Beef Marrow Bones, Circles,1kg

Beef Marrow Bones Circles are 1kg of beef marrow bones cut into circles – cross-sections of the femur bone that expose the rich, unctuous marrow in a round that roasts beautifully and presents dramatically at the table. Beef marrow bones circles are the classic format for roasted bone marrow on toast. As a result, the circular cut allows the marrow to render in the bone and be scooped directly onto toast at the table. Furthermore, roasted bone marrow has seen a significant revival in the finest British restaurants. In particular, the combination of deeply beefy, rich marrow spread on good sourdough with sea salt is one of the great simple pleasures of modern cooking.

About Beef Marrow Bones Circles

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Beef Marrow Bones Circles From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Beef Marrow Bones Circles

To get the very best from it:

• Stand upright in a roasting tin and roast at 220°C for 15 to 20 minutes until the marrow is melting and just beginning to bubble.
• Serve immediately on a board alongside good sourdough toast with sea salt and parsley salad.
• Furthermore, beef marrow bones circles suit adding to a stock pot for exceptional body.
• Additionally, spoon the rendered marrow over a steak or into a risotto for an extraordinary finish.

Perfect Pairings

This product pairs beautifully with:

• Good sourdough toast – the definitive bone marrow accompaniment
• Sea salt, flat-leaf parsley and a squeeze of lemon for the classic preparation
• A glass of Bordeaux, Barolo or a serious red alongside
• A beef or veal stock enriched with the residual marrow from the roasting pan

Storage: Keep refrigerated and use within 3 days of delivery, or freeze on the day of delivery for up to 6 months. Furthermore, bones freeze exceptionally well and retain all their stock-making value. However, always roast bones before using in a brown stock for the deepest flavour. Delivered fresh and ready to use.

However you prepare them, these bones bring a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.