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Bone Marrow, Apple & Fennel brown sauce, carrot top salad

1 hour     I     Serves  2

Rich, buttery, and often overlooked, bone marrow is a delicious and indulgent ingredient that remains criminally under-utilised. Not only are marrow bones outrageously nutrient-dense, but also a cornerstone of the nose-to-tail movement (St John's much-celebrated bone marrow toast with parsley is undeniably the inspiration for this dish), this recipe represents my no-waste approach to cooking, in highlighting ordinarily discarded by-products, such as beef bones and carrot tops, and creating something decadently unctuous. 

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Serving suggestion: with toasted sourdough rubbed with a cut garlic clove to soak up that meaty goodness. 

Ingredients

Brown Sauce​

2 Bramley apples, cored, peeled and diced

1/2 bulb fennel, diced

tsp ground fennel seeds

1 tbsp fish sauce

100g dark brown sugar

100g miso paste

150ml apple cider vinegar

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bone marrow

​2x bone marrow boats

salt and pepper

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herb salad

1/2 bulb fennel, thinkly sliced​

juice of 1 lime

flakey sea salt

selection of soft herbs and greens of your choice, e.g. fennel, dill, parsley, carrot tops, rocket

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Tamarind and / or dates would be a nice addition to the brown sauce.

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Don't waste the beef fat that renders during cook time. Pour over your sourdough when you serve, or save and use as cooking fat.

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When buying carrots, I always like to buy mine with their leafy tops still attached, as they make for a great pesto or salsa verde, a good green addition to a blitzed soup, or a fun component for a salad. However, always remove the tops from your carrots once purchased as they wilt quicker with their tops still attached. ​​​​​​​​​​​​​​​

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Notes

Method

  1. Preheat your oven to 200°C/180°C fan.

  2. Put all the ingredients for the brown sauce and a splash of water into a medium saucepan. Bring to the boil, reduce to a simmer and cook until the fruit is completely soft and your sauce is thickened and deep in colour. Season to taste, blend, and set aside to cool.

  3. Put your bone marrow onto a baking tray, cut side up. Season liberally and roast for 15-20 minutes, until the bones are slightly browned and the marrow begins to bubble and caramelise. 

  4. Meanwhile, toss your thinly sliced or mandolined fennel with the herbs of your choice, plenty of lime juice and sea salt. 

  5. Transfer your brown sauce to a squeezy bottle. Plate your bones, top with a handful of herb salad, a squeezed dollop of brown sauce and a slice of toasted sourdough bread.

tags:       small plates              mains                       dinner

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