Hairy Bikers Stuffed Marrow is made with beef mince, carrot, onion, garlic, bay leaves, vegetable oil, tomato puree, beef stock, chopped tomatoes, butter, flour, milk, mustard, cheeses, and seasonings. It serves six and takes about 1 hour to prepare and cook.
More Hairy Bikers Recipe:
- Hairy Bikers Chicken Casserole Slow Cooker
- Hairy Bikers French Chicken Casserole
- Hairy Bikers Pea And Ham Soup
🤎 Why You’ll Love This Stuffed Marrow Recipe:
- Unique Flavor Profile: The combination of savory beef mince, aromatic vegetables, and rich cheeses creates a unique and satisfying flavor experience.
- Nutrient-Rich Ingredients: Marrow is not only delicious but also nutritious, offering a good source of vitamins and minerals. Paired with protein-rich beef and vegetables, it makes for a balanced meal.
- Impressive Presentation: Stuffed marrow has a unique and impressive appearance, making it a great dish to serve to guests or as a special family dinner.
- Suitable for Meal Prep: This recipe is excellent for meal prep as it can be prepared in advance and reheated, saving time on busy days.
- Creamy and Rich Sauce: The white sauce with mustard and cheeses adds a creamy, indulgent layer of flavor that beautifully complements the beef and vegetables.
❓ What Is Hairy Bikers Stuffed Marrow Recipe?
Hairy Bikers Stuffed Marrow recipe features marrow boats filled with a savory mixture of beef mince, carrot, onion, garlic, and herbs, topped with a creamy, cheesy sauce. It’s a hearty, flavorful dish perfect for a comforting family meal.
🍆 Hairy Bikers Stuffed Marrow Ingredients
- 250 g beef mince
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 2 bay leaves
- 2 tablespoon vegetable oil
- 1 tablespoon tomato puree
- 1 cup beef stock/broth
- 1 tin chopped tomatoes (400 g, 13 oz)
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 25 g butter
- 1 tablespoon flour
- 1 cup milk
- 1 teaspoon dijon mustard
- ¼ teaspoon ground black pepper
- 1 cup grated cheddar cheese (or any other hard cheese)
- 2 tablespoon grated parmesan cheese
🧆 How To Make Hairy Bikers Stuffed Marrow
- Cut the marrow into four equal parts. Then, use a spoon to scoop out the meat, leaving about a centimeter around the edges.
- Place on a baking sheet and drizzle with a little olive oil. Bake at 200 degrees Celsius (390 degrees Fahrenheit) for 30 minutes, or until almost soft.
- Put the onion in a pan with oil and heat it up. Once it’s hot, peel it and chop it up. Fry it until it turns brown.
- Break up the ground beef with a wooden spoon until it’s no longer pink. Put in the chopped carrots and garlic that has been removed. Also add the bay leaves, stock, and chopped tomatoes.
- Put the lid on top of the pan and cook until the liquid is gone and there is a sauce. This could take about 20 minutes.
- Season with salt and pepper, then take the pan off the heat and add the tomato puree.
- Fill up the cooked marrow pieces. Melt the butter in a pan, then add the flour and whisk it in.
- While whisking, add the milk and keep going until the sauce gets thick.
- Put in the chopped cheeses, Dijon mustard, and black pepper that has been ground.
- Use a whisk to make the sauce thick. Put the sauce on top of the meat sauce.
- Keep baking at 180 degrees Celsius (350 degrees Fahrenheit) for another 10 to 15 minutes, or until it turns golden. Add fresh parsley as a garnish, if you want to.
💭 Recipe Tips:
- Marrow Preparation: When scooping out the marrow, be gentle to avoid piercing the skin. Leaving a centimeter of flesh ensures the marrow retains its structure and doesn’t become too fragile during baking.
- Onion Cooking: Dice the onion finely for a more uniform texture in the filling. Cooking until brown brings out a sweet, caramelized flavor that enhances the overall taste of the dish.
- Meat Browning: Ensure the beef mince is thoroughly browned. This not only cooks the meat but also develops a rich flavor. Breaking it up well avoids clumps in the filling.
- Bay Leaves: Bay leaves add depth to the flavor. Remember to remove them before stuffing the marrow, as they are not meant to be eaten.
- Simmering the Sauce: Let the sauce simmer until it thickens. This concentrates the flavors and ensures a robust filling.
🍷 What To Serve Stuffed Marrow?
Serve Stuffed Marrow with a crisp green salad or steamed vegetables to add freshness and balance the richness crusty bread or garlic toast complements the dish well, perfect for soaking up the flavorful sauce light red wine can enhance the meal.
🎚 How To Store Leftovers Stuffed Marrow?
- Refrigerate: Place leftover Stuffed Marrow in an airtight container and store it in the refrigerator it will keep well for up to 3 days, preserving its flavor and texture.
- Freeze: For longer storage, wrap individual portions of Stuffed Marrow tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container they can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating
🥵 How To Reheat Leftovers Stuffed Marrow?
- Oven Reheating: Preheat your oven to 350°F (175°C) place the stuffed marrow in an oven-safe dish, cover it with foil to prevent drying out, and heat for about 15-20 minutes or until thoroughly warmed.
- Microwave Reheating: For a quicker option, place a portion of the stuffed marrow on a microwave-safe plate. Cover it with a microwave-safe lid or wrap and heat on medium power for 2-3 minutes, checking periodically, until it’s heated through.
FAQ’S
Can I make Stuffed Marrow vegetarian?
Absolutely for a vegetarian version, replace the meat with alternatives like lentils, beans, mushrooms, or Quorn. Spices and herbs can add extra flavor to compensate for the absence of meat.
How do I choose the right marrow for stuffing?
Look for marrows that are firm, unblemished, and have a shiny skin they should feel heavy for their size. Avoid marrows with soft spots or wrinkles, as these may be overripe.
How can I make sure the marrow is cooked perfectly?
The marrow should be tender but still hold its shape after cooking test it with a fork it should easily pierce the flesh. Overcooking can make it too mushy and lose structure.
Can I prepare Stuffed Marrow in advance?
Yes, you can prepare it a day ahead assemble the dish, cover, and refrigerate. Before serving, bake it according to the recipe, adding some extra time since it’s starting from a colder temperature.
How do I ensure the stuffing isn’t dry?
Using ingredients like tomatoes, stock, or sauces in the stuffing helps keep it moist also, don’t overcook the filling before it goes into the oven, as it will cook further inside the marrow.
Try More Hairy Bikers Recipe:
- Hairy Bikers Sausage Casserole
- Hairy Bikers Spaghetti Bolognese Recipe
- Hairy Bikers Salmon Tray Bake
Hairy Bikers Stuffed Marrow Nutrition Fact
Serving Size: 1 cup
- Calories: 298
- Total Fat: 5.1g
- Saturated Fat: 1.2g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 3.2g
- Cholesterol: 3.7mg
- Sodium: 63mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0.7g
- Sugars: 10g
- Protein: 1.6g
- Calcium: 32mg
- Iron: 0.4mg
- Potassium: 179.2mg
Hairy Bikers Stuffed Marrow
Description
Hairy Bikers Stuffed Marrow is made with beef mince, carrot, onion, garlic, bay leaves, vegetable oil, tomato puree, beef stock, chopped tomatoes, butter, flour, milk, mustard, cheeses, and seasonings. It serves six and takes about 1 hour to prepare and cook.
Ingredients
Instructions
- Cut the marrow into four equal parts. Then, use a spoon to scoop out the meat, leaving about a centimeter around the edges.
- Place on a baking sheet and drizzle with a little olive oil. Bake at 200 degrees Celsius (390 degrees Fahrenheit) for 30 minutes, or until almost soft.
- Put the onion in a pan with oil and heat it up. Once it’s hot, peel it and chop it up. Fry it until it turns brown.
- Break up the ground beef with a wooden spoon until it’s no longer pink. Put in the chopped carrots and garlic that has been removed. Also add the bay leaves, stock, and chopped tomatoes.
- Put the lid on top of the pan and cook until the liquid is gone and there is a sauce. This could take about 20 minutes.
- Season with salt and pepper, then take the pan off the heat and add the tomato puree.
- Fill up the cooked marrow pieces. Melt the butter in a pan, then add the flour and whisk it in.
- While whisking, add the milk and keep going until the sauce gets thick.
- Put in the chopped cheeses, Dijon mustard, and black pepper that has been ground.
- Use a whisk to make the sauce thick. Put the sauce on top of the meat sauce.
- Keep baking at 180 degrees Celsius (350 degrees Fahrenheit) for another 10 to 15 minutes, or until it turns golden. Add fresh parsley as a garnish, if you want to.
Notes
- Marrow Preparation: When scooping out the marrow, be gentle to avoid piercing the skin. Leaving a centimeter of flesh ensures the marrow retains its structure and doesn’t become too fragile during baking.
- Onion Cooking: Dice the onion finely for a more uniform texture in the filling. Cooking until brown brings out a sweet, caramelized flavor that enhances the overall taste of the dish.
- Meat Browning: Ensure the beef mince is thoroughly browned. This not only cooks the meat but also develops a rich flavor. Breaking it up well avoids clumps in the filling.
- Bay Leaves: Bay leaves add depth to the flavor. Remember to remove them before stuffing the marrow, as they are not meant to be eaten.
- Simmering the Sauce: Let the sauce simmer until it thickens. This concentrates the flavors and ensures a robust filling.