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Bone Marrow Black Gold

  • Beef
Time15 Minutes Time2 TimeEuropean
Bone Marrow Black Gold

Indulge in the luxurious flavours of bone marrow with this rich and decadent dish. Grilled to perfection, the marrow becomes soft and luscious, paired with a zesty herb and caper mixture that enhances its natural richness. Topped with Roquefort cheese, this dish is perfect for spreading on toasted bread for a truly indulgent treat.

ingredients

  • 2 cross-cut marrow bones
  • Small handful of watercress, finely chopped
  • Small handful of flat-leaf parsley, finely chopped
  • ½ tbsp capers, finely chopped
  • 1 tsp horseradish
  • Sea salt (to taste)
  • Dash of sherry vinegar
  • 2 tsp Black Gold seasoning
  • Roquefort cheese (to taste)

Buy the items

Black Gold SPG Rub
Black Gold SPG Rub
215g £8.99
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Directions

  1. Fire up your grill or, better yet, your pizza oven. Season the marrow bones generously with sea salt and place them on the grill to sizzle.
  2. In a bowl, combine the chopped watercress, flat-leaf parsley, capers, horseradish, a dash of sherry vinegar, and Black Gold seasoning. Mix well.
  3. Keep an eye on the marrow as it cooks; it will bubble and soften, browning and crisping up. Depending on your cooking source, this will take anywhere from 5 to 15 minutes, until it reaches a jelly-like consistency (not liquid) or a minimum temperature of 62°C.
  4. Once cooked, remove the marrow bones from the grill and scoop the marrow out into the herb mixture, stirring to combine.
  5. Spoon the mixture back into the bones and place a few lumps of Roquefort cheese on top. Return the bones to the grill for an additional minute to melt the cheese.
  6. Serve the marrow and cheese mixture smeared over toasted bread for a deliciously rich treat.

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