Wood-fired Bone Marrow Recipe

preheat and prepare

Preheat a wood-fired oven, grill, or conventional oven to 500°F (260°C). If using a wood-fired oven, allow the fire to burn down to hot embers to achieve high radiant heat.

Rinse marrow bones under cold water and pat dry. Sprinkle the cut sides lightly with coarse sea salt and freshly ground black pepper. Tuck smashed garlic cloves into any cavities or place alongside bones for a gentle aroma.

Place bones cut-side up on a cast-iron skillet, heavy sheet pan, or fireproof tray. Transfer to the oven or place over the hot grill grates. Roast until marrow is bubbling and has pulled away slightly from the bone, 12–18 minutes depending on heat intensity (watch closely in a wood-fired oven).

Remove bones from heat and let rest for 2 minutes. Sprinkle chopped parsley over bones and serve immediately with lemon wedges. Keep bones hot while preparing the topping and sauces so marrow remains soft.

While marrow is roasting, melt 1 tablespoon unsalted butter in a skillet over medium heat.

Add the finely diced onion and sauté until translucent, 3–4 minutes. Add the pastrami strips and cook 1–2 minutes to warm and render a little fat.

Stir in the well-drained sauerkraut, apple juice (or wine), and brown sugar. Cook, stirring, until sauerkraut is hot and most liquid has evaporated, 3–4 minutes. Taste and adjust seasoning as needed (pastrami is salty, so additional salt usually isn't required). Keep warm until ready to spoon over marrow.

When marrow bones are ready, top each with a generous spoonful of the pastrami-sauerkraut mixture.

In a small bowl combine Dijon mustard, whole grain mustard, light mayonnaise, white wine vinegar, olive oil, and a pinch of salt. Stir until smooth.

Fold in the drained, lightly crushed green peppercorns. Taste and adjust acidity or salt. Keep at room temperature; spoon a small dollop onto each marrow after topping with pastrami and sauerkraut, or serve on the side for guests to add.

While bone marrow finishes, brush bread slices with 1 tablespoon butter and toast in a skillet or on the grill until golden and crisp, about 1–2 minutes per side. Alternatively, grill slices directly on grates for a smoky edge.

Serve immediately: place roasted marrow bones on a platter, top each with pastrami-sauerkraut, dot with green peppercorn Dijon, sprinkle with parsley, and add lemon wedges alongside. Offer toasted bread for spreading the warm marrow topped with pastrami and mustard.