Description DescriptionFour split beef marrow bones, each approximately 5 inches long. Bone marrow is fantastic roasted and spread on toast, included in slow-cooked dishes, or served as a rich accompaniment to steak. Cooking Guide Preheat oven to 220°C (200°C fan). Place marrow bones cut-side up on a roasting tray. Roast for 15–20 minutes until the marrow is soft and bubbling but not melted away. Season with sea salt and serve immediately. Recipe Idea: Roasted Bone Marrow with Parsley SaladServe the roasted marrow alongside a simple parsley salad for a restaurant-style dish. Mix together flat-leaf parsley, finely diced shallot, a squeeze of lemon juice, olive oil, salt and pepper. Spread the hot marrow onto toasted sourdough and top with the parsley salad for freshness.
