Tamarind Roasted Bone Marrow

  • Cooking Time: 45mins-60mins
  • Serving: 4
  • Difficulty: Medium

Ingredients:

Bone Marrow:

  • 4–6 large beef marrow bones (cut lengthwise or crosswise, 3–4 inches each)

  • Cold water + 1 tsp salt (for soaking)

  • 1 tbsp olive oil or melted butter (for brushing)

Tamarind Glaze:

  • 2 tbsp tamarind paste

  • 1 tbsp soy sauce

  • 1 tbsp brown sugar or honey

  • 1 tsp grated garlic

  • ½ tsp grated ginger

  • 1 tsp lime juice

  • Pinch of red chili flakes (optional, for heat)

To Serve:

  • Toasted baguette or sourdough
  • Sea salt flakes
  • Optional: fresh herbs (like cilantro or parsley), lime wedges

Estimated Nutrition (Per Serving – 1 to 1.5 marrow bones with toast)

  • Calories: ~350 kcal
  • Protein: ~5g
  • Fat: ~32g
    • Saturated Fat: ~13g
  • Carbs: ~7g
    • Sugars: ~3g
  • Sodium: ~400mg 

Note: Bone marrow is high in healthy fats and rich in collagen. Serving with toast adds a few carbs.

 Instructions:

1. Soak the Bones (Important for Clean Flavor):

  • Place marrow bones in salted cold water for 30–60 minutes to pull out excess blood.

  • Rinse and pat dry thoroughly.

2. Preheat Your Pellet Grill:

  • Set grill to 375°F using apple, oak, or pecan pellets for a mild, balanced smoke.

3. Make Tamarind Glaze:

  • Mix all glaze ingredients in a small saucepan and simmer over low heat for 3–4 minutes, just until thickened. Set aside.

4. Roast the Bone Marrow:

  • Place bones cut side up in a cast iron pan or foil-lined grill-safe tray.

  • Brush lightly with oil or butter.

  • Roast uncovered in pellet grill for 30–35 minutes, or until the marrow is soft, bubbling, and slightly browned.

5. Glaze & Finish:

  • Brush the tamarind glaze over the exposed marrow and roast for an additional 10–15 minutes, allowing the glaze to caramelize slightly.

6. Serve:

  • Remove from grill and let cool slightly.

  • Sprinkle with sea salt and herbs.

  • Scoop marrow onto toast and drizzle with remaining glaze or a squeeze of lime.

Pro Tips:

  • Marrow is done when it jiggles but doesn’t melt completely—don’t overcook.
  • For extra crunch, top with toasted breadcrumbs or crispy shallots.
  • Tamarind paste can be found in Asian or Latin markets (or online) and adds beautiful complexity.