Beef Marrow Bones, Planks,1kg

Beef Marrow Bones Planks are 1kg of beef marrow bones cut lengthwise into planks – split along the length of the bone to expose a generous flat surface of marrow that roasts and presents beautifully. Beef marrow bones planks give more surface area than circles. As a result, the marrow renders more evenly and more quickly, making the plank format the preferred choice for a large gathering or a dramatic table presentation. Furthermore, the flat exposed surface can be seasoned directly before roasting. In particular, the generous surface area suits adding a breadcrumb, herb and garlic crust for a more substantial preparation.

About Beef Marrow Bones Planks

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 Planks 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 Planks

To get the very best from it:

• Place bone-side down in a roasting tin and roast at 220°C for 12 to 15 minutes until the marrow is melting.
• Season the exposed marrow with sea salt and freshly ground pepper before roasting for the best result.
• Furthermore, add a herbed crust of herbed breadcrumbs pressed onto the marrow before the final 5 minutes of roasting.
• Serve immediately alongside sourdough toast with a simple parsley and caper salad.

Perfect Pairings

This product pairs beautifully with:

• Good sourdough toast and sea salt alongside
• Parsley, capers and lemon for a sharp herb salad to balance the richness
• Herbed breadcrumbs pressed onto the marrow before roasting for a gratin-style finish
• A glass of full-bodied red – Barolo, Bordeaux or a serious Rioja alongside

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.