A bone marrow butter made from smoked beef marrow, smoked shallots and garlic, with lemon zest, salt and pepper.
- 2 bone marrow shafts
- 250g unsalted butter, softened
- 75g shallots, thinly diced
- 3 cloves of garlic
- Zest of 1/2 a lemon
- 2 tsp sea salt
- 1 tsp cracked black pepper
- Soak the marrow bones in salted water for between 12 and 24 hours to remove any blood
- Remove the butter from the fridge one hour before you start to soften it.
- Set up your grill for indirect heat smoke roasting at approximately 300 F. Use a stronger tasting wood such as oak or hickory. And use a pan to catch the marrow bone drippings for adding back later.
- Place the chopped shallots into a cooking dish with a knob of butter, ready for smoke roasting.
- When the grill is up to temp, place the marrow bones on the grates over the drip pan, and the garlic cloves and the shallots alongside.
- After 20 minutes, stir the shallots.
- After 45 minutes, remove everything from the grill.
- Scrape out the bone marrow canoes and allow it to cool for 20 minutes.
- Purée the roasted garlic.
- Add all the ingredients to a mixing bowl and combine thoroughly using either a fork or a whisk.
- It’s now ready. You can use it right away, or form it into logs for storage and later use.
Forming Logs for Later Use
- Roll out a 30 cm piece of cling film, then spoon the butter mix onto the cling film a few centimeters from the front edge.
- Take the front edge of the cling film and wrap it tightly up over the butter mix.
- Take each end of the cling film in your hands, and roll the butter in the cling film back and forth until you have formed a log shape.
- Tie a knot in each end, making sure to squeeze out any air as you go before cutting off any excess.
- You can now store the compound butter log for up to a week in the fridge, or freeze it for up to 6 months.
Add some chili flakes for a quick kick of heat, or add herbs of your liking such as rosemary, thyme or parsley, whichever mix takes your fancy, with a teaspoon of each being about right.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: condiment, seasonings
- Method: smoking, BBQ
- Cuisine: American, British
Keywords: bone marrow butter, smoked bone marrow butter, compound butter