Bone Marrow Boats

Full product description

Indulgent, rich and beautifully simple, bone marrow boats are split canoe-cut beef marrow bones that roast to soft, buttery perfection. Pop them in a hot oven until the marrow just trembles, then scoop onto toast with a pinch of flaky salt and a sharp parsley salad. Proper nose-to-tail eating that turns any meal into a treat.

Why you’ll love it

• Canoe-cut (lengthways) for easy roasting and serving

• Buttery, beefy marrow that spreads like warm butter

• Oven or grill friendly; ready in minutes

• Perfect starter or side with steak nights

Cut details

• Beef marrow bones, split lengthways (canoe/boat cut)

• Bone-in, raw; size/length can vary by piece

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Optional prep: soak bones in cold salted water (1–3 hours, change once) to draw out any blood; pat very dry.

2. Heat oven to 220°C (fan 200°C).

3. Place bones cut-side up on a lined tray; season lightly with salt & pepper.

4. Roast 12–18 mins until the marrow is soft, just translucent and wobbles in the centre (don’t overcook or it will melt away).

5. Finish with a squeeze of lemon and flaky salt.
   Grill option: middle shelf under a hot grill 8–12 mins, watching closely.
   Safety: Hot fat—take care when handling the tray.

Serving ideas

• Fergus-style: toast, chopped parsley/shallot/caper salad and lemon

• Garlic & herb: roasted garlic, parsley and a pinch of chilli

• Steak night topper with pan juices

• Bone marrow butter: mash warm marrow with butter, herbs and salt; chill and slice

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and cook within 24 hours

• Avoid cross-contamination with ready-to-eat foods

FAQs

Are these split lengthways?
Yes—canoe/boat cut so the marrow is exposed for easy roasting.

Do I have to soak them?
Optional, but a short cold salted water soak can help draw out redness for a cleaner finish.

How do I know they’re done?
The centre should be soft and just wobbly, not melted or greasy.

What do I serve with them?
Crunchy toast, flaky salt and a sharp herb salad (parsley/caper/shallot) cut through the richness.