- 4 x 8 cm beef marrow bone, pieces
- 1 ciabatta, thinly sliced and toasted
- Fresh greens, to garnish
- For the red onion marmalade:
- 2 large oranges
- 1 grapefruit
- 6 red onions, thinly sliced
- 1 1/2 T olive oil
- 50 g butter
- 100 g brown sugar
- 3 T balsamic vinegar
- 1 cinnamon stick
Preheat the oven to 230°C.
Place the marrow bones in a roasting pan and roast for 20 minutes, or until the marrow has loosened but not melted. Serve topped with red onion marmalade, toasted ciabatta and fresh greens.
To make the red onion marmalade, peel the oranges and grapefruit, cut the skin into julienne strips and segment the flesh.
Fry the onions in the oil and butter over a low heat until translucent and fragrant.
Add the sugar, vinegar, cinnamon and citrus skin, flesh and juice and simmer gently for 2 hours, or until jam-like in consistency.
Cool before using.