What do you need?
4 half beef bones (sawn lengthwise)
3 chunks Hickory smoking wood
6 tomatoes
4 grams of parsley
4 grams chervil
4 grams of chives
Salt and pepper to taste
40 ml olive oil
1.2 kg Tomahawk
8 grams The Bastard Signature Rub
Those who want to go next level with their Tomahawk make a bone marrow chimichurri to go with it. But what is chimichurri? Chimichurri is an Argentine sauce/marinade that is often eaten with grilled meat. Only through this chimichurri goes smoked bone marrow. To make it, you need beef bones, preferably cut lengthwise. Often the butcher has this in stock, or can order them. When the beef bones are cut lengthwise you can easily scrape out the bone marrow. You heat The Bastard and smoke the bone marrow for about 40 minutes. You cut up all the tomatoes and spices for the chimichurri and add the bone marrow. Cut the Tomahawk into thick slices and spread the chimichurri with bone marrow over the just-grilled Tomahawk.
Bone marrow not only has a heavenly flavor, it is also a source of protein and allows for smooth digestion of food. You can serve this chimichurri with all kinds of meats, and not just large tomahawk. Consider a steak, a picanha or serve it with a hot dog sandwich.
In addition to this delicious recipe for Tomahawk with Chimichurri with Bone Marrow, think about safety, of course. You can do this very conveniently with our Fiber Thermo Gloves. They are made of Nomex and Kevlar, very heat-resistant and super sturdy. Also, our The Bastard Apron is a real must-have. Besides protecting your clothes from grease stains and splatters, it is also super stylish!
Curious to see the video of this recipe? Then check out our Instagram account @thebastard.official
4 half beef bones (sawn lengthwise)
3 chunks Hickory smoking wood
6 tomatoes
4 grams of parsley
4 grams chervil
4 grams of chives
Salt and pepper to taste
40 ml olive oil
1.2 kg Tomahawk
8 grams The Bastard Signature Rub
Bring The Bastard to temperature of 220 degrees.
Sprinkle salt and pepper over the bones and place 3 chunks of Hickory smoking wood directly on the charcoal, place the Plate Setter in it with the grill with the bones on top. (Place the bones with the open side up)
Leave for about 30 to 40 minutes and then remove from The Bastard and let cool. Finely chop the parsley, basil, chervil, chives and place in a bowl.
Cut the tomatoes in quarters and remove the seeds and cut into small cubes and add to the herbs. Season to taste with salt and pepper.
Using a spoon, scratch the (cooled) bone marrow from the bones and add to the chimichurri. And add the olive oil.
Make sure you take the Tomahawk out of the refrigerator well in advance and let it come to room temperature. Sprinkle a rub over the meat and rub it well with this.
First grill the meat directly at 220 ° C degrees, sear well all around. Now put the plate setter in the Bastard and cook the meat indirectly at about 110 ° C to a core temperature of 53 ° C and let rest for at least 10 to 15 minutes, before you cut it.
Cut the meat off the bone into nice thick slices and spread the chimichurri over the Tomahawk.
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