Barbecued Beef Marrow Bones

Name: Barbecued Beef Marrow Bones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 12 beef marrow bone halves (halved horizontally) (see note); 2 tbsp chives, finely chopped; Coarse sea salt, for serving; Sliced sourdough bread, grilled

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Preparation 15 min
Cooking 25 min
Cooling 8 h
Servings 6

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.

Nut-free
Lactose-free
Dairy-free
Egg-free

Ingredients

- 12 beef marrow bone halves (halved horizontally) (see note)
- 2 tbsp chives, finely chopped
- Coarse sea salt, for serving
- Sliced sourdough bread, grilled

Preparation

- 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.

Note from Ricardo

Beef marrow bones can be found in most supermarkets. As they will be barbecued in this recipe, it’s important that they are halved horizontally, which is also known as the canoe cut. Alternatively, you can ask the butcher to halve 6 whole bones.

The beef marrow bones can be baked in the oven at the same temperature. The cooking time will also be the same.

The marrow bones can also be topped with mushrooms, escargots or whelks sautéed in butter with some garlic.

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