Recipe by George Bloomfield – Head Chef at Stoker Woodfired Grill

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).

Ingredients

  • 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

Method

For the chimichurri

Step 1

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.

Step 2

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.

Step 1

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.

Step 2

Add the bayleaf and sugar, then over a low heat continue to cook stirring every now and then until caramelised and fragrant.

Step 3

Balance the onions with the vinegar and a little more salt. Keep warm until ready to serve.

For the herb crumble

Step 1

Melt the butter in a pan then add your crumbs, garlic and thyme.

Step 2

Toss until toasted and aromatic. Finish with a pinch of fine salt.

For the bone marrow

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 180°C, then place the bone marrow on a tray and into the oven or wood oven for 5 minutes.

Step 4

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.

Step 5

Bake in the oven for a further 5-10 minutes until the top of the crumble is golden brown.

To serve

Step 1

Along one rim of the bone marrow bone, spoon a line of the chimichurri on and top with some fresh chervil tips.

Step 2

Serve with a nice big spoon of caramelised onion and freshly toasted sourdough.