THE FLAVOUR COMBINATIONS
2 garlic cloves, peeled and crushed
1/2 punnet fresh flat-leaf parsley, chopped
3 fresh thyme stalks, chopped
150g butter, softened
Salt and freshly ground black pepper, to taste
16 beef marrow bones (4 bones per person)
2 garlic heads, cut lengthways
1 small bunch fresh thyme
Olive oil, to drizzle
15ml (1 tbsp) brown sugar
1 loaf fresh sourdough bread
HOW TO DO IT
1. Preheat the oven to 200˚C. For the herb butter, add the garlic, parsley and 3 chopped thyme stalks to the softened butter. Season with salt and lots of black pepper, and mix
well. Wrap the butter in cling film and roll into a sausage shape. Tie up both ends and refrigerate to firm up.
2. Place the bones on a baking tray with the garlic halves and bunch of fresh thyme. Drizzle the garlic with olive oil and sprinkle with the brown sugar. Roast in the oven until
the garlic is browned and quite soft, 12 – 15 minutes. The marrow will be caramelised and ready by this time.
3. Slice the sourdough (2 slices per person), place on a baking tray and drizzle with olive oil. Place in the oven (about 5 minutes before the bones are done) until toasted, 5 – 10 minutes.
4. Serve the toast generously slathered with the herb butter. Top with the caramelised marrow bones, garlic and crisp thyme.
This is a wonderful sharing dish. I suggest piling it all up on a baking tray, popping it onto a wooden board on the table and just digging in.
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