Bone coming from the front and back limbs of cattle that brings strong beef taste and juiciness, so it is a great fit for broths of all kinds.
Beef broth Ingredients 0.5kg bone marrow 0.5kg brisket 1 smaller onion 1 carrot 1 parsley ¼ celery root ½ green part of leek 2 bay leaves A few peppercorns and allspice 2l water Salt Method Firstly, put bone marrow and brisket in an oven preheated to 220°C for 15 minutes. Put washed root vegetables, the whole part of leek, onion sliced into halves, bay leaves, peppercorns and allspice in a cooking pot, add salt and pour 2 litres of water, finally add bones from the oven. Bring to boil and boil for 2 minutes, then simmer over a low heat for at least 3 hours, preferably 4. Occasionally take out foam. When finished, remove all vegetables, bone marrow, brisket and spices to gain just pure liquid - beef broth. You can either store and use broth as base for other dishes/soups, or you can pick meat off the brisket, put back into broth, add new grated/chopped root vegetable, a handful of parsley, then cook for a while and finally serve as beef broth.
Baked bone marrows for bread serving Ingredients Bone marrows Bread for serving Fresh herbs of your preference Lemon juice Olive oil Method Bake bone marrows well placed in their upright position on a roasting pan in an oven preheated to 220°C. When finished, gouge out fat from bone marrows and serve spread on a crispy toasted baguette/bread, salt and drizzle with lemon juice, olive oil and sprinkle with fresh herbs.