Wagyu Bone Marrow Mash
Perfect when served with our Wagyu Steak Pie.
Ingredients
- 1kg Maris Piper potatoes
- 200g salted butter
- 4 halves Wagyu beef bones
- Small bunch of rosemary
- 4 garlic cloves, crushed
- Pinch of salt
Method
- Preheat the oven to 180°C.
- Peel the potatoes and dice them into even chunks. Place in a pan of cold, salted water and bring to the boil.
- Reduce to a simmer and cook for 15–25 minutes, until easily pierced with a fork but not falling apart completely.
- Place the halved beef bones on a baking tray. Season the bone marrow generously with salt and pepper, lay a branch or two of rosemary over the marrow, and sprinkle with the crushed garlic.
- Bake in the oven for 10–20 minutes, depending on the thickness of the marrow. The marrow should start to melt and bubble around the edges but should not slide out of the bones.
- Drain the potatoes and mash vigorously with a hand masher or potato ricer.
- Add the butter and continue mashing until smooth. Fold in the cooked bone marrow and serve immediately.
