Beef Bone Marrow

Beef marrow bones, split lengthwise into canoes. Roast them hot until the marrow wobbles, then spread it on toast.

What it is. Beef marrow bones, split lengthwise so the marrow lies open like a canoe and cooks evenly.

How it eats. Soft, rich and beefy, like savoury butter. It wants something sharp alongside: lemon, parsley, onion.

How to cook it. Hot oven, cut side up. Salt lightly and roast at 220 °C for 15–20 minutes, or in a pan over the coals, until the marrow is soft, wobbly and just starting to bubble. Scoop it onto toast with parsley, sliced onion and lemon, and eat it hot.

Pack and storage. Arrives cold and vacuum-sealed, in 500 g or 1 kg packs. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.