Bone marrow stuffing
- Matt Brown
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Serves 6
More effort
Prep: 20 mins
Cook: 35 mins
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You’ll have to scoop the marrow out of the bone to make this fabulous, rich and meaty stuffing – the bone makes a great treat for the dog!
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Porcini-rubbed rib of beef
A star rating of 4.5 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 tbsp rapeseed oil
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1 onion
finely chopped
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200g dried white breadcrumbs
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200g bone marrow meat (ask your butcher for this)
cut into 2cm dice
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small bunch thyme
leaves finely chopped
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small bunch parsley
roughly chopped
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Nutrition: Per serving
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kcal159
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fat3g
low
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saturates0.1g
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carbs28g
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sugars4g
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fibre2g
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protein4g
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salt0.4g
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Method
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step 1
Heat the oil in a pan. Fry the onion for 8-10 mins until softened, tip out into a bowl and leave to cool. Heat oven to 200C/180C fan/gas 6.
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step 2
Add the remaining ingredients to the onions along with some seasoning, and mix well. Spoon into an ovenproof serving dish, about 22 x 12cm. This is a fairly loose stuffing, so press it down with the back of a spoon if you want a closer texture. Cook for 35 mins until the stuffing is dark golden brown with crisp bits on top.
Recipe from Good Food magazine, December 2018
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