Ingredients
- 2 long beef marrow bones cut lengthwise in half
- 2 sticks butter at room temperature, unsalted
- 1 tablespoon flat-leaf parsley finely minced
- 1 whole anchovy filet or one teaspoon anchovy paste
- 1 tablespoon capers rinsed and finely chopped
- Sea Salt
- Fresh black pepper
Instructions
- To remove blood, heavily salt some water in a pan long enough to hold bones. Place bones in water, cover and place in fridge for 1 day or more When marrow is white - good to go. Salt Water should absorb blood, marrow should be white.
- Preheat your oven to 400° Fahrenheit
- On a baking sheet, lay out your marrow bones, evenly spaced.
- Sprinkle with some sea salt and freshly cracked black pepper.
- Place sheet in hot oven and bake for 15 minutes. Remove and set aside, allowing the bone marrow to cool completely to room temperature. (You can serve hot roasted bone marrow just like this too, it goes great on bread)
- Mix the butter, parsley, anchovy, capers, salt together. Make sure the anchovy and capers are fully incorporated. When the marrow cools, stir it into the mixture before adding it into in a food processor. You can use a hand mixer too. Pulse until fully blended.
- Serve on warm, rustic sourdough bread as a snack or appetizer. Store the rest by placing the mixture on a long piece of plastic wrap. Cover mixture completely in wrap and spin around to form cylinder for easy slicing. Place in fridge for 2 hours or longer. Can be frozen for many months.
- This compound butter tastes great on bread, steaks, with roasted vegetables and potatoes. Use it to dip french fries into. Adjust the salt level to your taste, adding more as needed.
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