Fresh Smokey Chimichurri with Bone Marrow

Prep30 min
Cook40 min
Total1u 10m
Servings4
LevelLaag

The story

About this recipe

Chimichurri of parsley, garlic, chilli and oregano, enriched with roasted bone marrow and briefly smoked on the kamado over cherry wood.

What you need

Ingredients

1bunchparsley, finely chopped
1bunchcoriander (optional), finely chopped
4clovesgarlic, finely chopped
1pcsred chilli or jalapeño, finely chopped (without seeds if you want it less spicy)
1tbsporegano, finely chopped (fresh or 1 tsp dried)
1tspsalt
1/2tspblack pepper
120mlolive oil
2tbspred wine vinegar or apple cider vinegar
0.5pcsJuice of a lemon
3tbsproasted bone marrow (follow the recipe for roasted bone marrow)

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Make the chimichurri: mix the finely chopped parsley, coriander, garlic, chilli and oregano in a bowl. Add salt, pepper, olive oil, vinegar and lemon juice and stir well.
Optional: add bone marrow: stir the roasted, melted bone marrow into the chimichurri for an extra rich flavour and creamy texture.
Prepare the kamado for indirect heat of about 90-100°C and add a small piece of cherry wood for the smoke.
Pour the chimichurri into a heat-resistant pot or small cast iron pan.
Place the pot on the kamado and let the chimichurri warm through for about 10-15 minutes, just long enough for the smoke to subtly infuse the sauce. Stir occasionally.
Cooling and serving: remove the chimichurri from the kamado and let it cool briefly. Taste and adjust the salt or lemon to taste if needed.

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