• Marrow Bone Canoes
  • Marrow Bone Canoes
  • Marrow Bone Canoes
  • Marrow Bone Canoes
  • Marrow Bone Canoes

Marrow Bone Canoes 500g


In stock
  • 2 x canoes in each 500g pack (approx.)

Select pack quantity

We currently have 14 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Great for home roasting

Product description

Cut from the femur bone, our heritage breed marrow bone canoes are split lengthways through the bone fully exposing the marrow.

Beef marrow canoes are a versatile ingredient; simply seasoned or topped with herby crumbs and roasted, serve alongside a juicy steak or spoon onto hot toast to deliver layers of depth and richness.

Also a great addition to a beef braise, the marrow naturally thickening and enriching as it slowly melts into the braising liquor.

Chef Valentine Warner inspires:
"No less than a joy and brought to rightful attention by kitchen treasure Fergus Henderson in the early 90s and once again bone marrow is back.

So it seems only write to applaud Fergus and suggest roasting the marrows for 7 minutes or so then eating with flatbread, a sharp fresh parsley, raw onion and caper salad and a small pile of flaked sea salt for seasoning.

Luxuriant in pies when combined with beef and it produces a superior taste like no other with an undoubtable glisten to the gravy. So too, work the marrow into rough puff dough mixes with butter.

Eaten simply when garnished with a thick layer of crispy crumbs and I like to include such things amongst the crumbs as chopped nuts, lemon zest, fennel seeds, fresh parsley or tarragon, fresh garlic and black pepper. Served next to a sliced cote de boeuf or tomahawk steak and this is a dinner party show stopper.

Released from the bone with a gentle push when cold and you dredge the pink marrow in short pieces the weeping fat is reduced meaning that once fried they can be lifted onto batons of toasted brioche or sourdough and garnished with cep and pine salt, a mustardy green sauce and crispy onions or other such fancies. Breaded and fried and these are delicious, blasted all over with black pepper and dipped into good thick beef stock and Worcestershire sauce spicy gravy.

Fry turbot in one marrow fat. Yum!"


Marrow bone canoes from heritage breed cattle slow grown to maturity on the lush, green pastures of the Yorkshire Dales. 

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