Return the beef to the pot along with the marrow bones. Pour in the red wine, scraping the bottom of the pot to deglaze. Add the beef broth, bay leaves, thyme, salt, and pepper.

PORTSMOUTH, Va. (WAVY) – Are you in the mood to celebrate or just looking for a memorable dining experience? You can find that at Cork and Bull Chophouse. Executive Chef Dallas Walton and lead ...

Place the bone marrow, beef bone feet and brisket in a large pot. Cover with cold water and set aside for 5 hours. (This ensures all excess blood is extracted out of the bone and meat.) ...

4 marrow bones, about 8 cm long, cut in half. 2kg whole chunk of beef shin, with its bone cut out but retained. 1 litre good beef stock (I used Nomu, diluted) Half a bottle of Bruce Jack Merlot or ...

While you can get bone marrow from almost any animal, beef marrow is the most popular. Tell your butcher you’re looking to cook with bone marrow and he or she should have some good recommendations.

It’s called a bone marrow luge. Amanda and Bruce Wieszala, the married co-owners of Beacon Grille (185 Allen St.), didn’t invent the concept, but they have revived it in Buffalo after trying ...