Psst! I once saw one of your favorite real food bloggers eating mystery meat with gravy glopped on top. Oh yes, before Kristen Michaelis of Food Renegade and I discovered real food, we slogged through an 8 am college logic class together. She was – and is – one of my favorite people, and I am so honored that she is guest posting on Mommypotamus today!
Bone Marrow Butter is a little exotic, a little decadent, and whole lot of delicious yumminess packing an out-of-this-world nutritional punch.
I’d never imagined it, let alone tasted it, until a couple of weeks ago when I was attending Monica Corrado’s Teacher Training at Sunrise Ranch, CO. Sous Chef Ace Linne-Speidel brought it out at dinner our first evening there, all while extolling the virtues of roasted marrow from grass-fed cows and appreciating the depth and quality of grass-fed butter.
As the week progressed, he whipped his Bone Marrow Butter into mashed sweet potatoes at lunch, spread it over grass-fed steaks with breakfast, and brought it to the table for students to use with abandon on slices of homemade sourdough.
I couldn’t get enough of it. Needless to say, as soon as I got home I whipped up a batch of Bone Marrow Butter. So far, my favorite way to use it has been to spoon it into a hearty beef stew with mushrooms.
If you’ve never tried roasted bone marrow, you’ve been missing out. Not only is roasted marrow a traditional culinary staple in dishes around the world, but it’s a gourmand’s dream because of it’s rich umami and light, melt-in-your mouth texture.
Bone marrow is also full of beautiful phospholipids and methionine which are essential for proper brain growth and function. And as an added bonus, the monounsaturated fats found in marrow have been shown to improve cardiovascular health.
Coupling bone marrow with savory herbs and butter from grass-fed cows? Genius.
That’s because butter from grass-fed cows is not only delicious, it’s actually a health food.
Bone Marrow Butter
(makes about 1 cup)
- 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 (where to buy sea salt)
- 1/4 tsp. dried rosemary (where to buy organic dried rosemary)
- 1/4 tsp. fresh parsley, chopped fine
- 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.