Bone marrow is not for everybody, but if you love it, you love it. It’s almost obscenely rich. It’s traditionally served with a sweet compote of some kind; I’ve paired it with a jam made of slowly simmered rutabaga. If you can get your butcher to split the marrow bones for you, this is actually a snap.

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Rutabaga Jam

  • 1 pound rutabaga, peeled and diced
  • 2 cups cider vinegar
  • 1 cup sugar
  • 2 teaspoons kosher salt

Pickled Shallots

  • 4 large shallots, thinly sliced
  • cups red wine vinegar
  • 4 beef bones, halved lengthwise by your butcher
  • 2 cups panko bread crumbs
  • 1 tablespoon chopped fresh flat-leaf parsley plus 1 cup whole flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil, plus more for the bread
  • 4 slices rustic country bread, grilled or toasted
  • Coarse sea salt and freshly ground black pepper
  • ½ cup 1-inch-long pieces of chives
  • 2 tablespoons fresh tarragon leaves


Make the Rutabaga Jam

Combine the rutabaga, cider vinegar, sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the rutabaga is very soft. Transfer the mixture to a food processor and puree until smooth. (The rutabaga jam can be made ahead of time and refrigerated for a day or two.)

Bring the vinegar to a boil in a small saucepan. Remove from the heat and add the sliced shallots. Cool completely. Transfer the shallots and pickling liquid to a jar. Tightly covered the shallots and refrigerate; they will keep in the refrigerator for up to 1 month.

Take the beef bones out of the refrigerator 1 hour before cooking to allow them to come to room temperature. Preheat the broiler and adjust your oven rack to the second highest position. Stir together the panko, chopped parsley, and the tablespoon of olive oil in a small bowl.

Arrange the beef bones, cut side up, on a baking sheet, and broil until the marrow is translucent, 10 to 15 minutes. Sprinkle the marrow bones with the panko mixture, then return to the broiler. Broil until the bread crumbs are golden brown, about a minute or two.

Brush the toasted bread with a little olive oil and sprinkle with sea salt and pepper. Toss the pickled shallots with the whole-leaf parsley, chives, and tarragon. Place a marrow bone on each plate and serve with some of the rutabaga jam, toasted bread, and herb salad.