Season the meat

• Rub the beef shank and the marrow bone with the salt and black pepper.
• Let them come to room temperature while you prepare the fire.

Light the fire

• Build a wood fire in a pit and let it burn down to a bed of glowing embers.

Prepare the clay

• Sieve the clay soil to remove stones and roots.
• Mix it with the water in a bowl until you get a thick, smooth paste.

Wrap the meat in mud

• Coat the beef shank and the marrow bone completely with the clay paste.
• Build up a thick, even layer so no meat is exposed.

Bury and cook in the embers

• Place the mud-wrapped meat directly on the hot embers.
• Cover it with more embers and hot ash.
• Let it cook slowly until the clay shell is hard and cracked.

Crack the shell and serve

• Dig out the parcel and let it rest briefly.
• Crack the hardened clay open with a stone or the back of a knife.
• Brush off any clay and serve the meat and marrow hot.