Bone Marrow Omelette with Braised Chuck & Coconut-Beef Gravy – Portion Size: 1
Ingredients
For the Braised Beef Filling (to be prepared in advance):
- Chuck meat – 100g
- Bone marrow (to mix into braised meat) – 15g
- Onion – 30g, roughly chopped
- Celery – 20g, roughly chopped
- Garlic powder – ¼ tsp
- Beef stock – 200ml (or enough to cover the meat)
- Salt – to taste
- Black pepper – to taste
- Oil – 1 tsp (for searing)
For the Omelette:
- Free-range eggs – 4
- Gruyère cheese, grated – 20gm
- Salt – to taste
- Pepper – to taste
- Butter or oil – for cooking
For the Gravy:
- Beef stock – 50ml
- Coconut cream – 20ml
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For the Side:
- Roasted bone marrow – 1 piece (oven-roasted at 240°C for 10–15 minutes)
Method
1. Braise the Chuck (Prepare in Advance):
- Heat oil in a pan and sear the chuck meat on all sides until browned.
- Add chopped onion, celery, garlic powder, salt, and pepper.
- Pour in beef stock until the meat is just covered.
- Cover and braise on low heat (or in the oven at 160°C) for 2–3 hours, or until the meat is tender and pulls apart easily.
- Once cooked, shred the meat and mix in 15g of cooked bone marrow for added richness. Set aside or refrigerate until ready to reheat.
2. Roast the Bone Marrow :
- Roast the bone marrow piece in a preheated oven at 240°C (465°F) for 10–15 minutes, until soft and bubbling. Keep warm.
3. Prepare the Gravy:
- In a small saucepan, warm 50ml of beef stock.
- Stir in 20ml of coconut cream and simmer gently until the sauce is smooth and slightly thickened.
4. Make the Omelette:
- Crack the eggs into a bowl, season with salt and pepper, and whisk well.
- Heat butter or oil in a nonstick pan over medium heat.
- Pour in the eggs and cook gently, swirling the pan to form an even layer.
- When nearly set, add the warm braised beef filling and grated Gruyère cheese.
- Fold the omelette and let the cheese melt slightly inside.
5. To Plate:
- Serve the omelette on a plate.
- Spoon the beef-coconut gravy on the center.
- Place the roasted bone marrow next to the omelette for the final touch,
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