Charred Bone Marrow

We both love offal, some cuts more than others, We love to show people that head to tail eating can be delicious. This one is a favourite of ours and becoming more and more popular with restaurants. We picked up these beautiful shin bones at our local butcher for under $5. Bone marrow not only has a heavenly taste but also offers various health benefits. We cooked ours charred over the fire, served with a simple parsley and capers salad, a fresh baguette toasted and heaps of flakey salt.

The first thing I like to do before I cook bone marrow is to brine it. This can be very easily achieved and can be done overnight in 10g of salt per 1 litre of water.

In this case, we used seawater and brined it for one hour. The reason why is that seawater contains on average 35 grams of salt per litre so over three times as potent as our 10 g brine.

Alternatively, you can sprinkle salt over the marrow this allows the salt to pull the blood out of the marrow, then dry it off with a paper towel.

Now let’s get to it,

Salt and pepper the marrow bones and cook them hard over flames, once you have some colour turn the bones over and warm them through (until the marrow softens)

*chefs note: If you cook the marrow for too long it will turn to oil and therefore completely lose its luxurious texture.

Toast your bread cut side down on the coals with olive oil and salt. Easy

THE SALAD

This salad is chosen for its sharp refreshing flavour to balance the richness of the marrow.

Ingredients: 1 hand full Parsley leaves 1/2 White onion (in thin rings) 3 Radish (thinly sliced) 1 tsp Capers Dressing: 1 tbs red wine vinegar 2 tbs extra virgin olive oil