Roast Bone with Radish Salad
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• ---
Ingredients
• 1 large marrow bone,
sawn lengthwise
• 1 bunch of radishes
• 1 spring onion
• 2 tbsp parsley, chopped
• 3 tbsp rapeseed oil
• 1 tbsp white wine vinegar
• Salt pepper
• 8 half pawns
bread slices
More on the subject of bone marrow can be found in FIRE&FOOD issue 3-2020
preparation
➊ Salt the marrow bones and grill them at an indirect heat of around 220 °C for around 20 minutes. As soon as the bone marrow is bubbling vigorously and has a golden brown color, the bones can be removed from the grill. At the same time, toast the slices of bread on both sides.
➋ Remove the bread slices from the grill, spread with the hot marrow and top with the radish salad.
➌ Clean the radishes, cut them into thin slices and put them in a bowl. Cut the spring onions into fine rings and add them together with the parsley. Add the oil and white wine vinegar and season the salad with salt and pepper. Mix well and let it sit for a while.
Recipe by Elmar Fetscher
Elmar Fetscher is one of the pioneers of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since. FIRE&FOOD stands for unique recipes, BBQ stories from all over the world, independent tests of grills and accessories and lots and lots of inspiration.
Recipe from FIRE&FOOD issue 03/2020
