Coffee Crusted Veal Marrow with Bacon Chimichurri

Coffee Crusted Veal Marrow with Bacon Chimichurri

By: Jodi - Altadena, CA - 2016 Recipe Contest


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Sunrise Roast Coffee 10 oz. Bag Ground

  • 8 slices applewood smoked bacon
  • 1/2 cup Door County Ground Tanzanian Peaberry Coffee
  • 4 cloves minced garlic
  • 2 teaspoon kosher salt
  • 2 teaspoon cracked black pepper
  • 4 large veal marrow bones (split lengthwise)
  • 1 cup Italian parsley
  • 1 tablespoon fresh oregano
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 fresh crusty baguette


  1. Pre-heat oven to 375 degrees.
  2. Roughy chop bacon and cook in a skillet set over medium heat until crisp. When done, transfer to a paper towel lined plate.
  3. Combine coffee, 2 cloves minced garlic, 1 teaspoon each salt & pepper and just enough of the rendered bacon fat to make a paste.
  4. Rub paste all over the cut side of the marrow bones and down the open sides.
  5. Place marrow bones, cut side up on a baking sheet and bake 15 minutes, or until marrow is soft and has begun to separate from the bone.
  6. While marrow bones bake, add all the remaining ingredients (including bacon and remaining bacon fat) to a food processor and pulse until fine.
  7. When marrow bones are almost done, pop the baguette in the oven to warm through.
  8. Slather cooked marrow bones with the chimichurri and serve with slices of fresh warm crusty baguette and any rendered juices that collected in the bottom of the baking sheet.