SMOKED BONE MARROW BUTTER RECIPE
A bone marrow butter made from smoked beef marrow, smoked shallots and garlic, with lemon zest, salt and pepper.
Provided by Mark Jenner
Categories condiment
Time 1h
Number Of Ingredients 7
Steps:
- Soak the marrow bones in salted water for between 12 and 24 hours to remove any blood
- Remove the butter from the fridge one hour before you start to soften it.
- Set up your grill for indirect heat smoke roasting at approximately 300 F. Use a stronger tasting wood such as oak or hickory. And use a pan to catch the marrow bone drippings for adding back later.
- Place the chopped shallots into a cooking dish with a knob of butter, ready for smoke roasting.
- When the grill is up to temp, place the marrow bones on the grates over the drip pan, and the garlic cloves and the shallots alongside.
- After 20 minutes, stir the shallots.
- After 45 minutes, remove everything from the grill.
- Scrape out the bone marrow canoes and allow it to cool for 20 minutes.
- Purée the roasted garlic.
- Add all the ingredients to a mixing bowl and combine thoroughly using either a fork or a whisk.
- It's now ready. You can use it right away, or form it into logs for storage and later use.
Nutrition Facts : ServingSize 450g, Calories 191 calories, Sugar 0.4 g, Sodium 313.2 mg, Fat 20.6 g, SaturatedFat 12 g, TransFat 0 g, Carbohydrate 1.2 g, Fiber 0.2 g, Protein 0.6 g, Cholesterol 44.8 mg
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