Roasted bone marrow with sweet and sour shallots and buttermilk
Roasted bone marrow- Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.
“People often ask me what I’d eat for my last meal and I can say for certain that bone marrow is in the mix,” says Curtis Stone. “Inspired by the ‘butchers’ scraps’ section on our bar menu at Gwen, this dish strikes a beautiful balance between primal and elegant, but bone marrow is something people don’t often cook at home. Let’s change that because it’s affordable and simple to cook. Known as the ‘butter of the gods’, bone marrow is velvety smooth and spreads like jelly on a piece of bread.” Begin this recipe two days ahead to soak the bone marrow.
1.Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.
2.For sweet and sour shallots, bring vinegars, sugars and 1½ tsp salt to the boil in a saucepan, whisking to dissolve sugar. Stir in shallot, reduce to a simmer and cook, stirring occasionally, until reduced to a jammy consistency (20-25 minutes). Cool to room temperature, cover and refrigerate until required.
4.Preheat a grill to high. Drain marrow bones and pat dry with paper towels. Place cut-side up on a wire rack in a roasting pan, season to taste and grill on a low rack until heated through and the tip of a small knife inserted into marrow for 20 seconds feels hot (6-7 minutes), then grill closer to heat until top of marrow is golden brown (2 minutes).
5.Combine demi-glace and ¼ cup sweet and sour shallots in a small saucepan and bring to the boil. Simmer until reduced by half (4-5 minutes). Brush a little on bone marrow, and scatter bone marrow with finely chopped chives.
You’ll need to order marrow bones in advance from your butcher and ask for them to be cut through the middle. Demi-glace is available from some butchers. If it’s unavailable make your own by simmering 1 litre good beef stock with 1 tbsp red wine until reduced to 1 cup. Agar-agar and xanthan gum are available from select health-food shops and Asian supermarkets.
Drink Suggestion: Recaredo Turo d’en Mota Cava, Catalonia – not released until at least 10 years after the vintage, cava keeps a lively quality while developing flavours of roasted macadamia nut and baked Granny Smith apple, with acidity to cut through this rich dish. Drink suggestion by Fahara Zamrano