Nigella Marrowbone Mince is made with minced beef, minced pork, beef marrowbone, onions, carrots, garlic, celery, red vermouth, and chopped tomatoes. This recipe creates a rich, deeply savory meat stew with luxurious marrowfat coating. It takes about 3 hours to prepare and serves 4–6.
Nigella Marrowbone Mince Ingredients
- 500g onions
- 45g beef dripping or 3 tbsp oil
- 250g carrots
- 4 fat cloves of garlic
- 1 stick of celery
- 1 tsp dried thyme
- Approx. 400g marrowbone, halved lengthways
- 500g minced beef
- 200g minced pork
- 100ml red vermouth (or red wine)
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 250ml beef stock
- 2 tsp Worcestershire sauce (gluten-free if needed)
- 2 fresh bay leaves
- 1½ tsp sea salt flakes (or ¾ tsp fine salt)
- Freshly ground black pepper
How To Make Nigella Marrowbone Mince
- Cook the Onions: Peel and cook onions in fat for 40–50 minutes until jammy and golden.
- Prepare Veg: Dice carrots, slice garlic, and celery while onions cook.
- Sauté Veg & Thyme: Add garlic, thyme, celery, and carrots to onions; cook 5 minutes.
- Melt Marrow: Scoop marrow into pan, melt gently, then add minced meats.
- Combine & Simmer: Stir in onion mixture, vermouth, tomatoes, purée, stock, sauce, bay, salt, and pepper.
- Bake the Stew: Add bones back, cover, and cook in oven at 170°C for 2 hours.
- (Optional) Add Dumplings: Remove bones after 1.5 hours and top with prepared suet dumplings.
Recipe Tips
- Long Onion Cook is Key: Don’t rush the onion stage — it’s essential for deep flavor.
- Marrow = Richness: For toast, the marrow is non-negotiable; for dumplings, it’s optional.
- Freeze in Portions: This stew freezes beautifully for quick meals on toast.
- Proper Suet Makes Dumplings: Use butcher-fresh suet for best results.
What To Serve With Marrowbone Mince
This dish is best served over toast or with fluffy suet dumplings. Avoid pasta — it’s too delicate for the intensity of this stew. Creamy mashed potatoes also pair well if dumplings aren’t your style.
How To Store Marrowbone Mince
Refrigerate: Keep in an airtight container for up to 3 days.
Freeze: Cool fully, portion, and freeze for up to 3 months. Reheat gently on the stovetop.
Marrowbone Mince Nutrition Facts
(Per Serving Estimate — based on 6 servings)
- Calories: ~580 kcal
- Total Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Sugar: 4g
- Protein: 38g
- Sodium: 950mg
FAQs
Can I skip the marrowbone?
Only if you’re making it with dumplings — otherwise, it’s essential for the dish’s richness.
Can I use just beef or just pork?
Yes, but the blend gives a better balance of fat and flavor.
Is this good for freezing?
Absolutely. Portion into containers and freeze for quick meals.
What can I use instead of red vermouth?
Red wine is a great substitute; avoid overly sweet varieties.
Nigella Marrowbone Mince Recipe
Description
Deeply savory minced meat stew enriched with luscious beef marrow and sweet jammy onions.
Ingredients
Instructions
- Cook onions in fat until soft, golden, and jammy (~40 minutes).
- Add thyme, garlic, celery, and carrots; cook 5 minutes.
- Scoop marrow into pan, melt, then brown beef and pork in it.
- Stir in all other ingredients and the marrowbones.
- Cover and bake at 170°C for 2 hours.
- Remove bones, add dumplings if desired, bake 30 more mins.
- Serve hot with toast or dumplings.
Notes
- Patience is key for soft, sweet onions — don’t rush.
- Dumplings puff up — use a large enough pan.
- Marrow makes it sticky and luxurious — keep it for toast.
- This dish improves with a day’s rest and reheating.