Name: Texas Joe's Slow Smoked Meats Bone Marrow Confit Garlic Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Ingredients: 8 pieces beef marrow bones (sawed lengthwise or marrow scooped); 1 cups unsalted butter; 1 cups neutral oil (grapeseed or canola); 8 pieces garlic cloves, smashed; 6 pieces fresh thyme sprigs; 2 pieces bay leaves; 1 tbs black peppercorns; 2 tsp kosher salt; 12 pieces whole garlic cloves for confit & mash (peeled); 2 tbs flat-leaf parsley, finely chopped; 1 tsp lemon zest; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 loaf crusty bread or grilled baguette, for serving

Method

Bone marrow confit

1
Prepare marrow
If using whole sawed marrow bones, pat bones dry and trim any connective tissue. If using scooped marrow, press marrow into ramekins that fit into a small baking dish. Season marrow lightly with 1 tsp kosher salt.
2
Preheat oven
Preheat oven to 250°F (120°C). The low temperature will gently render marrow without bubbling or browning.
3
Combine fat and aromatics
In a small saucepan over low heat, melt the unsalted butter with the neutral oil. Add the smashed 8 garlic cloves, thyme sprigs, bay leaves, and peppercorns. Warm the mixture until fragrant but not simmering (you should see very small bubbles at most).
4
Submerge marrow
Place the prepared marrow bones (or ramekins with marrow) upright in a baking dish. Pour the warm fat and aromatics over the bones until marrow is fully submerged by about 1/4 inch. If necessary, add more neutral oil to cover.
5
Bake slowly
Cover the baking dish tightly with foil and place in the preheated oven. Confit for 2 to 2.5 hours, until marrow is fully soft and silky and a small knife inserted into the center meets almost no resistance.
6
Cool & strain
Remove dish from oven and let cool to lukewarm. Carefully lift bones out of fat and set on a tray. Strain the fat through a fine-mesh sieve set over a bowl to remove garlic, thyme, bay and peppercorns. Reserve the strained fat for storage or other uses.
7
Chill briefly (optional)
For easier handling, chill the bones or ramekins in the refrigerator for 20–30 minutes so the marrow firms slightly but remains spreadable.

Garlic finishing & garnish

8
Confit additional garlic
While the marrow is confiting, place 12 peeled garlic cloves in a small saucepan and cover with 1/2 cup of the reserved strained fat (or neutral oil if needed). Warm over very low heat until garlic is tender and translucent, about 20–30 minutes. Do not boil. Remove garlic and reserve the garlic-flavored oil.
9
Make garlic mash
Once the confit garlic has cooled slightly, mash the cloves with the back of a spoon or a fork until smooth (you should have a paste-like consistency). Mix in 1 tablespoon of chopped parsley, the lemon zest, and a pinch (about 1/4 tsp) of fine sea salt and a few turns of freshly ground black pepper. Taste and adjust seasoning.
10
Assemble marrow with garlic
Spoon a small amount (about 1/2 to 1 teaspoon) of the garlic mash into the hollow of each marrow piece (or onto each ramekin of marrow). Sprinkle the remaining chopped parsley over the marrow, and finish with a light pinch (~1/4 tsp) of fine sea salt and a few grinds of black pepper. Drizzle a little of the reserved garlic oil over each portion for sheen and flavor, if desired.
11
Serve
Serve the bone marrow warm with sliced crusty bread or grilled baguette. Provide small spoons or knives so guests can spread marrow and garlic onto bread. If storing, keep marrow submerged in strained fat in a covered container in the refrigerator for up to 5 days.

Bone Marrow Confit Garlic Recipe

Ingredients