Bone marrow on toast - beer beef & veal shank soup (as an afterthought)
Beef second courses
There is nothing better than succulent bone marrow, pulled straight from the bone and spread warm on toast or thick bread. I like to sprinkle a little good salt on top (fleur de sel or my current favorite Himalayan Pink Sea Salt) before eating. The following recipe is one we make at home a lot and is great for a cold winter-y day. The beef and veal shank soup is a nice consequence of the cooking process for the bone marrow.
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