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Fullblood Wagyu Bone Marrow on a Toasted Baguette with Pickled Red Onion, Capers, and Lemon Juice
Prep Time: 20 Minutes (Plus 48 Hours to Soak)
Cook Time: 25 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Jonathon Pepera
Take the Fullblood Wagyu marrow bones out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
Take the marrow bones out of the fridge. Fill a large bowl with cold water and 2 tablespoons of sea salt. Submerge the bones in the salted water, and allow them to soak for 48 hours (change out the water once during the soaking process).
PREPARING THE MARROW BONES
Preheat your oven to 450°F.
Remove the Fullblood Wagyu marrow bones from the bowl of salted water, and dry off the excess moisture.
Season the marrow bones with sea salt, and place them (marrow side facing upward) in a roasting pan.
Roast the marrow bones for 12-15 minutes at 450°F.
After you’re done roasting the bones, turn the oven down to 350°F (so you can toast your baguette).
PREPARING THE TOASTED BAGUETTE AND PICKLED ONIONS
Slice the toasted baguette on the diagonal into one-inch-thick slices.
Place the slices on a baking sheet, and toast in the oven (usually takes about 10 minutes).
Place the red wine vinegar and sugar in a small saucepan. Boil the mixture until all of the sugar dissolves.
Then, add the sliced red onions.
Remove from the heat, and cool.
Season the Fullblood Wagyu marrow bones with sea salt again.
In addition, season the marrow bones with ground green and pink peppercorns and fresh minced parsley.
Pull the toasted baguette from the oven, and place a few slices on a plate.
Using a spoon, scoop some of the marrow out. Spread the marrow on the toasted baguette slices.
Top with the pickled onions, capers, and a drizzle of fresh lemon juice.
Garnish with a few parsley leaves and lemon slices.
Serve, and enjoy!
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