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St. John's Roasted Beef Marrow

Fergus Henderson, MBE is an English chef who founded the restaurant St John on St John Street in London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating.

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8 to 12  center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1  cup roughly chopped fresh parsley
2  shallots, thinly sliced
2  teaspoons capers
1 ½  tablespoons extra virgin olive oil
2  teaspoons fresh lemon juice
 Coarse sea salt to taste
 At least 4 1/2-inch-thick slices of crusty bread, toasted

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.