Roasted Beef Marrow Bones with Celeriac Mash
This is one of those dishes that feels a bit fancy, but is actually so simple to make! Roasted marrow bones make a great entree if you’re having a dinner party as they have a really striking presentation (especially topped with some vibrant and fragrant herbs). This recipe will feed 1-2 people so if you’re feeding a crowd, just buy more bones as needed.
Tip: Once you’ve scooped the marrow you can use the leftover bones for bone broth! Marrow bones are great for you but a bit more fatty than something like chuck bones, so you may want to use a mix of marrow and chuck bones, or pop your final broth in the fridge then remove the top layer of fat before serving.
Serves 1 - 2
2 Beef marrow bones (cut in half by your butcher, or you can ask them to cut the chunky ends off and just leave the marrow containing middle section)
4 long sprigs of fresh rosemary
4 big cloves of garlic
Salt and pepper
- Preheat your oven to 180C.
- Finely chop the rosemary and garlic. In a bowl mix rosemary, garlic, a lug of olive oil and a big pinch of salt and pepper.
- Line a baking tray with baking paper and lay out marrow bones, face up. Smother with herb mix (concentrated on the sections with marrow).
- Pop into the oven and roast for 30-45 mins (depending on how you like them).
- Peel and chop the celeriac and add to a steamer basket over a pot of boiling water. Steam until soft (you can test for texture with a fork - if it goes in easily it’s ready).
- When celeriac is done, transfer to a bowl and mash with a fork. Scoop out the marrow from one bone and mix in along with salt and pepper to taste.