📝 About This Recipe
A quintessential British garden classic, the stuffed marrow is a nostalgic celebration of late-summer harvests. This recipe transforms the mild, buttery flesh of the marrow into a vessel for a rich, herb-infused beef and tomato ragu, topped with a golden, sharp cheddar crust. It is a comforting, rustic main course that perfectly captures the charm of traditional English country cooking.
🥗 Ingredients
The Marrow
- 1 piece Medium Marrow (approx. 1.5kg, washed and halved lengthwise)
- 2 tablespoons Olive Oil (for drizzling)
- 1 pinch Sea Salt and Black Pepper (to taste)
The Savory Filling
- 500 g Lean Ground Beef (high-quality British beef preferred)
- 1 piece Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 piece Carrot (finely grated)
- 1 piece Celery Stalk (finely chopped)
- 2 tablespoons Tomato Paste
- 400 g Canned Chopped Tomatoes (one standard tin)
- 1 tablespoon Worcestershire Sauce (for depth of umami)
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem)
- 150 ml Beef Stock
The Gratin Topping
- 1 cup Fresh Breadcrumbs (Panko or homemade)
- 100 g Mature Cheddar Cheese (grated)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F/Gas Mark 5). Line a large roasting tin with parchment paper to prevent sticking.
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2
Slice the marrow in half lengthwise. Use a large metal spoon to scoop out the seeds and the soft, fibrous core, creating a 'boat' shape with a 1.5cm thick wall. Discard the seeds.
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3
Lightly score the inside flesh of the marrow in a diamond pattern, being careful not to pierce the skin. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
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4
Place the marrow halves cut-side up in the roasting tin, cover with foil, and par-bake for 20 minutes to soften the flesh slightly.
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5
While the marrow is in the oven, heat the remaining olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
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6
Add the onion, carrot, and celery to the skillet. Sauté for 6-8 minutes until the vegetables are soft and the onion is translucent.
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7
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly and smells fragrant.
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8
Pour in the chopped tomatoes, beef stock, Worcestershire sauce, and fresh thyme. Bring to a simmer.
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9
Reduce the heat to low and let the sauce bubble gently for 15-20 minutes until thickened and glossy. Season generously with salt and pepper.
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10
Remove the marrow from the oven and carefully drain away any excess liquid that has pooled in the center.
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11
Spoon the beef mixture into the marrow cavities, mounding it up slightly if you have extra filling.
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12
In a small bowl, mix the breadcrumbs, grated cheddar, and chopped parsley. Sprinkle this mixture evenly over the beef filling.
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13
Return the marrow to the oven (uncovered) and bake for a further 25-30 minutes, or until the marrow is tender when pierced with a knife and the topping is golden and bubbling.
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14
Remove from the oven and allow to rest for 5 minutes. This helps the marrow firm up slightly for easier slicing.
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15
Slice into thick rounds and serve immediately, ensuring everyone gets a generous portion of the crispy topping.
💡 Chef's Tips
If the marrow is very large, the skin can be tough; you may want to peel strips of skin off (zebra style) before roasting. Don't skip the par-baking step, as the marrow takes longer to cook than the filling needs. For a vegetarian version, replace the beef with green lentils or a mix of chopped mushrooms and walnuts. If the marrow releases too much water during the final bake, carefully baste the outside of the marrow with the juices to keep it moist. Use a very sharp cheddar (Extra Mature) to ensure the flavor stands up against the mildness of the marrow.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes to soak up the savory juices. A crisp green salad with a sharp mustard vinaigrette cuts through the richness of the beef. Pair with a glass of robust British Ale or a medium-bodied Red Wine like a Merlot. Steam some seasonal green beans or purple sprouting broccoli as a vibrant accompaniment. For a true Sunday roast feel, serve with a side of buttery roasted root vegetables.