SPG BONE MARROW
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Prep Time
6 hours 10 minutes
Cook Time
30 minutes
Ingredients
- 4–6 beef marrow bones
- Water & salt (for brining)
- Olive oil
- Lane’s SPG
- Brown sugar (to finish)
Directions
- Place the bone marrow bones into a large container and cover with cold water. Add enough salt to make the water well seasoned.
- Brine in the fridge for 6 hours.
- Remove the bones from the brine, pat dry thoroughly, and place onto a lined baking tray.
- Lightly brush with olive oil, then season the exposed marrow generously with Lane’s SPG.
- Roast in a 125°C oven for 30 minutes, until the marrow is soft and just starting to render.
- Remove from the oven and sprinkle a small amount of brown sugar over the marrow.
- Torch until caramelised, or return to a 200°C oven for a few minutes until bubbling and golden.