Slow Roast Marrow Bone with Cider Braised Onions & Herb Bread by Kate Lawlor

Slow Roast Marrow Bone with Cider Braised Onions & Herb Bread


8 2" beef marrow bones washed and seasoned 

1 large onion sliced 

25g butter 

100 ml chicken stock 

350ml cider 

1 tablespoon chopped curly parsley 

Sea salt 



• preheat oven to 160c /gas3/325f 

• place the marrow bones on parchment paper standing up season and roast for 2 hours 

• for the onions melt the butter in a medium sized pot add the onions and slowly sweat them down for 6 to 8 minutes 

• add the cider and stock and cook until reduced by 1\2 serve warm with the marrow and a sprinkle of chopped curly parsley

Herb Yeast Bread, serves 8

500g strong flour 

2 Tsp salt 

7g fast action yeast 

3 tbsp olive oil 

300ml water 

1 tablespoon finely chopped curly parsley 

1 tablespoon finely chopped chives 

Sea salt crystals 

1 egg 


• in a large bowl place all your dry ingredients (including herbs) and mix 

• create a well and add the oil and water mix well and tip out onto a floured surface and knead for roughly 5 to 8 minutes until it is smooth 

• place the dough in an oiled bowl and cover with cling film and leave in a warm place for one hour 

• meanwhile preheat the oven to 220c /fan 200c/gas7 

• line a tray with parchment paper 

• knock back the bread should take 5to 8 minutes , divide into 8 even dough balls and shape place on the tray and leave to proofs for a further 40 minutes 

•once proved brush with egg wash and sprinkle with sea salt crystals 

• bake for 15 to 20 minutes until golden or hollow and cool on a wire rack