Caveman Cuisine: Please Sir, Can I Have Some Marrow?
Imagine something even better than butter and you're starting to get the picture.
(Based on Fergus Henderson's Roast Bone Marrow and Parsley Salad recipe from the book "The Whole Beast: Nose to Tail Eating")
5 3" pieces beef marrow bones
1 bunch organic Italian parsley (chopped)
2 cloves garlic (sliced)
1 tbsp lemon juice
Organic extra virgin olive oil
3 small organic radishes (sliced)
Sea salt and fresh ground pepper
Garlic infused ghee (see Crabby Saturday)
Toast (I used leftovers from my coconut Red Bread recipe)
Preheat your oven to 450 degrees and cover the bottom of a roasting pan with foil. Place marrow bones upright and top with a dab of garlic infused ghee. Bake the bones for 20 minutes or until the marrow is soft but not before it starts to melt away.
While the bones cook, combine parsley, lemon juice, olive oil, garlic, radishes, black pepper, and sea salt.
To serve, smear the marrow over toast, top with parsley salad and enjoy.