Recipe: Wood-fired bone marrow with chimichurri, caramelised onion and herb crumb
This recipe for wood-fired bone marrow with chimichurri, caramelised onion and herb crumb can be prepared in a wood fire oven, a conventional oven, or a smoker (barbecue).
- 2 x 6 inch bone marrow bones split lengthwise
For the chimichurri
- 120g red capsicum, roasted
- 120g roma tomatoes, blanched and deseeded
- 10g fresh oregano, washed and chopped
- 4g murray river pink salt
- 3g paprika
- 14g red wine vinegar
- 5g garlic, peeled and finely diced
- 5g shallot, peeled and finely diced
- 100g extra virgin olive oil
For the caramelized onion
- 500g slice brown onion
- 5g vegetable oil
- 5g butter
- 1 bayleaf
- 1 teaspoon brown sugar
- 5ml balsamic vinegar
For the herb crumb
- 200g fine bread crumbs
- 20g butter
- 1 garlic clove, peeled and crushed
- 5g fresh thyme sprigs
For the chimichurri
Dice the capsicum and tomato as finely and evenly as you can, then set in a strainer over a sink for 10 minutes to let any excess liquid drain.
Mix together with the rest of the ingredients and leave in the fridge for a couple of hours at least to let the flavours deepen and develop.
For the caramelized onion.
Over a medium heat, sauté the brown onions with the butter and oil, add a small pinch of fine salt as this will help the onions break down a little faster. After 10 minutes or so the onions will have started to release a lot of their liquid and started to colour a little.
Add the bayleaf and sugar, then over a low heat continue to cook stirring every now and then until caramelised and fragrant.
Balance the onions with the vinegar and a little more salt. Keep warm until ready to serve.
For the herb crumble
Melt the butter in a pan then add your crumbs, garlic and thyme.
Toss until toasted and aromatic. Finish with a pinch of fine salt.
For the bone marrow
The day before: Soak your bone marrow bones in salted iced water overnight in the fridge *this will draw out any remaining impurities and blood in the marrow.
With the heel of a knife scrape off any remaining pieces of meat and sinew on the outside of the bone *this is an optional cheffy extra as the bone will look beautiful and clean when it comes out of the oven.
Preheat the oven to 180°C, then place the bone marrow on a tray and into the oven or wood oven for 5 minutes.
Season the marrow lightly with a little sea salt and freshly ground black pepper then evenly sprinkle a layer of pancetta crumble over the marrow, trying to keep the rim of bone clean.
Bake in the oven for a further 5-10 minutes until the top of the crumble is golden brown.
Along one rim of the bone marrow bone, spoon a line of the chimichurri on and top with some fresh chervil tips.
Serve with a nice big spoon of caramelised onion and freshly toasted sourdough.