2 to 2½ lb (1 to 1.25 kg) Beef Marrow Bones, Canoe-cut ½ cup (125 mL) milk 6 slices white sandwich bread, crusts cut off ½ cup (125 mL) all-purpose flour 3 tbsp (45 mL) dry bread crumbs 3 tbsp (45 mL) finely chopped fresh parsley ½ tsp (2 mL) EACH salt, pepper and grated nutmeg 1 extra-large egg, beaten 4 to 6 cups (1 to 1.5 L) beef stock, soup or stew

1. Spoon out the bone marrow (you should have about 4 oz/125 g). Place in a small saucepan and melt over a medium heat. Strain through a sieve and measure out ½ cup (125 mL), reserving any extra for another use. Transfer to a large bowl. 2. Heat the milk in a clean small saucepan over medium-low heat to just until warm. Remove from heat and add bread slices; let soak for 2 minutes. 3. Squeeze the bread out to remove excess milk (discard excess milk). Roughly chop the bread and add it to the bone marrow. Add flour, bread crumbs, parsley, salt, pepper, nutmeg and egg. Mix to form a dough. Cover and refrigerate for 30 minutes to firm up the dough. 4. Roll the dumpling dough into small balls, about 1-inch (2.5 cm) in diameter and place on a baking sheet or plate. Drop the bone marrow dumplings into a large pot of simmering stock, soup or stew over medium-low heat; simmer for about 5 minutes, or until they float to the surface.

Poached German-Style Beef Marrow Bone Dumplings

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Marrow Bones