchemy
in Memphis, Tennessee.
It’s a new month, and that means another new cut and recipe for you to get your hands on - and boy, have we got a treat for you!
This recipe is coming to you directly from the mind of one of our favorite Memphis chefs. Lee Mitchell has been cooking in Memphis restaurants for years, but he’s now the Head Chef of Alchemy, a wonderful restaurant in the Cooper-Young neighborhood of Memphis.. He’s been a big supporter of Home Place since our first days, and we’re proud to have him contribute a recipe for May’s Monthly Box.
His recipe for Roasted Marrow Toast is a hit. Pair it with a bright, fresh salad from your local farmers market, your favorite wine and you’ve got a meal.
Ingredients:
For the Marrow Bones:
- HPP Grass-Fed Beef Marrow Bones
- Salt and black pepper to taste
- Toasted slices of bread
For the sauce:
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1/4 cup minced shallots
- 1 cup red wine
- 1 cup beef stock
- 2 tablespoons red wine vinegar
- 2 sprigs of thyme
- 1/4 cup chopped parsley
Instructions:
Preheat the oven to 450.
In a medium sized skillet, melt butter over medium heat, then add garlic and shallots, stir until tender, about 1 minute.
Add red wine, beef stock, and thyme. Bring to heavy simmer, and allow the sauce to reduce until thickened, about five minutes.
Remove the thyme, add parsley, and season with salt and pepper to taste.
Once you’ve got your sauce made, it’s time to roast the bones! Place bones cut side up on a foil-lined sheet tray. Roast for 15-20 minutes, until lightly browned. Season with salt and pepper. Serve immediately with the warm red wine sauce.
Spread the marrow over the toast and drizzle on the red wine sauce. Serve with a fresh salad and your favorite wine.