Marrow

Beef marrow is sometimes used in sauce making, especially for traditional Sauce Bordelaise. Some wholesalers sell perfect cylinders of marrow already removed from the bone but if these are unavailable, buy marrow bones cut into 2-inch (5 cm) lengths. Press firmly on one end with both thumbs to push out the marrow. When this method does not work, set the bone, end up, on a butcher block and crack the outer bone (try to avoid hitting the marrow) with a cleaver in two places and removing the marrow.