This recipe was a bit of a throw together meal after looking at the contents of my fridge and pantry. BUT it was a TOTAL winner 😀 we all wolfed it down and there was plenty for my wonderful hubby to happily pack for his lunch the following day.
I love using lots of standard veggies to bulk out the meat content of meals, especially the in-season, delicious vegetables! (like marrow and zucchini right now!)
I was given a glorious big yellow marrow by a lovely friend – grown fresh in her beautiful garden (yep, I have garden envy). Stuffed with beef and veggies was the perfect way to enjoy the marrow at the end of a long day.
So all you marrow growers and receivers out there – perhaps you’d like to give this recipe a whirl?!…
Roasted Marrow with Herby Beef and Veggie Filling (serves 4)
1 large marrow
1 tbsp butter or coconut oil
1 onion, finely diced
2 cloves garlic, minced
250g beef mince
1 carrot, peeled & grated
1/2 zucchini, grated
1/4 cup chopped fresh herbs of choice (I recommend parsley, dill, and chives – but use what you’ve got, a variety works well here!)
1x 400g can chopped tomatoes
1/2 tsp salt
pinch black pepper
1 handful baby spinach, roughly chopped
handful grated hard cheese (such as cheddar, colby, parmesan etc) – optional
1/4 cup fresh tomato to serve – optional
Preheat the oven to 200’C bake.
Cut the marrow in half lengthways, scoop out and discard the seeds.
Heat a large pan on the stove over a medium heat. Melt the butter or coconut oil, then add the onion and garlic, cook for 5mins or so until translucent.
Crumble in the mince then stir to break up whilst cooking until the meat has all browned. Add in the carrot, zucchini, herbs, tomatoes, salt and pepper. Mix together well then allow to simmer and cook until the liquid has evaporated so that you have a thick tomatoey sauce (this should take around 10-15mins). Chuck in the spinach and stir through, allowing it to wilt. Test your mixture and add more salt and pepper if necessary.
Spoon the mixture into the scooped out marrow then place in the oven for 20-30 mins (until the marrow is soft to the touch).
If you wish to top yours with some cheese, then switch the oven to grill, sprinkle the grated cheese over top and grill for 2-5 mins until the cheese is melted and bubbly.
Top with fresh tomato if using and serve for people to slice their chosen portion.