Bone Marrow and Garlic Confit
Bone Marrow and Garlic Confit
Ingredients
For the Bone Marrow and Confit
- 8 beef marrow bones, cut into 2-inch rounds
- 60 garlic cloves, peeled
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper, freshly ground
- 2 cups olive oil, or as needed to cover garlic and 3/4 of bones
- 2 fresh rosemary sprigs, optional
- 4 fresh thyme sprigs, optional
- 3 lemon slices, optional
- 1/2 teaspoon dried red chili flakes, optional
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 2
Arrange the beef marrow bones in a baking dish, ensuring each bone is touching the bottom of the pan. The thinner, longer bones often allow for more to fit.
⏱️ 3 min
- 3
Scatter the peeled garlic cloves around the marrow bones in the dish. Sprinkle the kosher salt and freshly ground coarse black pepper evenly over the bones and garlic. If using, add the optional rosemary, thyme, lemon slices, or chili flakes now.
⏱️ 5 min
- 4
Pour olive oil over everything in the dish. Ensure that all the garlic cloves are just covered by the oil and that the oil comes up about three-quarters of the way on the marrow bones.
⏱️ 2 min
- 5
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 350
- 6
Carefully remove the dish from the oven and remove the aluminum foil. Return the uncovered dish to the oven and continue baking for another 45 to 65 minutes, or until the top layer of garlic and marrow is golden brown and crispy. The garlic should be buttery soft on the inside.
⏱️ 60 min•🌡️ 350
- 7
Serve the bone marrow and garlic confit piping hot. Exercise caution as the dish will be very hot. It’s excellent slathered on matzah, crackers, or toast, or simply enjoyed straight from the dish.
Kitchen Tools
Nutrition Facts (per serving)
Bone Marrow and Garlic Confit
Ingredients
For the Bone Marrow and Confit
- 8 beef marrow bones, cut into 2-inch rounds
- 60 garlic cloves, peeled
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper, freshly ground
- 2 cups olive oil, or as needed to cover garlic and 3/4 of bones
- 2 fresh rosemary sprigs, optional
- 4 fresh thyme sprigs, optional
- 3 lemon slices, optional
- 1/2 teaspoon dried red chili flakes, optional
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 2
Arrange the beef marrow bones in a baking dish, ensuring each bone is touching the bottom of the pan. The thinner, longer bones often allow for more to fit.
⏱️ 3 min - 3
Scatter the peeled garlic cloves around the marrow bones in the dish. Sprinkle the kosher salt and freshly ground coarse black pepper evenly over the bones and garlic. If using, add the optional rosemary, thyme, lemon slices, or chili flakes now.
⏱️ 5 min - 4
Pour olive oil over everything in the dish. Ensure that all the garlic cloves are just covered by the oil and that the oil comes up about three-quarters of the way on the marrow bones.
⏱️ 2 min - 5
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 350 - 6
Carefully remove the dish from the oven and remove the aluminum foil. Return the uncovered dish to the oven and continue baking for another 45 to 65 minutes, or until the top layer of garlic and marrow is golden brown and crispy. The garlic should be buttery soft on the inside.
⏱️ 60 min•🌡️ 350 - 7
Serve the bone marrow and garlic confit piping hot. Exercise caution as the dish will be very hot. It’s excellent slathered on matzah, crackers, or toast, or simply enjoyed straight from the dish.