Marrowbone

• 100% Beef

1. Seasoning and searing

For soup or broth no herbs are needed. For oven dish sprinkle with salt, pepper and possibly thyme.

2. Yarn

Broth:Rinse the marrowbones and bring them to the boil with cold water together with vegetables such as onion, carrot, leek, and herbs such as bay leaf and parsley. Let it simmer for 4-5 hours on low heat for a deep, clear beef stock. Skim off the foam in between.

Oven:Bake for 15-20 minutes at 200°C until the marrow is soft and creamy.

3. Serving

For soup: strain the stock and use as a base for soups, sauces or stews. For oven preparation: spoon the marrow from the bone and serve on toasted bread with parsley, garlic and lemon