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God’s butter Chimichurri Steak. Grilled bone marrow on the nomad grills -outdoor cooking in the snow
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Bone Marrow Chimichurri ingredients :
- 2 canoe cut beef marrow bones, clean*
- ½ cup flat-leaf parsley, chopped
- 4 cloves garlic, chopped
- 2 tbsp chives, chopped
- 1 tbsp dried Oregano
- 1 small red chili, seeded and diced or 1 tbsp red pepper flakes
- 3 tbsp red wine vinegar
- 1 tsp kosher
- 1/2 tsp fresh ground black pepper
- 1 lemon, zested and juiced
- 1/3 cup olive oil, extra-virgin
* Saline solution to soak the bones in an draw out the blood and all the impurities. 1 tbsp salt to every 1 cup of cold water. Soak the bones refrigerated for about 12 hrs. Allow the bones to air dry before you roast them.
- 2 canoe cut beef marrow bones, clean*
- ½ cup flat-leaf parsley, chopped
- 4 cloves garlic, chopped
- 2 tbsp chives, chopped
- 1 tbsp dried Oregano
- 1 small red chili, seeded and diced or 1 tbsp red pepper flakes
- 3 tbsp red wine vinegar
- 1 tsp kosher
- 1/2 tsp fresh ground black pepper
- 1 lemon, zested and juiced
- 1/3 cup olive oil, extra-virgin
* Saline solution to soak the bones in an draw out the blood and all the impurities. 1 tbsp salt to every 1 cup of cold water. Soak the bones refrigerated for about 12 hrs. Allow the bones to air dry before you roast them.
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