Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marrow Bones
Beef Cheek Marmalade
Toast
Method
Marrow Bones
- 1
Prepare the Bones
Preheat your oven to 450°F (230°C). Rinse the marrow bones under cold water and pat dry with a paper towel.
- 2
Season the Bones
Place the bones on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and black pepper. Ensure they are evenly coated.
- 3
Roast the Bones
Roast the bones in the preheated oven for about 15-20 minutes, or until the marrow is bubbly and starting to brown.
Beef Cheek Marmalade
- 4
Brown the Beef Cheeks
In a large pot, heat a little oil over medium-high heat. Add the beef cheeks and brown on all sides, about 5-7 minutes. Remove and set aside.
- 5
- 6
- 7
Add the Stock and Seasoning
Return the beef cheeks to the pot. Add beef stock, bay leaves, thyme, salt, and black pepper. Bring to a boil.
- 8
Simmer the Marmalade
Reduce heat to low, cover, and let simmer for about 2.5 to 3 hours, or until the beef is tender and can be shredded easily.
- 9
Toast
- 10
Prepare the Baguette
Slice the baguette into 1-inch thick slices.
- 11
Toast the Bread
Spread softened butter on each slice and place them on a baking sheet. Toast in the oven alongside the marrow bones for the last 5 minutes of cooking.