Beef marrow bone
A section of long bone containing marrow, used to give stock body and flavour. The hard bone is not eaten.
What it offers and why to use it
A section of long bone containing marrow, used to give stock body and flavour. The hard bone is not eaten. Simmer in stocks and remove before serving. If using marrow, separate it from the bone and measure it as an edible ingredient.
A section of long bone containing marrow, used to give stock body and flavour. The hard bone is not eaten.
From shopping to cooking
Choose
Buy a clean culinary marrow bone cut by a butcher. Specify whether you need to extract the marrow.
Store
Keep chilled with other raw meat and freeze if cooking is delayed.
Prepare
Simmer in stocks and remove before serving. If using marrow, separate it from the bone and measure it as an edible ingredient.
How to make the most of it
Good pairings
Simmer in stocks and remove before serving. If using marrow, separate it from the bone and measure it as an edible ingredient.
How to substitute it
In stock use a knuckle bone as an alternative; it gives a different texture and does not provide the same amount of marrow.
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