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Stuffed Marrow Recipe    HT  MC   90mins


Serves 4   Hot  Beef  Vegetables  Grains Main Course   Gluten Wheat Free  Eggless




1 Onion, chopped

1 Garlic Clove, chopped

1 tbsp Olive Oil

25g/1oz Butter

225g/8oz Minced Beef

1 teasp Cinnamon

1 teasp Dill Seed

1 x 200g/7oz tin Chopped Tomatoes

300ml/10fl.oz. fresh Beef  Stock

100g/4oz Long Grain Rice

1 Large Marrow




1. Preheat the oven to 180C, 350F, Gas mark 4. Heat the oil and butter in a large pan, add the onion and garlic and sauté gently until soft and transparent. Add the cinnamon, dill seed and lamb and brown the meat on all sides.


2. Add the tomatoes, salt, pepper, stock and rice and stir well. Bring to the boil then cover and simmer for 15-20 minutes or until the rice has absorbed most of the liquid.


3. Meanwhile, cut the end off the marrow and scoop out the seeds using a long handled spoon. Fill with the meat mixture and cover tightly with foil, making sure to seal the parcel well.


4. Place in a roasting tin and bake in the centre of the oven for 45 minutes. Carefully open the foil and return to the oven for a further 15 minutes. Serve hot.





More Beef Recipes  |  Beef Cuts  |  General Beef Preparations 




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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