How to cook bone marrow

Called the Butter of the Gods, roasted bone marrow sounds a little gourmet but is incredibly easy to do at home. It is the gelantinous middle of a bone and is filled with calcium, collagen, and healthy fats. It’s a special occasion meal for sure, but we’re all allowed to indulge once in a while.

How to buy beef bones for roasted marrow:

• When purchasing bone marrow bones, ask your butcher for pieces cut from the center of the leg bone. This area tends to have a higher ratio of marrow to bone
• You can ask your butcher to cut the bones lengthwise or crosswise. Lengthwise is easiest for serving and doesn’t require tiny spoons to eat; cross cut will take less time to cook
• Use the freshest bones possible – this means they should be clean of meat and the marrow should be a white-pinkish colour
• The bones should not have a strong odour

There’s no reason why you shouldn’t roast the marrow and simply spread it on lovely toast like butter. But you could also gussy it up with a little ease.
Leftover roasted marrow will keep for 2 days in the fridge or up to 3 months in the freezer in an airtight container.

• Thinly slice shallots, preserved lemon and toss both through a salad of microgreens to serve with the marrow, along side toasted sourdough
• Scoop it out, blend with butter, garlic and rosemary for an amazing flavoured butter that will freeze well for easy bistro vibes with a steak
• Level up your charcuterie board and serve alongside pickled vegetable, quality cheese and sliced baguette
• Add to soups, stews and braises for an extra flavour boost

Chefs tip:

A soak overnight in water will remove any remaining impurities and firm up the marrow