Marrow Bone Canoes
Beef Marrow Bone Canoes – Rich, Versatile & Full of Flavour
Cut from the femur bone of heritage breed cattle, our beef marrow bone canoes are split lengthways to fully expose the soft, buttery marrow within. This traditional preparation allows for quick, even roasting and makes them ideal for spooning straight from the bone.
Marrow bone canoes are wonderfully versatile. Simply season and roast, or top with a herby crumb for extra texture and flavour. They’re a natural partner to a juicy steak, but equally good spooned onto hot, charred toast for a decadent starter or a special sharing dish at home.
They also lend depth to slow-cooked beef dishes. Add one or two to a braise and as the marrow melts, it thickens and enriches the sauce with deep, savoury character.
Chef Valentine Warner Inspires
“No less than a joy and brought to rightful attention by kitchen treasure Fergus Henderson in the early 90s, and once again bone marrow is back.
So it seems only right to applaud Fergus and suggest roasting the marrows for 7 minutes or so, then eating with flatbread, a sharp, fresh parsley, raw onion and caper salad, and a small pile of flaked sea salt for seasoning.
Luxuriant in pies when combined with diced beef, it produces a superior taste like no other with an undoubtable glisten to the gravy. So too, work the marrow into rough puff dough mixes with butter.
Eaten simply when garnished with a thick layer of crispy crumbs, and I like to include such things amongst the crumbs as chopped nuts, lemon zest, fennel seeds, fresh parsley or tarragon, fresh garlic and black pepper. Served next to a sliced cote de boeuf or tomahawk steak, this is a dinner party showstopper.
Released from the bone with a gentle push when cold and dredged in short pink pieces, the weeping fat is reduced, meaning that once fried they can be lifted onto batons of toasted brioche or sourdough and garnished with cep and pine salt, a mustardy green sauce, and crispy onions or other such fancies. Breaded and fried, they are delicious, blasted all over with black pepper and dipped into a good thick beef stock and Worcestershire sauce spicy gravy.
Fry turbot in bone marrow fat. Yum!”
Original: $8.39
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Marrow Bone Canoes
Beef Marrow Bone Canoes – Rich, Versatile & Full of Flavour
Cut from the femur bone of heritage breed cattle, our beef marrow bone canoes are split lengthways to fully expose the soft, buttery marrow within. This traditional preparation allows for quick, even roasting and makes them ideal for spooning straight from the bone.
Marrow bone canoes are wonderfully versatile. Simply season and roast, or top with a herby crumb for extra texture and flavour. They’re a natural partner to a juicy steak, but equally good spooned onto hot, charred toast for a decadent starter or a special sharing dish at home.
They also lend depth to slow-cooked beef dishes. Add one or two to a braise and as the marrow melts, it thickens and enriches the sauce with deep, savoury character.
Chef Valentine Warner Inspires
“No less than a joy and brought to rightful attention by kitchen treasure Fergus Henderson in the early 90s, and once again bone marrow is back.
So it seems only right to applaud Fergus and suggest roasting the marrows for 7 minutes or so, then eating with flatbread, a sharp, fresh parsley, raw onion and caper salad, and a small pile of flaked sea salt for seasoning.
Luxuriant in pies when combined with diced beef, it produces a superior taste like no other with an undoubtable glisten to the gravy. So too, work the marrow into rough puff dough mixes with butter.
Eaten simply when garnished with a thick layer of crispy crumbs, and I like to include such things amongst the crumbs as chopped nuts, lemon zest, fennel seeds, fresh parsley or tarragon, fresh garlic and black pepper. Served next to a sliced cote de boeuf or tomahawk steak, this is a dinner party showstopper.
Released from the bone with a gentle push when cold and dredged in short pink pieces, the weeping fat is reduced, meaning that once fried they can be lifted onto batons of toasted brioche or sourdough and garnished with cep and pine salt, a mustardy green sauce, and crispy onions or other such fancies. Breaded and fried, they are delicious, blasted all over with black pepper and dipped into a good thick beef stock and Worcestershire sauce spicy gravy.
Fry turbot in bone marrow fat. Yum!”
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Beef Marrow Bone Canoes – Rich, Versatile & Full of Flavour
Cut from the femur bone of heritage breed cattle, our beef marrow bone canoes are split lengthways to fully expose the soft, buttery marrow within. This traditional preparation allows for quick, even roasting and makes them ideal for spooning straight from the bone.
Marrow bone canoes are wonderfully versatile. Simply season and roast, or top with a herby crumb for extra texture and flavour. They’re a natural partner to a juicy steak, but equally good spooned onto hot, charred toast for a decadent starter or a special sharing dish at home.
They also lend depth to slow-cooked beef dishes. Add one or two to a braise and as the marrow melts, it thickens and enriches the sauce with deep, savoury character.
Chef Valentine Warner Inspires
“No less than a joy and brought to rightful attention by kitchen treasure Fergus Henderson in the early 90s, and once again bone marrow is back.
So it seems only right to applaud Fergus and suggest roasting the marrows for 7 minutes or so, then eating with flatbread, a sharp, fresh parsley, raw onion and caper salad, and a small pile of flaked sea salt for seasoning.
Luxuriant in pies when combined with diced beef, it produces a superior taste like no other with an undoubtable glisten to the gravy. So too, work the marrow into rough puff dough mixes with butter.
Eaten simply when garnished with a thick layer of crispy crumbs, and I like to include such things amongst the crumbs as chopped nuts, lemon zest, fennel seeds, fresh parsley or tarragon, fresh garlic and black pepper. Served next to a sliced cote de boeuf or tomahawk steak, this is a dinner party showstopper.
Released from the bone with a gentle push when cold and dredged in short pink pieces, the weeping fat is reduced, meaning that once fried they can be lifted onto batons of toasted brioche or sourdough and garnished with cep and pine salt, a mustardy green sauce, and crispy onions or other such fancies. Breaded and fried, they are delicious, blasted all over with black pepper and dipped into a good thick beef stock and Worcestershire sauce spicy gravy.
Fry turbot in bone marrow fat. Yum!”
