Smoky bone marrow gravy
A real treat if you are cooking up a Sunday-roast style BBQ meal, or just to go with a selection of BBQ meats; you really need a good gravy, and adding bone marrow and a touch of smoke takes this gravy to a delicious new level. This is one of my favourite things...
Ingredients
A selection of herbs: bay leaves, thyme and rosemary
2 cloves garlic
2 banana shallots cut in half
1 piece of marrow bone
2 tbsp plain flour
Beef stock, approx 1 litre
Salt & freshly ground black pepper
Method
1. In a cast iron pan place the selection of herbs, garlic and banana shallots, pop in the marrow bone, and season generously with coarse sea salt and fresh ground black pepper.
2. Place in a hot BBQ at 180-200°C with a touch of smoking wood such as cherry, apple, oak or even hickory for a slightly stronger smoke.
3. Cook for 40 mins or so, until the shallots are tender and caramelised up. (You could cook this for a lot longer as well at a lower temperature.) Add flour and stir into the rendered bone marrow fat in the base of the pan. Add enough good beef stock to cover everything. Then place back onto the BBQ for another half an hour or so. The gravy should be rich, but not too thick, and full of flavour.
4. Perfect served with a BBQ roast beef joint, Yorkshire pudding and roasties.