Bone marrow is one of the most delicious things on Earth. Any time I’m at a restaurant and I see it on the menu, I’m ordering it without hesitation. It’s best to brine them overnight–you’ll see that the water turns red and the marrow becomes much whiter. The brine draws out these impurities that taste metallic or gamey, leaving you with pure beef flavor. If you’re short on time you can skip the brine and it’ll still be amazing. The cooking process is simple–roast in a hot oven until the insides become melty and luscious. Bone marrow’s really rich, so while that roasted I worked on some Calabrian-chili pickled shallots. Spicy, bright, and sharp—exactly what you need to cut through that fatty beefy goodness. Spicy, bright, and sharp—it’s exactly what you need to cut through that fatty beefiness. It’s usually served with crusty bread, and you design your bite. It’s a fun eating experience, the marrow is deeply umami packed and savory, complemented by those pickled shallots; it’s a perfect bite.