Recipes with bone marrow
7 recipes
Onion Sauce
Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.
Duck Miramonte
An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.
Hanoi Beef & Rice-Noodel Soup (Pho Bac)
Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.
Bordelaise Sauce for Game
A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.
Meldrum Potted Hough
Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.
Shchi
Shchi is a traditional Russian cabbage and sauerkraut soup with beef brisket, marrow bones, porcini mushrooms, and root vegetables. A deeply layered pot that tastes even better the next day.
Bordelaise Sauce - Master Chefs
Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.
Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.
An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.
Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.
A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.
Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.
Shchi is a traditional Russian cabbage and sauerkraut soup with beef brisket, marrow bones, porcini mushrooms, and root vegetables. A deeply layered pot that tastes even better the next day.
Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.
