Roasted Bone Marrow and Organic Pastured Butter, whipped together – YES PLEASE!
This easy recipe is sure to be your new favourite. Want to impress folks at a dinner party? Put some Bone Marrow Butter on your roasted or braised meat just before serving.
- Marrow Bones (I use Elk, Bison and/or Beef)
- Sea Salt & Black Pepper
- 1/2 cup Organic Pastured Butter – Room Temperature
- Parsley flakes
Roast the Marrow Bones at 350 for 2 hours from frozen or thawed.
Let them cool enough that you can hold on to them. The Bone Marrow in the center of the cut shanks should fall out when shaken a little or a little help with a fork or knife can help to pull out the roasted marrow.
Let the bone marrow reach room temperature.
The yield was about 1/3 of a cup.
Whip the pastured organic butter. Add in the room temperature marrow, salt and pepper and parsley. Whip until smooth and creamy.
Take out of the mixing bowl and place in wax paper or plastic wrap, form a rough cylinder. Place in the fridge to harden.
To service, slice off thin rounds from cylinder and set on top of hot roasted or braised meats, or in mashed potatoes or your favourite veggies for a really creamy, smooth and wonderfully flavoured treat.
TIP – use the roasted marrow bones to make bone broth! Put them in the crock pot in high, add some pepper, 1 tblsp apple cider vinegar, onions, bay leaf, garlic and carrorts and celery or any veg, kale is great. Add 4 L of water, cook on high from 24 hours to 4 days. I have it on the counter and drink a cup each day like tea, and add a cup of water or more in as it cooks.