Bone Marrow Duchess Potatoes with Braised Beef Cheeks


Duchess Potatoes:

  • 24 (3-inch) split marrow bones
  • 5 pounds Idaho® Russet potatoes, peeled and diced
  • ¼ cup parsley
  • 6 each egg yolks
  • As needed salt and pepper 
  • ¼ cup melted butter
  • ¼ cup breadcrumbs, for dusting

Beef Cheeks:

  • 3 Tablespoons olive oil
  • 4 pounds beef cheeks, cleaned, small dice
  • 1 ½ pounds small dice mirepoix
  • 3 ounces garlic, minced
  • 1 pint red wine
  • 2 quarts beef stock
  • ¼ cup chopped thyme
  • 3 each bay leaves
  • 2 Tablespoons kosher salt


  1. For the Duchess Potatoes: Preheat the oven to 350 degrees F.
  2. Place the bones, cut side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 20 to 25 minutes.
  3. Meanwhile, boil salted water for the potatoes and let them cook until soft, about 25 minutes.
  4. Remove the marrow bones and keep aside. Drain the potatoes. Mash until smooth. Cool to room temperature. 
  5. Using a spoon, scoop out the marrow with the juices. You should have about 1 pound. Add it to the mashed potatoes. 
  6. Fold in the parsley and egg yolks. Season with salt and pepper. Place the potatoes in a piping bag.
  7. For the Beef Cheeks: Preheat the oven to 300 degrees F.
  8. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and cook until browned, about 4 minutes per side. 
  9. Add the mirepoix; cook until tender, about 20 minutes. Stir in the garlic and cook until fragrant, about 2 minutes.
  10. Pour the stock and wine into the Dutch oven; bring to a boil. Lay a piece of parchment paper over the surface. Cover with a tight lid. Simmer on the stove or place in the oven for 3 to 4 hours. Add more stock or red wine if you need more liquid.
  11. To Assemble:  Fill the empty bones with braised beef cheeks and top with piped duchess potato. Brush with the melted butter and dust with breadcrumbs.  Bake in a 350-degree F oven until the beef reaches an internal temperature of 165 degrees F.

Chef Notes:

The potato to marrow ratio should be 4-parts russet potato to 1-part marrow.

Print Recipe

Yield: 24 Servings

Chef Thomas Horner

Share this Recipe