Wood-fired Bone Marrow Recipe

Soak & season

If bones are very bloody, soak them in cold water with a pinch of salt for 30–60 minutes, changing water once, to draw out excess blood. Pat dry thoroughly with paper towels. Preheat a wood-fired grill or a charcoal grill to high heat with coals showing white ash and a hot cooking surface (or preheat a conventional oven to 475°F / 245°C if not using wood-fired).

Brush the cut marrow surfaces lightly with olive oil, then season evenly with coarse sea salt and freshly ground black pepper. Place bones marrow-side up on a rimmed metal tray or directly on a cast-iron plancha/grill grate that can withstand open flame.

Cook over the wood fire (or in the hot oven) until the marrow is bubbling and starting to separate from the bone edges, about 10–15 minutes depending on heat intensity. Rotate once if needed for even browning but avoid flipping. Look for a glossy, soft center — do not overcook to the point marrow becomes liquid and runs out.

Remove bones from heat with tongs and let rest for 2 minutes. The marrow will firm slightly but remain spoonable. Keep warm while finishing sauce and toasting bread.

While the bones are cooking (or ahead of time), combine the parsley, capers, chopped shallot, minced garlic, rinsed and chopped anchovy (if using), Dijon mustard, lemon juice and red wine vinegar in a medium mixing bowl or the bowl of a small food processor.

Pulse or finely chop until the parsley is well broken down but still has texture — you want a chunky, bright green sauce rather than a purée. If using a bowl, mince thoroughly with a sharp knife and then stir to combine.

Slowly whisk in the extra-virgin olive oil to emulsify, or drizzle it in while pulsing if using a food processor. Texture should be loose but cohesive. If the sauce seems too thick, add the hot water teaspoon by teaspoon to loosen slightly.

Taste and adjust seasoning with fine sea salt and freshly ground black pepper and additional lemon juice if needed. The sauce should be herbaceous, tangy, and slightly briny from the capers (and anchovy if used). Keep at room temperature until serving.

Toast the bread slices over the wood-fired grill (or under the broiler) until crisp and lightly charred, about 1–2 minutes per side. Rub one side lightly with a cut lemon wedge if desired for brightness.

Place each warm bone on a small plate. Using a small spoon, scoop the marrow onto the toasted bread or spread the toast across the marrow to pick it up. Spoon 1–1½ tablespoons of the parsley & caper sauce over each portion of marrow or serve the sauce alongside for guests to add to taste.

Garnish with microgreens or extra parsley and serve immediately with lemon wedges for squeezing. Recommend one bone per person as an appetizer; two if serving as a small sharing plate.