Gastronomixs

Smoked marrow fat

The marrow fat is smoked and makes for a lovely addition to all types of savoury compositions.

Recipe makes approximately 2kg.

Smoked marrow fat

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

160

g

fine salt

2

litres

cold water

1

litre

milk

1

litre

buttermilk

5

kg

veal bone marrow, cleaned

Preparation method

  • Stir the fine salt through the water until it has dissolved. 
  • Mix the salt water with the milk and buttermilk.
  • Add the marrow to the milk mixture and leave to infuse for 24 hours. 
  • Rinse the marrow after 24 hours with cold water and pat dry well with kitchen towel. 
  • Smoke the marrow with oak wood chips in the oven for one hour at 30°C, where the circulation of the air contributes to the smoking of the marrow.
  • Place the marrow in a pan on low heat and allow the fat to drain.
  • Strain the fat and season to taste with salt.

Serving suggestions

  • Perfect for glazing roasted meat.
  • A delicious way to enrich a dish with venison, Jerusalem artichoke, and beetroot.
  • Fantastic served with a bread platter featuring brioche, bacon, and sunflower seeds.

Previous page