Watch the Full Step-by-Step
Servings: 4
- Mixing bowls
- Chef's knife
INGREDIENTS
- 1 baguette, halved lengthwise
Marrow spread:
- 1.5 pounds/680 grams beef marrow bones
- 1 whole garlic head
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 thyme sprigs
- 1 green hot chile
- ½ cup fresh parsley, finely chopped
Kebabs:
- 1.1 pounds/500 grams ground beef, chuck or short rib
- 1 medium onion, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Heat the oven to 350°F/180°C.
- Arrange marrow bones, garlic wrapped in foil, and green chile on a sheet pan. Drizzle with olive oil and season with salt, pepper, and thyme. Roast until the marrow is soft and the garlic is deeply caramelized, about 45 minutes.
- Scoop marrow into a bowl. Squeeze garlic cloves into the same bowl. Peel and finely chop the chile. Add parsley and mash everything into a coarse, spreadable paste. Season to taste.
- Mix ground beef, onion, salt, and pepper until just combined. Form into small kebab patties.
- Heat a skillet over medium-high heat. Sear kebabs until browned and cooked through, 2 to 3 minutes per side.
- Place baguette halves cut-side down on the same sheet pan. Toast in the oven until crisp, about 2 minutes.
- Spread marrow mixture generously on both cut sides of the baguette. Add kebabs, close, press lightly, and serve immediately.