Roasted Bone Marrow Recipe (2024)

FAQs

Do you have to soak bone marrow before roasting? ›

(Some recipes we've read recommend soaking the bones in salted water for while before cooking, but we've never found it to make much of a difference). The key to nailing roasted marrow bones is to be aggressive, both with your seasoning and roasting temperature.

Bone marrow is full of collagen, which improves the health and strength of bones and skin. It is also rich in glucosamine, a compound that helps against osteoarthritis, relieves joint pain, and reduces inflammation in the joints.

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes.

As long as the meat reaches a safe temperature, it's perfectly safe to eat the marrow inside the bones. Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source.

To add flavour to your marrow, pan-fry in butter with shallots, garlic, herbs and a squeeze of fresh lemon before returning to the bone, as Mark Hix does in his recipe. Below is a simple recipe for roasting bone marrow in the oven, perfect for serving on toast.

Cooking bone marrow

Once the bones are cleaned up, transfer them to a baking tray. You can keep them natural with a sprinkling of salt and pepper, or add a herbed mix of parsley and garlic. Put the tray in a preheated oven at 350ºF/180ºC for about 15-20 minutes.

How often should I eat bone marrow? You should eat bone marrow twice per week for best results. It has important nutrients that we lack in our Western Diet that are beneficial for skin health, brain health, blood sugar, immunity ands stem cell formation.

The bottom line on bone marrow nutrition

Bone marrow, like a lot of other offal, is high in calories and dense with fats. It isn't as much of a knockout as liver or kidneys, but there is some early evidence that the collagen and some compounds found within bone marrow are good for you.

Like bone broth, people consume marrow for the healthy fats, amino acids, vitamins, and minerals it contains. The benefits of both broth and bone marrow are not all that different: helping boost the immune system, supporting a reduction in inflammation associated with joint pain, and aiding in weight management.

To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.

What to pair with bone marrow? ›

Roasted bone marrow served on toast is one of the classic gourmet dishes with origins extending at least as far back as France in the 1600s. The modern take on the dish often involves serving the roasted bones with toast, a small heap of grey sea salt, and an herb salad.

Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone.

Raw Bone Marrow has become extremely popular amongst the Carnivore and Ancestral eating communities. Raw Bone Marrow is surprisingly palatable, clean tasting, easily digested and pairs well with a sprinkle of Kosher salt.

Bone marrow is loaded with good saturated fats, minerals, and proteins like collagen. It can be eaten straight out of the bone, spread on bread, or even used on tacos. The marrow bones can also be simmered with vegetables to make a nutritious bone broth.

What does bone marrow actually taste like? Many people say it has an umami flavor and tastes very buttery and creamy because of its high fat content. Cooked properly, it has a slightly sweet, savory full-bodied flavor.

Sometimes we just make a gift of some good leg bones, which are prized and expensive. To achieve a milky-white broth, it's important to soak the bones in cold water first, then blanch them in boiling water for 10 minutes. You'll be surprised at all the impurities and blood that emerge.

You don't have to, it just gets rid of some of the blood, which only affects the appearance of the final product, making it look a bit lighter in color. You'll be happier if you do. It makes for a cleaner roast.

If you use Marrow Bones to make bone broth or soups, the marrow will dissolve into the liquid and leave you with clean bones after slow cooking your bone broth.

Then, add your marrow bones to a sheet pan and freshly minced garlic. Shake the pan to mix the ingredients together and pop it in the oven for twenty minutes. You will know the marrow is cooked when a knife passes through the marrow with no resistance.