Smoked Oxtails are true Southern soul food. Often times they are braised for hours, then served with rice, potatoes, or collard greens.
Bone Marrow Toast
Bone Marrow Toast
Not commonly cooked but exceptionally rich is the marrow in bones. This bone marrow toast recipe showcases this rare ingredient.
To get the marrow to a perfect texture and flavor hot temperatures are needed. If cooking on a cold day it may be a good idea to use a lid to help increase the temperature around the bone marrow.
This recipe uses a range of ingredients in the skillet to provide subtle flavors to the cooking marrow but is then kept separate in its own puree to allow the eaters to season the toast to their own preference.
2 rings of bone marrow
salt, to taste
1 red onion chopped
5 cloves garlic
6 Shishito peppers
1 thin bread roll
Season the bone marrow both sides with some salt.
In a hot skillet add the bone marrow, onion, garlic, and peppers. Cook, occasionally turning the bone marrow and stirring the vegetables.
When the vegetables are browned and soft remove. Process the peppers removing the stem and the seeds.
Tip: in this dish, a milder result is preferred so it doesn’t overpower the delicate bone marrow.
Remove one garlic clove for later use. In a food processor blend the onion, garlic, and chilies to create a puree. Place in a bowl until needed.
Monitor the bone marrow when softened all the way through and the outside edge is browned remove from the heat.
In the cleaned food processer add the bone marrow from inside the bones and the reserved garlic clove, process until smooth and creamy. Place in a bowl until needed.
Slice the bread to the thickness of about a finger then toast in the skillet or on a grill until lightly brown.
Serve the toast with the bone marrow and chili with pallet knives so people can spread the two toppings to there personal preference.