Smoked Beef Marrow Bones
Fresh beef bones are coated with an aromatic herb and salt glaze and slowly heated in the smoker. The bone marrow becomes creamy from the heat and takes on the smoky flavor of cherry wood. A rustic dish that is unparalleled as a starter with toasted bread and gremolata.
Ingredients(for 1 kg)
Instructions
Soaking
12 hrsFully submerge the marrow bones in a bowl of salted ice water (20g salt per liter of water). Soak in the refrigerator for 12 hours, changing the water after 6 hours. Then rinse thoroughly and pat dry.
Applying the Glaze
5 minStir olive oil, garlic, thyme, salt, and pepper into a paste. Brush the open bone ends and the outside of the bones with the paste. Stand the bones upright on a baking sheet or directly on the smoker grate.
Smoking
1-1.5 hrsPreheat the smoker with cherry wood to 160-175 °C. Stand the bones upright on the grate and smoke for 45-60 minutes until the marrow lightly bubbles and reaches a core temperature of 70 °C. The bones should not completely melt – the marrow should remain creamy and firm.
Serving
5 minRemove the marrow bones immediately from the smoker and arrange on a wooden board. Garnish with a squeeze of fresh lemon juice, coarse sea salt, and fresh parsley gremolata. Serve with toasted sourdough bread.
Pro Tip
Stand the bones upright (vertically) on the grate so the marrow does not run out as it melts. A splash of lemon juice immediately after smoking greatly enhances the flavor.
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