Barbecued Beef Marrow Bones
As a starter, marrow bones delicately seasoned with chives are both surprising and interesting to serve, especially since they are easier to make than you might think. In this recipe, they are drained overnight before grilling on the barbecue. When done, the marrow is removed from the bones. Known for its subtle nutty and grilled […]
Ingredients
- 12 beef marrow bone halves (halved horizontally) (see note)
- 2 tbsp chives, finely chopped
- Coarse sea salt, for serving
- Sliced sourdough bread, grilled
Instructions
- Place the bones in a large bowl. Cover with cold water. Cover the bowl and refrigerate for 8 hours or overnight. This step allows you to remove a large part of the impurities from the surface of the marrow. Drain the bones well. Season the marrow with salt and pepper.
- Preheat the grill, setting the burner to medium. Maintain the barbecue temperature at 425°F (220°C) (see note).
- Place the bones directly on the grate, cut-side up. Close the lid and cook for 25 to 30 minutes or until the marrow easily detaches from the bone. If the bones are large, cook for longer.
- Place the coarse salt on a large plate. Top with the bones, using the salt to hold them in place. Sprinkle with the chives. Serve with grilled bread.
As a starter, marrow bones delicately seasoned with chives are both surprising and interesting to serve, especially since they are easier to make than you might think. In this recipe, they are drained overnight before grilling on the barbecue. When done, the marrow is removed from the bones. Known for its subtle nutty and grilled meaty taste, it’s great when spread on toasted sourdough bread.