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Bone Marrow Butter
I can't stomach (no pun intended but still a good one) raw bone marrow. It won't go down no matter how hard I try. But roasted it's the bee's knees AND the cat's meow. Great Golden Goodness. Here's a recipe I stumbled across and thought some of you might like it.
Bone Marrow Butter
(Makes about 1 cup)
Ingredients
- 6-8 marrow bones, cut short, no longer than 2 inches tall
- 1/2 cup of butter, cut into 1 inch cubes and softened
- 1/4 tsp. sea salt
- 1/4 tsp. dried rosemary
- 1/4 tsp. fresh parsley, chopped fine
Directions
- Preheat oven to 425F. Spread bones out on cookie sheet lined with parchment paper, marrow side up.
- Roast bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through.
- Let marrow bones cool to touch, then scoop out marrow.
- Add marrow, butter, salt, parsley and rosemary to a food processor. Blend until incorporated.
- Serve.
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Never had raw marrow, but have sucked the bones dry off of some good ribs!
Do you split the bones before cooking?
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Either cross ways or long ways. Your choice. For the recipe above it's cross ways. Roasting bones cut cross ways provides an even heat all around the marrow.
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Love marrow bones.
I think I'd skip the blender part. Too slurpy-like.
Just mix it up real good.
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I have a knuckle in the box at the moment. I'm going to roast it tomorrow.
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