Recipe: Bone marrow omelette with braised chuck and coconut beef gravy

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

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