Equipment
Ingredients
Marrow Base
- 1 marrow, whole
- 5 g kosher salt
- 15 ml olive oil
Beef Filling
- 500 g beef mince
- 1 brown onion, diced
- 3 garlic cloves, minced
- 30 g tomato paste
- 400 g crushed tomatoes, canned
- 100 ml beef stock
- 2 g dried oregano
- 3 g fresh thyme leaves
Cheese Topping
- 100 g mature cheddar cheese, grated
- 50 g parmesan cheese, finely grated
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Cut the marrow in half lengthwise using a chef's knife. Use a metal spoon to scrape out and discard the soft, seedy center to create two hollow boats.
Sprinkle the inside of the hollowed marrow halves evenly with kosher salt and set aside. This will draw out excess moisture.
Heat olive oil in a large skillet over medium heat. Add the diced onion and saute until softened and translucent, about 5 minutes.
Add the beef mince and minced garlic to the skillet. Cook while breaking up the meat with a spoon until thoroughly browned and reaching a safe internal temperature of 74°C/165°F.
Stir in the tomato paste, crushed tomatoes, beef stock, dried oregano, and fresh thyme. Simmer until the liquid has heavily reduced and the filling is extremely thick.
Use paper towels to firmly pat the inside of the marrow halves dry, wiping away the water drawn out by the salt.
Place the dried marrow halves into a large roasting dish. Spoon the thickened beef filling generously into the center of each boat.
Loosely cover the roasting dish with foil and bake for 30 minutes to steam and tenderize the marrow.
Remove the foil from the roasting dish. Evenly distribute the grated mature cheddar and parmesan cheese over the top of the beef filling.
Return the dish to the oven uncovered and bake for a further 15 minutes until the cheese is bubbling, golden brown, and the marrow flesh easily yields to a fork.
Allow the stuffed marrow to rest for 5 to 10 minutes before slicing and serving. This resting period allows the juices to settle.
Chef's Notes
- Marrow is composed of over ninety percent water. Taking the time to salt and thoroughly blot the flesh before stuffing is essential to prevent a diluted, soggy final dish.
- Reducing the beef ragu until it is deeply concentrated ensures the filling holds its shape when the marrow is sliced into portions.
- For a deeper umami profile, consider adding a splash of Worcestershire sauce or two finely chopped anchovy fillets to the beef mixture during the simmering phase.
- If your marrow rocks unevenly in the roasting dish, slice a very thin, flat piece off the bottom curve to create a stable base before filling.
Storage
Refrigerator: 3 days — Store in an airtight container. The marrow may release water as it sits.
Reheating: Reheat in an oven at 180C/350F for 15-20 minutes until warmed through, or microwave individual portions on medium power.
