Cooking Instructions
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Step 1
In a pot, slowly fry the
Yellow Onions (3)
in the
Extra-Virgin Olive Oil (8 mL)
until translucent. Season with the
Salt (to taste)
and
Ground Black Pepper (to taste)
. Add the sliced
Garlic (2 cloves)
and the
Chicken Stock (1 L)
and simmer for a few moments.
Step 2
Throw in the
Bay Leaves (2)
,
Fresh Thyme (2 sprigs)
, and
Dry Red Wine (250 mL)
. Unwrap the
Beef Stock Cube (1)
and, using your fingers, crumble into the soup. Give it a good stir and allow to simmer and reduce slightly for 20 minutes.
Step 3
Preheat the oven to 190 degrees C (375 degrees F) and arrange the
Beef Marrow Bones (8)
on a lined baking sheet.
Step 4
Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
and
Fresh Thyme (1 sprig)
. Roast off the bones for 10 to 15 minutes.
Step 5
Either serve bone marrow as a starter with melba toast or as part of the soup along with a slice of toasted sourdough topped with melted Gruyere or Stilton. Enjoy!
