Barbecued bone with marrow

Baguette bone with marrow: tradition meets barbecue

The marrow has a truly particular taste - often not for everyone - but which in the kitchen manages to create spectacular flavor combinations. However, the choice to use it in the kitchen in its primordial form is an excellent solution for creating many dishes ranging from typical Lombard first courses, such as risotto alla Milanese, or typical second courses of the winter period such as baked ossobuco with taragna polenta.

But why do we love ossobuco so much? The marrow contained in the bone has a unique and super concentrated flavor: with a buttery and velvety taste, to be tried at least once in your life. It is no coincidence that the famous American chef Anthony Bourdain called marrow the "Butter of the gods".

The cooked marrow - aka white gold - is perfect to be enjoyed with a spoon, spread on toasted bread, whereas the baguette bone can be used to flavor reductions, broths and culinary preparations; furthermore the use of bones with marrow is not only famous in our country but is also very common in French cuisine.

The baguette cut: the marrow in a new shape

Not a different cut but we are talking about the bone marrow obtained from the bovine femur cut into a typical baguette shape. This typical cut takes place thanks to a vertical incision of the femur of the beef made by an expert butcher who, in this way, obtains the baguette-shaped ossobuco: in addition to the view, it is also the preparation that differentiates it from the typical cut of the rounded ossobuco. The baguette cut is perfect for baking or for preparing delicious gourmet bruschetta with the flavors of the past.

Furthermore, thanks to its shape and presentation it is easier to handle and lends itself to multiple processes. In fact, the baguette-cut bone allows us to prepare and enjoy beef marrow with ease: the simple recipe for baked bone with marrow requires cooking at 220° with rosemary for approximately 15/20 minutes. But today we want to offer you the recipe for bone-in baguettes at the BBQ: to enjoy it with an extra boost.

Ingredients for barbecue bone marrow for 4 people

• 4 pieces of bones with marrow approx. 1.2kg
• 1 organic lemon
• breadcrumbs to taste
• garlic to taste
• parsley and aromatic herbs to taste (e.g. rosemary, thyme and marjoram) to taste
• pepper as needed
• garlic to taste
• extra virgin olive oil to taste
• herb flavored salt or Salt Flakes 61- Roast

Bone and marrow barbecue process

First, we recommend leaving the bones to soak in water for at least 5-8 hours before cooking.

To speed up cooking times on the barbecue, we can pre-cook them in the oven by placing them on a baking tray, place the baking paper and arrange the bones with the marrow facing towards the other, sprinkle with salt and oil.

We cook in a static oven at 180° for about 15 minutes and in the meantime we prepare the barbecue embers.

In the meantime, prepare a mini sauce with fresh parsley, lemon juice, herb-flavoured salt, chopped garlic and a teaspoon of extra virgin olive oil. We take the breadcrumbs and lightly toast them in a pan with some oil and put them in the freshly made sauce.

Now remove the baguette bones from the oven and place them on the barbecue and let them sizzle for about another half hour at a constant temperature and not over high heat. Towards the end of cooking we put the sauce composed of herbs and bread on the marrow part.

If we haven't cooked them in the oven first, add another half hour to the cooking time. Remove from the heat and serve accompanied by salad of your choice, a teaspoon and grated organic lemon zest.