2 grass fed beef marrow bones

1 bunch parsley

1 shallot

2 sweet potatoes

1 lemon

Salt pork

Lemon

Capers

Preparation

Boil water and add sweet potato slices. Par boil for 2-3 minutes until just starting to get tender.

Do not overcook, you just need to get them started and will finish in the sautee pan.

Remove potatoes and rinse under cold water to stop the cooking process.

Preheat oven to 450 F degrees. On a baking dish arrange bones marrow side up and place in oven.

Watch carefully.

Remove once marrow starts to separate from bone.

Once bones are out of oven, sprinkle with a little kosher salt (you want the salt with the big flakes.)

While bones are roasting, heat a few pieces of rinsed salt pork in a pan over medium heat (you can also use olive oil.)

Once there in a sheen remove remaining pieces of pork.

Lay the potato pieces in the pan and allow to cook 5-7 minutes per side or until slightly golden brown. Salt and pepper to taste.

Parsley Caper Salad:
In a bowl add a handful of roughly chopped parsley, 1-2 tsp capers (drained of liquid), 1 tbsp dices shallot, juice of 1/2 lemon, drizzle of olive oil.

Mix together.

To plate:

Add 1-2 bones, stack of potatoes and a few teaspoons of parsley salad.

Serve immediately.

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