Beef Bones

Marrow bones are beef leg bones cut to expose the marrow inside, the fatty core that turns a pot of broth rich and glossy. Singapore cooks simmer them for pho, bak kut teh, or a plain bone broth, usually four to six hours on low heat. Some cooks roast the pieces at high heat first and scoop the marrow onto toast with a pinch of salt. When you buy, look at the cut: a cross-cut piece shows a full ring of marrow, while a lengthwise canoe-cut is easier to scoop straight from the bone.