Bone Marrow and Garlic Confit
Bone Marrow and Garlic Confit
Ingredients
For the Bone Marrow and Garlic Confit
- 8 marrow bones, cut into rounds
- 60 garlic cloves, peeled
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper, freshly ground preferred
- 2 cups olive oil, as needed to cover garlic and 3/4 up bones
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 2
Arrange the marrow bones in a glass baking dish, ensuring each bone's cut surface touches the bottom of the dish for optimal crispiness. Use a dish that fits the bones snugly.
⏱️ 5 min
- 3
Scatter the peeled garlic cloves around and between the marrow bones in the dish.
⏱️ 5 min
- 4
Sprinkle the kosher salt and coarse black pepper generously over the bones and garlic.
⏱️ 2 min
- 5
Pour olive oil into the dish until all the garlic cloves are submerged and the marrow bones are approximately three-quarters covered.
⏱️ 3 min
- 6
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes to allow the marrow to begin rendering and the garlic to soften.
⏱️ 30 min•🌡️ 350
- 7
Remove the aluminum foil. Return the dish to the oven and continue baking uncovered for another 45 to 65 minutes, or until the marrow is nicely rendered, the top layer of marrow is crispy, and the garlic is golden brown and buttery soft on the inside. Check for desired crispiness; if not done, bake for an additional 10-20 minutes.
⏱️ 60 min•🌡️ 350
- 8
Serve piping hot directly from the baking dish. Use a small spoon or knife to slather the rich marrow and confit garlic onto matzah, crackers, or toasted bread. Enjoy with caution, as it will be very hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bone Marrow and Garlic Confit
Ingredients
For the Bone Marrow and Garlic Confit
- 8 marrow bones, cut into rounds
- 60 garlic cloves, peeled
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper, freshly ground preferred
- 2 cups olive oil, as needed to cover garlic and 3/4 up bones
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 2
Arrange the marrow bones in a glass baking dish, ensuring each bone's cut surface touches the bottom of the dish for optimal crispiness. Use a dish that fits the bones snugly.
⏱️ 5 min - 3
Scatter the peeled garlic cloves around and between the marrow bones in the dish.
⏱️ 5 min - 4
Sprinkle the kosher salt and coarse black pepper generously over the bones and garlic.
⏱️ 2 min - 5
Pour olive oil into the dish until all the garlic cloves are submerged and the marrow bones are approximately three-quarters covered.
⏱️ 3 min - 6
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes to allow the marrow to begin rendering and the garlic to soften.
⏱️ 30 min•🌡️ 350 - 7
Remove the aluminum foil. Return the dish to the oven and continue baking uncovered for another 45 to 65 minutes, or until the marrow is nicely rendered, the top layer of marrow is crispy, and the garlic is golden brown and buttery soft on the inside. Check for desired crispiness; if not done, bake for an additional 10-20 minutes.
⏱️ 60 min•🌡️ 350 - 8
Serve piping hot directly from the baking dish. Use a small spoon or knife to slather the rich marrow and confit garlic onto matzah, crackers, or toasted bread. Enjoy with caution, as it will be very hot.
⏱️ 5 min