Top Rated Marrow Recipes

Homemade Beef Stock
I adore this recipe, even though it takes two days to make. Yep! That is right, two days. You could hurry things along and do it in a day, if you don’t have the time, but it is worth making the time for this recipe. What takes so long is that there is roasting and simmering that takes place... The longer I do each step, the more intense this recipe gets. And how it smells while cooking is insanely good. Usually when I am planning a "stock making" weekend, I plan to do other things around the house that need to be done, so I don’t feel like it was a wasted weekend. Or, I indulge, by making stock and enjoying a few good movies or a book. Head to the butcher and pick up your ingredients and then kick back and enjoy yourself; as soon as you pour yourself a bowl of soup made with this stock you will be thanking yourself (and me).   Click here to see The Principles of Making Stock.
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4
Roasted Marrow Bone
Roasted marrow bones are a rich treat that one usually only sees in fine restaurants. Chef Brian McBride from the Blue Duck Tavern shares his easy recipe for this impressive dish.
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3.666665
Braised Beef
Dario Cecchini, the legendary butcher of Panzano in Chianti, offered me this recipe, which, he explained, is povera only in the sense that the shank is an inexpensive cut of meat. Long, slow cooking transforms it into a superbly flavorful dish. Ask your butcher to butterfly the meat, remove the bone, and saw it in half lengthwise to make the marrow easier to remove. Save the bone halves in the freezer for making stock.
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2.5
Each of the drinks below should be served in tasting-sized glasses (approximately 50 milliliters), so assume that each recipe serves two drinks. After all, Chivas is always a drink that is best enjoyed when shared. The overall inspiration for the drinks recipes was to highlight the rich, smooth taste of Chivas across the range along with seasonal flavors whilst playing around with taste sensations and textures. Below are the recipes for the drinks with the techniques for producing them. This is followed by the reasoning for why they were chosen specifically to pair with these modern British dishes created by the chef at Mews of Mayfair, perfectly celebrating the finest ingredients and flavors of the season. — Max Warner, global brand ambassador for Chivas
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Chichi Wang
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Kitzy
This is a tasty summer dish. Top with some grated cheese, sunflower seeds or cashews if you like.
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Aaliyah's&Aaron's mum
This is a delicious recipe found in many variations throughout the Middle East, specially Jordan, Syria and Lebanon. This dish is seved hot as a main course with rice, salad and pita bread. Please note, this is the vegetarian version, you may use minced meat in place of tomatoes and onions for the stuffing to make it a meat dish and you may add a layer of lamb bones (on top of the tomatoes and then layer the marrows on top of the bones) to flavour the stock but discard them before serving. Edited May 14, 07: I never had a problem with the liquid boiling over. To avoid such a mishap, as had mentioned in the directions, kindly use a large pot or casserole.
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mystic_river1
Adaped from Fergus Henderson-Probably not to everyone's taste but this dish is a delicacy. If you have never tried it..now is the time. You may also serve the marrow bones over the salad.
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Risotta allo Zafferano con Midollo alla Piastra Combining a lovely golden hue with wonderfully beefy depth, this classic risotto alla milanese is hearty enough to stand on its own, but if you really want to be Italian about it, pair it with ossobuco.
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Description Flavorsome and interesting with the ingredients you like, this Marrow/Squash Chutney goes pretty much with any meal of the day. Quick and easy, try out this wonderful recipe for Marrow/Squash Chutney to fall in love with your meal ...
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Here's a unique way to enjoy the rich, fatty marrow from beef bones.
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Chichi Wang
Roasting marrow bones could not be an easier trick. You get your oven nice and hot, you slip in your pieces of bone for twenty or so minutes until the ivory-white bones have browned. Then you serve the bones with bread worthy of the marrow.
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