Beef bone marrow is a nutrient dense jelly-like substance that occupies the hollowed out interior of cow’s bones. I picked up slice of shin from Wild Beef. They rear excellent beef which roams free on Dartmoor feeding on the moor’s grasses and wild flowers, and they bring it all the way from the West Country to Borough and Broadway Markets every week.
I roasted the piece of bone, which also had some meat around it, with some stock vegetables to soften the marrow. Then made a hearty broth with the bone. Marrow is full of vitamins, minerals and essential fatty acids so a marrow broth is excellent if you need to revitalise in the cold weather. It also contains gelatin which gives a lovely rich, sticky texture to the broth.
The marrow is indulgent and fatty so I topped it with a salad of tomatoes, shallots and parsley to cut through the richness and freshen up the dish. Two delicious and nutritious meals from one bit of bone!