Serves 4 People
- 4 large beef bones, split in half along the length
- Sourdough baguette or boule
- 1 Cup of kosher salt
- Gremolata (recipe below)
- 1 Head of frisse lettuce (or any slightly bitter lettuce)
- 1 Cup Olive Oil
- 4 TB, finely chopped flat leaf parsley
- 1 TB, finely grated lemon zest
- 2 cloves of finely chopped garlic
- Kosher Salt and Pepper
First, make the gremolata. Combine all finely chopped ingredients and stir to combine. Set aside while preparing the rest of the dish.
To prepare the bones, they must be defrosted (if purchased frozen). To defrost, combine enough water to cover the bones with the salt and soak in the fridge overnights. The next day, remove the bones from the water and discard the water. Dry thoroughly with a paper towel, drizzle with olive oil,season with salt and black crushed pepper.
Preheat the oven to 450 or heat your grill to high heat. Place the bones in the oven or on the grill and cook until soft in the middle. Use a toothpick to test firmness, if the pick comes out easily with no marrow on it they are done, usually around 10-12 minutes pending the thickness of the marrow.
Slice the baguette and drizzle with olive oil, salt and pepper and place in the oven or grill until toasted.
Chop or separate the lettuce and toss the lettuce with a little olive oil salt and pepper and add to the plate. Remove the bones from the oven/grill and also add to the plate. Sprinkle the gremolata over the bones and serve with the toast.