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Chef Paul Virant of Vie  Western Springs, IL
Chef Paul Virant
4471 Lawn Ave
Western Springs, IL 60558
(708) 246-2082

Roasted Marrow Bones with Garlic Conserve, Parsley, and Wood-Grilled Bread
Chef Paul Virant of Vie – Western Springs, IL
Adapted by
June 2009
Yield: 4 appetizer-sized servings


Beef Marrow Bones:
4 beef marrow bones (3 to 4-inch cut femur bones)
¼ cup beef suet

Fresh Garlic Conserve:
1/3 cup olive oil or grape seed oil
1000 grams peeled garlic cloves
166 grams sugar
100 grams Champagne vinegar
10 grams salt

To Assemble and Serve:
½ cup flat leaf parsley
½ sweet onion, thinly sliced
Grilled bread
Sea salt


For the Beef Marrow Bones:
Preheat the oven to 400°F. Season the beef marrow bones with salt and pepper. In an ovenproof pan over medium-high heat, cook the marrow bones in the beef suet until browned, about 1 minute per side. Transfer to the oven and roast for 15 minutes. Set aside and reserve warm.

For the Fresh Garlic Conserve:
Heat the oil in a sauté pan over medium heat. Add the garlic and cook until caramelized; add the sugar and continue to caramelize. Deglaze with water and cook until the garlic is tender. Deglaze the pan with the Champagne vinegar, add the salt, and remove from the heat. Pack the garlic into sterilized jars and process in a hot water bath.

To Assemble and Serve:
Toss ½ cup of the garlic conserve with the parsley and onion in a small mixing bowl. Spoon the mixture over the marrow bones. Serve with grilled bread and sprinkle with sea salt.


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