Today we really want to tell you about another meat discovery: swiss beef bone-marrow, halved
This cut is an absolute insider tip and definitely a taste explosion. The beef and marrow bone fritters are prepared either on the grill or in the oven. We prefer it on the grill. At high heat, the marrow in the bone reveals the unmistakable and intense taste.
We used a herb butter and a homemade wild garlic butter. Then you are free. Let your ideas run free.
Turn up the grill, place the halved and topped marrowbone on an aluminum tray and the grill will do the rest.
When are they done: Very simple.. you will see when the pulp starts to get a softer consistency then it is done and can be enjoyed preferably with a spoon and a fresh bread. Hip gold says hello.
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