Smoked Beef Marrow Bones
Beef marrow bones are seasoned with an aromatic herb-spice mixture and hot-smoked. Smoking intensifies the buttery marrow flavor and imparts an irresistible smoky note. Served on toasted bread, this is an absolute gourmet experience.
Ingredients(for 1 kg)
Instructions
Preparation
1-2 hoursSoak marrow bones in cold salted water for 1-2 hours. Pat dry. Combine garlic, parsley, lemon zest, salt, and pepper and generously sprinkle on the open marrow side of the bones. Preheat smoker to 150-160 °C.
Smoking
1.5-2 hoursPlace bones upright in the smoker with cherry-apple wood. Smoke at 150-160 °C until the marrow reaches a core temperature of 60-65 °C. The marrow should bubble slightly and pull away from the bone edges.
Serving
5 minutesRemove bones immediately from the smoker. Garnish with fresh parsley and sea salt flakes. Serve on a board with toasted bread, fleur de sel, and a sharp spoon for scooping out the marrow.
Pro Tip
Do not smoke bones for too long – once the marrow begins to melt and slightly bubble, they are done. Cooking too long causes the marrow to run out completely and be lost.
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