Nose-to-tail cooking is a culinary trend that’s gone a bit too far: Not every guy needs to know how to pickle pigs feet and braise cockscomb. But roasted bone marrow is too cheap, too easy and too damned delicious not to make it a part of your cooking repertoire. Locked inside beef shank bones is rich, unctuous, unbelievably beefy-tasting marrow that, when roasted, becomes something akin to beef butter. While restaurant menus across the country usually spin it in Mediterranean ways, we turned to chef David Myers for an impressive Japanese-inspired recipe.
Roasted Bone Marrow With Miso Glaze, and Shiso and Frisée Salad
•1 tbsp. rice flour
•salt and pepper to taste
•2 marrow bones split lengthwise into two pieces
• ¼ cup red miso paste
• ¼ cup honey
• 2½ tbsp. water
• ½ head frisée, torn
• 12 shiso leaves, julienned
• 1 tbsp. lemon juice
• 1 tsp. shallot, chopped
• 1 tsp. wasabi paste
• 3 tbsp. olive oil
• salt and pepper to taste
Preheat oven to 385 degrees. Season rice flour with salt and pepper. Sprinkle seasoned rice flour on exposed marrow portion of bone. Pat down so rice flour sticks. Place bones in roasting pan and cook for 25 minutes.
For the glaze, whisk miso paste, honey and water in a pot over medium heat until the mixture has a jam-like consistency.
For the salad, toss frisée and shiso leaves together. In a bowl add lemon juice, shallot and wasabi paste, and while whisking, slowly pour in olive oil to make a dressing. Season with salt and pepper. Lightly dress the salad.
To serve, place bones on a plate, spoon or brush on miso glaze, and arrange salad on the side. Spread marrow on toasted bread.
This article originally appeared in the 2014 January/February issue of Playboy.