We whipped roasted beef bone marrow with caramelized sweet onions, garlic, apple cider vin, shallots, and more before piping it back into canoe-cut beef bones as a nod to the dish's traditional plating.
Fully cooked and ready to eat, keep it refrigerating (or freeze for longer storage) then simply allow to come to room temp before serving.
Slather this rich, luscious, bone marrow spread on crusty baguettes still warm from the oven or 4 Birds Bakery spent grain crackers. Serve with pickles and whole grain mustard.
about 4-5oz inside each bone: serves 2-4
Ingredients: Marrow roasted in bones, sweet onion, red onion, shallots, ginger, garlic, miso paste (water, soybeans, rice, salt, alcohol), apple cider vinegar, salt, black pepper, bacon fat.