Beef bones with marrow

Beef bones with marrow are bone pieces from the cow's skeleton that contain a fatty and nutritious marrow inside. This ingredient is highly valued in cooking for the deep and unctuous flavor it adds to broths, soups, stews, and braises.

The use of beef bones with marrow has ancient roots and is traditional in various cuisines around the world, especially in Latin America and Europe. In these regions, they are used to prepare rich and nutritious broths, which also contribute a silky texture and robust flavor to dishes.

From a nutritional point of view, marrow is an important source of healthy fats, collagen, minerals like calcium and phosphorus, and vitamins A and K. It helps add body and depth to dishes, while also providing a high energy value that can complement balanced diets.

In different Latin American countries, beef bones with marrow may be known by alternative names such as beef marrow, bone marrow, soup bones, or simply marrow bones. It is common to find them in butcher shops and markets under these names for culinary use.

When including them in recipes, it is important to boil them for a long time to extract all the flavor and fully dissolve the marrow, which melts into the broth, providing a creamy texture and a unique, irresistible taste.