Forktionary

Marrow

N/A (component of bone) Meat/Offal

Marrow Meat/Offal

At a Glance

  • Category Meat/Offal

The Forktionary Angle

"Reclaiming ancestral flavors for modern palates."

Definition

A soft, fatty, nutrient-rich tissue found within bones, prized for its rich, buttery flavor and creamy texture when cooked.

Collagen Content High (beneficial for joints)
Common Culinary Use Roasted, stocks, sauces, spreads
Storage (Fresh) 1-2 days refrigerated, several months frozen

Flavor Profile

The primary flavor notes for Marrow are:

Rich buttery unctuous slightly gamey

Chef’s Secret

Before roasting, soak marrow bones in cold, salted water for a few hours (changing water once) to draw out any residual blood and ensure a purer, cleaner flavor.

Best Substitutes

Foie Gras

- similar richness, different flavor
Ratio 1:1

Butter

for richness, not texture/flavor profile

Buying Guide

Ask your butcher for "canoe-cut" beef marrow bones for easier access. Look for bones with plenty of intact marrow.

Culinary Pairings

Toasted bread herbs (parsley thyme) capers flaky sea salt lemon juice red wine steak

Recipes Using Marrow

Baked Marrow With Sweetcorn image 159
Preparation Easy Number Of Servings Squash

Baked Marrow With Sweetcorn

Transform humble marrow into a decadent comfort food dish! This easy recipe combines tender marrow with sweetcorn, baked to perfection in foil. Served with creamy mashed potatoes (recipe not included), it's a simple yet satisfying meal for two. A medium marrow (approx. 700g) is perfectly sized for this recipe. Discover a delicious way to use up this often-overlooked vegetable!

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Andorran Escudella image
4 Hours Or Less European Time To Make Course

Andorran Escudella

Embark on a culinary journey to Andorra with this authentic Escudella recipe! Featured on week seven of the "Travel by Stove" food blog, this rich and flavorful one-pot wonder is considered Andorra's national dish. Perfect for a chilly evening, this hearty stew boasts tender chicken, savory sausage, and an abundance of vegetables. Serve with crusty bread to soak up the delicious, slightly fatty broth. Get ready for a taste of the Pyrenees!

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