Bone marrow au gratin with miso

Bone marrow au gratin with miso


Ingredients

4 largebeef bones, cut horizontally
2 tbspof salt
2 litersof water
2 tbspof maple syrup
1 caseof yellow miso
3 Tbspof Japanese Kewpie Mayonnaise
2 casesof panko

Preparation

1- Disgorge the bones in a salt and water bath for at least 5 hours or overnight. Rinse them well with water and dry them. Place on a baking sheet.
2- Turn on the convection oven at 375F
3- Mix all the ingredients together except the panko
4- Put the mixture on the bones.
5- Sprinkle with panko.
6- Put in the oven and cook for 15 minutes.
7- Grill at 500F until the panko is brown (3 minutes).
Serve hot with croutons as an aperitif.

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