Chef Big DA high-precision collision of rustic bone marrow and refined Italian acidity. Roasted canoe-cut marrow bones topped with a smoky, balsamic-based cherry agrodolce.
Preheat your oven to 450°F (230°C). Arrange the marrow bones on a foil-lined baking sheet, marrow side up. Season aggressively with kosher salt and black pepper.
Ensure the bones are stable on the tray so the precious marrow doesn't leak out during the render.
Place the bones in the center of the oven. Roast until the marrow is bubbling and slightly pulled away from the bone, but not completely liquefied.
The marrow should look like hot jelly, not yellow oil. Precision is everything here.
While the bones roast, combine balsamic vinegar, minced cherries, shallots, honey, and liquid smoke in a small copper saucier over medium heat.
We're looking for a reduction that coats the back of a spoon—think high viscosity.
Simmer the mixture until it reduces by half, becoming thick and syrupy. Remove from heat and set aside to cool slightly.
Do not let it scorch; the sugars in the balsamic and honey turn bitter if pushed too far.
Remove the bones from the oven. Immediately spoon the smoky cherry agrodolce over the bubbling marrow. Garnish with fresh parsley and serve alongside charred sourdough.
The guest should spread the marrow and sauce onto the bread like a rich, savory butter.
The key to this dish is the temperature differential. You want the marrow blistering and the gastrique just barely warm. When you emulsify the fat of the marrow with the acidity of the agrodolce, you're creating a high-viscosity masterpiece on the palate. Use a high-quality sourdough to handle the lipid load.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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