Roasted Bone Marrow with Pico de Gallo
The combination of roasted bone marrow with pico de gallo is a fusion dish that highlights the blend of rich, creamy marrow with the bright, fresh flavors of pico de gallo. While the exact origin of this specific pairing isn’t well-documented, its roots can be traced to several culinary traditions:
Bone Marrow:
Roasted bone marrow has been enjoyed in many cultures, particularly in French, English, and Chinese cuisines. It has long been valued for its luxurious texture and nutrient density. In French cooking, bone marrow is often served on toast (e.g., “Os à Moelle”).
In Mexican cuisine, bone marrow, or tuétano, has been used traditionally in soups, broths, and grilled preparations.
Pico de Gallo:
This classic Mexican salsa, made with chopped tomatoes, onions, cilantro, lime juice, and chili peppers, originates from Mexico and has deep roots in the country’s culinary heritage. Its vibrant, zesty flavors balance the richness of fatty dishes.
Fusion of the Two:
The combination of roasted bone marrow and pico de gallo likely emerged in modern Mexican cuisine, where chefs creatively blend traditional ingredients with global culinary trends. The marrow’s richness is perfectly complemented by the acidity and freshness of pico de gallo, making it a popular choice in upscale Mexican restaurants and fusion kitchens.
This dish showcases the versatility and innovation within contemporary Mexican cuisine, celebrating both its traditional roots and global influences.
Ingredients
For the Roasted Bone Marrow:
4 large beef marrow bones (split lengthwise, if possible)
1-2 tablespoons olive oil
Sea salt and freshly ground black pepper
Crusty bread or baguette slices (toasted)
For the Pico de Gallo:
2 medium tomatoes, diced
1 small red onion, finely chopped
1 jalapeño or serrano pepper, finely chopped (optional for heat)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Sea salt to taste
Instructions
Preheat your oven to 450°F (230°C).
Place the marrow bones on a baking tray, cut side up. Brush them with olive oil and season generously with sea salt and pepper.
Roast in the preheated oven for 15-20 minutes, or until the marrow is bubbly and slightly browned.
Make the Pico de Gallo:
In a bowl, combine the diced tomatoes, chopped onion, pepper (if using), and cilantro.
Squeeze lime juice over the mixture and add sea salt to taste. Mix well and adjust seasoning as needed.
Remove the roasted marrow from the oven and let it cool slightly.
Serve with toasted bread on the side.
Scoop out the rich, roasted marrow and spread it onto the bread. Top with a spoonful of pico de gallo for a bright, tangy contrast.
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Roasted Bone Marrow with Pico de Gallo