Rory's Roasted Bone Marrow and Pickled Vegetables

Published 12/17 2013 01:32PM

Updated 12/17 2013 05:16PM

Roasted Bone Marrow

Ingredients:
6 pieces of veal bone
Sea salt and fresh pepper

Directions:
1. Preheat oven to 450°. 
2. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Season with fresh pepper and salt.
3. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt. About 15-20 minutes depending on thickness of bones.
4. Season with sea salt or for a extra touch, a small dollop of pesto.
5. Serve with  good French bread sliced and pickled vegetables.

Pickled Vegetables
Ingredients:
Radish, baby carrots, asparagus, string beans, etc.
3 tablespoon pickling seasoning
1/2 cup sugar

Directions:
In an airtight container add all ingredients and let sit for at least 2 days.
Add enough red wine vinegar to cover vegetables. You can weigh them down with plate.

Boot Hill Saloon & Grill
909 Vega Blvd.  Vega
806-267-2904

Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Featured Coupon

.

Featured Business