Roasted Tamarind Bone Marrow with Scallion Sauce
Category
Roast
Grill
Date Night
Beef
Servings
4
Prep Time
1 day
Cook Time
25 minutes
"This is one of my favorite recipes that will be featured at my new restaurant in Phoenix, Arizona— 333. I love bone marrow and have been excited to see it grow in popularity over the past 10 years. What was once used almost solely for broth and even dog treats have now been discovered for the delicious treat that it is. I could go on and on about the history of bone marrow and the benefits for your health, but I think it's better we just cook it." -Chef Shaun O'Neale Before your start: Note that this recipe takes a full day of prep work before it's time to start grilling. You up for the challenge, pitmaster?
Ingredients
- 4 canoe cut femur bones
- 1 cup Kosher Salt
- 1 gallon of water
- 1/2 cup tamarind paste
- 1/4 cup hot water
- 1/2 Tsp Cayenne Pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 cup + 1/2 tsp sugar
- 1/4 cup agave nectar
- 2 1/2 tbsp rice wine vinegar
- 1 bunch scallions, charred on the grill and sliced very thin
- 2 tbsp ginger, minced
- 1/2 cup Vegetable Oil
- 1 tbsp Sesame Oil
- 1 shallot, minced
- 1/2 cup white wine vinegar
- 1 Bay Leaf
- 3 cloves
- 1 star anise
- 1 dried chili de arbol
- 1/2 cup water
Directions
- BONE MARROW PREP: Start this recipe 24 hours before you plan to cook it. First place the salt in a large container and pour in half of the water. Stir well to dissolve the salt. Place the marrow bones in the water and leave in the fridge for 12 hours. After 12 hours, remove the bones from the water and place in another large container with the remaining fresh water for another 12 hours. This process helps remove any impurities that may be in the marrow bones.
- TAMARIND GLAZE: In a large bowl, combine tamarind paste, 1/4 cup water, cayenne, cumin, coriander, 1 tsp sugar, agave nectar, 2 tbsp rice wine vinegar and salt. Stir well until the tamarind paste has completely broken down. Press the glaze through a strainer to remove any solid and place in a bowl until ready to use.
- SCALLION SAUCE: First, char the scallion on your Pit Boss pellet grill. Place the charred and sliced scallions along with the ginger in a heat proof bowl. Place the vegetable oil in a small sauce pot and heat on the stove over medium heat. Heat the oil until it is just barely smoking and pour over the scallions and ginger. Quickly stir to make sure all the scallions touch the hot oil. Add the sesame oil and a 1/2 tbsp rice wine vinegar and season with kosher salt to taste. Set aside in the fridge until ready to use.
- PICKLED SHALLOTS: Place the minced shallots in a bowl. In a small sauce pot add the bay leaf, clove, star anise, and chili de arbol over medium heat and toast for 1 minute. Add 1/2 cup white wine vinegar, 1/2 cup water, and 1/4 cup sugar and bring to a boil. Cook until the sugar is completely dissolved. Pour the pickling liquid over the shallots and set aside to pickle for at least 1 hour.
- GET GRILLING: Set your Pit Boss pellet grill to 425°F. Brush each of the marrow bones liberally with the tamarind glaze and place on an upper rack of the grill. Cook for about 20 minutes or until the marrow is soft and bubbling.
- Remove the bones from the grill and top with the charred scallion sauce, pickled shallots and favorite garnishes. Chef Shaun recommends crispy ginger & garlic, micro wasabi, and cilantro flowers served alongside some grilled sourdough bread.