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Bone marrow is the fatty, gelatinous tissue inside bones. It is prized by chefs for its rich, buttery flavor and has been consumed by humans for thousands of years.
Roast marrow bones cut lengthwise or in cross-sections at 450F for 15-20 minutes. Scoop the soft marrow onto toast, sprinkle with flaky salt, and enjoy.
Bone marrow is nutrient-dense with collagen, glycine, and fat-soluble vitamins. A small serving provides significant nutrition. The key is moderation.
Bone marrow has a rich, buttery, slightly meaty flavor with a smooth, creamy texture when warm. It is often described as meat butter.
Refrigerate marrow bones for 3-5 days or freeze for up to 12 months. Roast at 450F for 15-20 minutes.
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