Wednesday, October 12, 2011
Beef marrow two ways part 2
So two days had passed and the marrow had soaked in the brine long enough, it was time for another overly indulgent lunch. (See part 1 here)
The supporting ingredients are pretty much the same as the last marrow dish. You need the freshness of the parsley, saltiness of the capers (and well salt) and the acid of the pickled onions to counter the extreme richness of the marrow. Although you could get away without having pickled onions just add a dash of lemon juice in the mix.
The marrow is drained from the brine and dried on a couple of paper towels.
Dust it in some flour.
Fry in oil until golden. Grape seed or canola are good as they have a neutral flavour.
Drain off the excess oil, and then chuck in a big chunk of butter (because butter makes everything better and well why the hell not) and fry until crisp and golden.
Drain the marrow on some paper towels to soak up any excess fat.
Serve on a toasted slice of baguette. I toasted mine under the grill and then finished off over the open flame of my cooker to give it a charred/roasted flavour.