In this video I show you my favorite way to cook beef bone marrow at home. I start by brining the bones overnight to pull out any off flavors, then roast them until the centers are silky and rich.

Beef marrow is warmed in butter with garlic, thyme and shallots and spooned over grilled ciabatta. Roasted bone marrow and escargot bordelaise is served with crostini topped with chicken liver mousse.