Bone Marrow Gremolata

This Bone Marrow Gremolata is made with cilantro, parsley, lemon juice, garlic, red wine vinegar, olive oil and a piece of bone marrow.

This Gremolata is made in under 15 minutes. You can cut and prep everything while the bone marrow is roasting in the oven. This bone marrow can be eaten as it, with the gremolata on top of the bone marrow, or can be served on a piece of crusty bread. This delicious green sauce is served at room temperature, and I love it because it uses both cilantro and parsley!

I recommend using a food processor to get the garlic, parsley, cilantro to be chopped into small pieces, although a mortar and pestle works wonders as well. Do not over process, as you want to keep it on the chunky side. You can even just chop it very finely with a knife on a cutting board.

If you like this recipe, feel free to try my MILANESA DE RES and my HOW TO COOK A RIB EYE STEAK!

Ingredients

• Bone Marrow
• Garlic
• Cilantro
• Parsley
• Lemon
• Red wine vinegar
• Olive oil
• Salt

See recipe card for quantities.

Instructions

Preheat the oven to 450°F.

Add the bone marrow on a baking sheet lined with parchment paper, cut side up, and bake for 15 minutes.

Meanwhile, make the gremolata. In a food processor or mortar and pestle, add the garlic, cilantro and parsley and pulse or crush until it becomes a paste.

Add the herbs into a bowl and squeeze the lemon juice. Pour the red wine vinegar and the olive oil. Season with salt, as necessary.

Take the bone marrow out. You can top the gremolata onto the bone marrow and serve that way, or take the marrow out and place into the bowl. The latter works if you would like to top that onto a piece of steak, bread, tacos, eggs, skewers, sandwiches, or really anything else.

Hint: You can buy the bone marrow cut lengthwise at your local butcher.

Substitutions

Olive oil: Try canola oil, vegetable oil or sunflower oil work as a 1 for 1 substitute. 

Garlic: For best quality, use fresh garlic instead of garlic from a jar.

Cilantro: You can never go wrong with a little cilantro. Feel free to use parsley instead too.

Bone Marrow: You can buy the bone marrow cut lengthwise at your local butcher.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - top this bone marrow gremolata onto a steak!
• Kid friendly - add the gremolata onto a burger!

Check out this CAST IRON CARNE ASADA (SKIRT STEAK)

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

You can buy the bone marrow cut lengthwise at your local butcher.

Bone Marrow Gremolata

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• Author: Maxine Dubois
• Total Time: 5 minutes
• Yield: 2 servings 1x

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Description

This Bone Marrow Gremolata is made with cilantro, parsley, lemon juice, garlic, red wine vinegar, olive oil and a piece of bone marrow.

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Ingredients

Scale 1x2x3x

• 1 6 inch piece of bone marrow, cut lengthwise
• 1 garlic clove
• ½ cup chopped cilantro
• ¼ cup chopped parsley
• 1.5 tablespoons fresh lemon juice
• 1 tablespoons red wine vinegar
• 6 tablespoons olive oil, add more to the desired consistency
• 1 tsp kosher salt

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Instructions

1. Preheat the oven to 450°F.
2. Add the bone marrow on a baking sheet lined with parchment paper, cut side up, and bake for 15 minutes.
3. Meanwhile, make the gremolata. In a food processor or mortar and pestle, add the garlic, cilantro and parsley and pulse or crush until it becomes a paste.
4. Add the herbs into a bowl and squeeze the lemon juice. Pour the red wine vinegar and the olive oil. Season with salt, as necessary.
5. Take the bone marrow out. You can top the gremolata onto the bone marrow and serve that way, or take the marrow out and place into the bowl. The latter works if you would like to top that onto a piece of steak, bread, tacos, eggs, skewers, sandwiches, or really anything else.

Notes

• I recommend using a food processor to get the garlic, parsley, cilantro to be chopped into small pieces, although a mortar and pestle works wonders as well. Do not over process, as you want to keep it on the chunky side. You can even just chop it very finely with a knife on a cutting board

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Condiment
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 110
• Fat: 12 g
• Protein: 1 g