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Marrow bones in port with beer bread

Name: Marrow bones in port with beer bread
Yield: 4
Ingredients: Beer bread; 500g self-raising flour; 1 x 340ml can beer; 15ml (1 tbsp) salt; 1 x 420g tin cream-style sweet corn; Marrow bones; 20 marrow bones; 30ml (2 tbsp) butter, melted; 30ml (2 tbsp) cake flour; 500ml (2 cups) ruby port; 500ml (2 cups) good-quality beef stock

September 6, 2011 (Last Updated: April 20, 2020)

Marrow bones in port with beer bread recipe

Marrow bones are easily some of the most succulent bits of meat around. Thick, juicy and rich, they’re typically fought over. This tender and robust meat is perfect with light, yeasty bread.

To drink: Rijks Reserve Chenin Blanc 2007.

Recipe and styling by Robyn Timson Moss.

Print Recipe

Marrow bones in port with beer bread

Serves: 4

Cooking Time: 1 hr 15 mins

Ingredients

Beer bread
500g self-raising flour
1 x 340ml can beer
15ml (1 tbsp) salt
1 x 420g tin cream-style sweet corn
Marrow bones
20 marrow bones
30ml (2 tbsp) butter, melted
30ml (2 tbsp) cake flour
500ml (2 cups) ruby port
500ml (2 cups) good-quality beef stock

Instructions

Preheat the oven to 180°C.

For the bread, mix the flour, beer, salt and corn in a bowl, being careful not to over-mix – the dough should be a bit lumpy and chunky. Allow the mixture to stand for 10 minutes.

Place the dough into a lightly buttered loaf tin or baking dish (or use ramekins, buckets or tins) and bake until it has a deep golden colour on top and a skewer inserted into the centre comes out clean, about 30 – 40 minutes. Set aside to keep warm.

Increase the oven temperature to 200°C and roast the marrow bones in the oven until browned and a little crispy, about 20 minutes.

Meanwhile, combine the butter with the flour in a large pot, mixing well to form a smooth paste. Cook for a few minutes before slowly whisking in the port a little at a time to form a smooth emulsion. Once all the port is added, stir in the stock and allow the sauce to reduce by half.

Place the cooked marrow bones in the sauce and cook gently until the sauce is thick and luxurious. Serve with the hot bread.

If you loved these marrow bones in port with beer bread, then you will definitely enjoy these recipes (take our word for it):

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