Wagyu Bone Marrow on Toast with Red Onion, Capers, and Lemon
Wagyu Bone Marrow on Toast with Red Onion, Capers, and Lemon

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, wagyu bone marrow on toast with red onion, capers, and lemon. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Wagyu Bone Marrow on Toast with Red Onion, Capers, and Lemon is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Wagyu Bone Marrow on Toast with Red Onion, Capers, and Lemon is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook wagyu bone marrow on toast with red onion, capers, and lemon using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Wagyu Bone Marrow on Toast with Red Onion, Capers, and Lemon:
  1. Get 2 Double 8 Cattle Company Fullblood Wagyu Beef Marrow Bones
  2. Make ready 10-14 CUP Water (enough to fill a large bowl)
  3. Take 2 TBSP Sea Salt (plus more to season)
  4. Get 1 Baguette (sliced, toasted)
  5. Make ready Pink and Green Peppercorns (ground, to season)
  6. Take Fresh Italian Parsley (finely minced, to season)
  7. Take Capers (to taste)
  8. Take 1 Fresh Lemon (half juiced and the other half sliced)
  9. Make ready Pickled Onions
  10. Get 1/2 Small Red Onion (thinly sliced)
  11. Make ready 1/4 CUP Red Wine Vinegar
  12. Take 2 TBSP Granulated Sugar
Instructions to make Wagyu Bone Marrow on Toast with Red Onion, Capers, and Lemon:
  1. Take the marrow bones out of the fridge. Fill a large bowl with cold water and 2 tablespoons of 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)
  2. 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).
  3. 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.
  4. FINAL STEPS - 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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