Second Course: Veal Bone Marrow with Sel Gris

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Bone marrow is a quintessential part of French cuisine. It’s rich, it’s fatty, it’s delicious….it’s French. With that being said, I was a little hesitant digging into the middle of a veal bone and spreading the warm fat onto my baguette. I found it odd, how such a primal and carnal act was considered such a delicacy. Nonetheless, I dug into my shank along with the rest of my fellow diners and to my surprise each bone was picked clean within minutes. I found that a little goes a long way when you’re eating straight fat. Using Sel Gris to cut through the heaviness was imperative. Sel Gris also happens to be from France so we were able to keep the theme rolling.

Bone Marrow with Sel Gris

The hardest part of making bone marrow is finding bone marrow. Best to try your local butcher, as that is where we had the most luck. Roasting the bones was surprisingly simple. We heated our grill (or oven) to 450 degrees and roasted the bones, wide cut side down, for 15-20 or until the marrow became soft and began to separate from the bone. We served the marrow with generous helpings of bread along with small dishes of Sel Gris and told everyone to dig in (literally)!

We paired the bone marrow with a bright and bubbly champagne that also helped to cleanse our palates (look at me using fancy food terms) before moving onto our third course….crawfish beignets.

1.       9 3’-4’ cross cut veal marrow bones

2.       Sel Gris Tamise for garnishing

3.       French baguettes


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Morgan Thomson

About the Author: Morgan Thomson

Morgan is our Customer Service guru at SaltWorks and a self-proclaimed foodie. She enjoys all things food from reading restaurant reviews to watching cooking competitions, which helps her sharpen her skills in the kitchen.

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