Wood Fired Bone Marrow Recipe

Prepare the Tamarind Glaze

In a small saucepan, combine tamarind paste, brown sugar, and soy sauce over medium heat. Stir until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and set aside.

Prepare the Pickled Chilis and Jicama

If using whole pickled chilis, slice them thinly. Peel and julienne the jicama into thin strips. Set both aside for serving.

Caramelize the Onions

In a skillet, melt the butter over medium heat. Slice the onions thinly and add them to the skillet. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes. Remove from heat and set aside.

Prepare the Wood Fire

Prepare your wood-fired grill or oven, ensuring it's at a high temperature suitable for roasting (about 450°F or 232°C).

Roast the Bone Marrow

Place the bone marrow bones upright on a grill rack or in a heat-safe dish. Roast in the wood fire for about 15-20 minutes, until the marrow is melted and bubbly.

Plate the Dish

Once the bones are done, carefully remove them from the grill. Spoon the caramelized onion butter over the marrow, drizzle the tamarind glaze, and top with pickled chilis and jicama. Serve with slices of smoked batard bread for spreading the marrow.