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Grilled Bone Marrow
From the book
Hawksmoor at Home: Meat – Seafood – Sides – Breakfasts – Puddings – Cocktails
Recreate Hawksmoor's finest dishes at home
Decadent meat and seafood inspiration
Indulgent comfort food
Buy From
Introduction from Huw Gott
Ingredients
Method
Heat a couple of tablespoons of vegetable oil and a small chunk of bone marrow in a large heavy pan, add 4 finely sliced onions and, stirring regularly, cook low and slow for an hour or so, until brown, sweet and soft, before seasoning to taste. Lightly season the exposed side of 4 marrow bones that have been split lengthways (by your butcher) and bake in a hot oven (200°C/400°F/ Gas 6) for 6 to 8 minutes until the marrow is soft. Top the marrow with your slow cooked onions and place under the grill until lightly singed on top. Sprinkle with sea salt (smoked sea salt if you have it) and serve with toasted sourdough bread.
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