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.

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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.

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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!

Roasted Bone Marrow On Toast with Tomato Salad
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
3 hours
Servings Prep Time
2 10 minutes
Cook Time
3 hours
Roasted Bone Marrow On Toast with Tomato Salad
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
3 hours
Servings Prep Time
2 10 minutes
Cook Time
3 hours
Ingredients
Servings:
Instructions
  1. Preheat the oven to 220°C. Roughly chop the carrot, red onion, celery and a handful of parsley
  2. Place the marrow bone on top of the roughly chopped onion, carrot and celery in a roasting tin. Roast in the hot oven for about 20 minutes or until the marrow is just soft
  3. Slice the tomatoes and shallots and place in a bowl. Add the olive oil, vinegar and seasoning. Chop some parsley and add at the last minute
  4. Scoop the warm marrow out of the bone and serve on some toasted bread with the tomato salad on top
  5. For the broth, place the roasted bone and vegetables in a pan and fill with cold water to cover. Add the peppercorns, bay leaf and parsley stalks and bring to the boil. Turn down to a simmer and skim off any scum
  6. Keep tasting the broth as it cooks and skimming off any scum that rises to the top. This will give you a clear, better tasting stock
  7. Serve the broth with some more bread and some fresh parsley added at the last minute
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Roasted Bone Marrow On Toast with Tomato Salad

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