Preparing Bone Marrow: Oven-Roasted Bone Marrow

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Bone marrow; the butter of the gods. It’s a trendy “odd bit” that graces the menu of many restaurants. But bone marrow is also a nutrient-dense superfood that is very easy and quick to prepare yourself at home. This recipe shows you one method — simple roasted bone marrow.

Bone marrow was really rediscovered in recent years and elevated back to the status it has enjoyed in the past — namely, a delicious and nutritious treat. As with all trendy things, the price has risen dramatically to reflect this newfound modern status too. But you can still find bone marrow on the cheap if you look for it.

What Does Bone Marrow Taste Like?

You are most likely to have access to beef bone marrow, so this recipe assumes beef. However, you can get it from other ruminants as well as wild game meats like elk.

Bone marrow has a distinct flavour that is reminiscent of brown butter and chestnuts.

The taste is sweet, mild, and creamy and will vary from one animal of the same species to the next. Veal, for example, will have the mildest flavour profile.

Sources  of Bone Marrow:

• Shanks
• Neck Bones
• Oxtail
• Knuckles
• Spine

The Different Ways To Prepare Bone Marrow

There are many ways to prepare bone marrow, including:

• Roasted bone marrow
• Smoked bone marrow
• Soup
• Sauces

Roasted Bone Marrow

Roasted bone marrow is the quickest and simplest way to prepare this “odd bit.” And since bone marrow doesn’t require much in the way of seasoning, it is very easy for anyone to attempt on their own.

All you need is a baking sheet, sea salt, and freshly cracked black pepper.

Bone Marrow Nutrition

Bone marrow contains some powerful and important nutrients.

I consider it an important, nutrient-dense superfood and include it in my diet on a regular basis.

Collagen

Collagen is the big one — bone marrow is brimming with collagen, the most abundant protein in the human body. Collagen has been proven to improve the texture and elasticity of ageing skin, and to even reduce the appearance of deeper wrinkles (but not fine lines).

Collagen can greatly improve joint health, recovery, and mobility.

Bone marrow is also a rich source of glycine, glucosamine, chondroitin, and conjugated linoleic acid (CLA).

Conjugated Linoleic Acid

Conjugated linoleic acid (CLA), is a type of fat that decreases inflammation in the body and enhances the immune function.

Glycine

Glycine is the main amino acid of collagen.

Glycine is needed to produce a powerful antioxidant called glutathione which protects your cells from free radical damage — a potential underlying factor in many diseases.

Glycine is also needed to make creatine in your body, a compound which provides your muscles with energy.

It has also been studied for potential effects on bone health, brain function and neurological conditions like Parkinson’s and Alzheimer’s disease.

There are even many sleep benefits associated with glycine — try a cup of bone broth rich in bone marrow before bedtime each night and see if you notice a difference in your quality of sleep.

Glucosamine

Glucosamine plays a hugely important role in building (and rebuilding) cartilage, it is a popular supplement to treat arthritis and osteoarthritis.

Chondroitin is another vital part of the cartilage. Studies have found that taking chondroitin can prevent cartilage from breaking down and can also stimulate its repair mechanisms.

As well as the above — bone marrow also small amounts of the B vitamins, protein, iron, and more.

This is why I consider it a superfood, as much as I loathe that word.

Serving Bone Marrow

Serve roasted bone marrow as an appetizer.

I usually just eat it straight-up with a spoon — they make special bone marrow spoons even!

But you can also serve it with some crusty bread on the side, or with a vinegary parsley salad to cut through the richness.

You can’t go wrong no matter what.

Prepping Raw Bone Marrow

This step is entirely optional and I never bother myself.

Bone marrow turns from bight creamy pink-white to grey after cooking. But soaking it in salted water for 24 hours can make the colour more “appetizing” if you’re new to this type of food.

Just make sure to change the salted water several times in that 24 hour period.

I hope you enjoy this simple recipe, I’ll be back with more bone marrow recipes.

 

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