We rubbed these raw, canoe-cut beef marrow bones from Black Angus raised on pasture by our friends at Fisher Farms in Jasper, Indiana, with garlic, ginger, and red miso. They're fully seasoned and ready to cook following easy instructions below.
After cooking, scoop the still hot marrow onto crusty sliced baguette or crackers. Pair with our Spruce Tip Bresaola and Duck Prosciutto: all pork-free!
Each package contains one bone split into two canoe-cut pieces and serves 2-4. Store in freezer until ready to cook.
Cooking Instructions:
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Preheat oven to 450°F. Remove the bone from packaging and rest marrow-side up on a foil-lined baking sheet. (Optional: sprinkle the tops of the marrow bones with herbs or flavor-infused olive oil.)
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Bake for approximately 15–20 minutes (exact timing will depend on how cold the marrow bones are going into the oven).
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Remove when the marrow is soft, bubbling, and slightly golden on top--it should have a custard-like consistency but should not completely melt out of the bone.
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Let the marrow bones rest about 3–5 minutes before scooping out the marrow to serve as you like.
Ingredients: beef bone, garlic, ginger, red miso paste. Contains soy.