Beef marrow
The soft fatty tissue inside beef long bones. It softens and melts when heated and is distinct from the hard bone that is discarded.
What it offers and why to use it
The soft fatty tissue inside beef long bones. It softens and melts when heated and is distinct from the hard bone that is discarded. Scoop from the bone with a teaspoon to weigh it and add to soup or sauce. It can also be roasted in the bone and scooped out afterwards; count only the marrow actually served.
The soft fatty tissue inside beef long bones. It softens and melts when heated and is distinct from the hard bone that is discarded.
From shopping to cooking
Choose
Ask for culinary marrow bones cut by the butcher, or extracted food-grade marrow. Check whether price and weight refer to the whole bone or the edible portion.
Store
Refrigerate as raw meat, separate from ready-to-eat foods. Follow the supplier use-by date and freeze if not using in time. Thaw in the fridge.
Prepare
Scoop from the bone with a teaspoon to weigh it and add to soup or sauce. It can also be roasted in the bone and scooped out afterwards; count only the marrow actually served.
How to make the most of it
Good pairings
Scoop from the bone with a teaspoon to weigh it and add to soup or sauce. It can also be roasted in the bone and scooped out afterwards; count only the marrow actually served.
How to substitute it
If marrow is unavailable, omit the small portion from a stock; its richness will change. Butter or beef fat are different ingredients and must be identified as substitutions with adjusted quantities.
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