Bone Marrow (450 Gr) Recipe

Inspired by KYU Miami

Time2h

Serves4

Smoked, umami herbs, toast sided with miso butter

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Ingredients

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1
Prepare the Bone Marrow
Preheat your smoker to 120°C (250°F). Rub the bone marrow with olive oil and sprinkle with smoked sea salt. Place the bones in the smoker and smoke for about 1 hour or until they are cooked through and soft.
2
Make Miso Butter
In a mixing bowl, combine the softened butter with white miso paste, fresh thyme, rosemary, and parsley. Mix until well combined and set aside.
3
Toast the Baguette
While the bone marrow is smoking, preheat your oven to 200°C (400°F). Place the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes until golden and crispy.
4
Serve
Once the bone marrow is done smoking, remove it from the smoker and let it cool slightly. Serve the bone marrow with the toasted baguette and miso butter on the side.