The Tartare on Beef Marrow is made using a beef femur cut into a typical baguette shape (or boat or canoe) and its marrow.
The cut is obtained by making a vertical incision of the beef femur.
It appears different both in sight and preparation from the typical ossobuco cut into slices.
The baguette (or boat) cut is perfect for oven cooking.
The marrow, known as “white gold”, once cooked is perfect to be enjoyed with a spoon, spread on toasted bread, or melted on a steak.
The bone can be used for reductions and broths and other culinary preparations; its use is very common in French cuisine.
On the blog, you can already find the recipe for:
- Difficulty: Very easy
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 2 beef femur bones (cut in half)
- 14 oz lean ground beef (very lean)
- to taste rosemary
- to taste pepper
- to taste coarse salt
Steps for Tartare on Beef Marrow:
After soaking the femur for a couple of hours, bake in the oven at 392°F for 20 minutes with the marrow facing up.
Season the ground beef with pepper and rosemary.
Form meatballs to place on top of the marrow, at both ends of the bone.
Salt.
You can choose to use a Cyprus white coarse salt or an aromatized coarse salt.
