Bone Marrow Recipe: Buttery and Surprisingly Simple

Some foods are comforting. Others practically dance on your taste buds. Bone marrow can tango with the best of them. With the recent foodie craze, bone marrow became part of upscale restaurant menus. It’s incredibly rich, smooth, and savory. Better yet, you can make bone marrow at home easily.

The first time people enjoy warm bone marrow over rustic bread, they discover a flavor that can easily turn into an ongoing craving. This guide takes you butter-knife-deep into everything you need to know to cook, grill, and bake bone marrow successfully. Try the recipes, or create your own. With a little practice, you can create culinary sensations.

Bone Marrow Basics

What is Bone Marrow? Most often made from beef femur bones, it’s the soft fatty tissue within. When grilled, it becomes soft like butter and equally spreadable.
Is Bone Marrow Healthy? The collagen in bone marrow has many benefits, including regulating inflammation, improving skin and joint health, and supporting the immune system.
Why do People Like Bone Marrow? It boils down to a sense of luxury, richness, and flavor. Bone marrow can elevate even the simplest of dishes.
Is Bone Marrow Overrated? That depends on who you ask. You know how some people love blue cheese, and others think it should be banished? Bone marrow evokes a similar reaction. In my book, it’s vastly underrated.

How to Cook Bone Marrow

Bone marrow may look like it’s difficult to make, but no worries. It’s not intimidating at all.

Grilling Bone Marrow (Charcoal and Gas)

Grilling adds depth to bone marrow, making it incredibly yummy. “ridiculously good.” Just preheat your grill to medium-high. Put the sliced bone marrow cut-side up in a spot where they won’t tip (dribbling out all that goodness). Grill until bubbly (10-15 minutes), add finishing salt, citrus zest, or herbs. Cuso’s Lemon Pepper or Cowboy Butter Seasonings are well-suited to the job.

Oven Baked Bone Marrow

If you are just starting your bone marrow-making adventure, your oven is a fantastic ally. Set the oven to 450°F. Assemble the bones in an oven-safe dish, upright. Roast until bubbly and slightly soft (15-20 minutes). Serve with flake salt, fresh cracked pepper, or Cuso’s Roasted Garlic and Onion Seasoning.

Alternative Methods for Cooking Bone Marrow

Sous Vide Marrow Bones: Soak the bones for an hour in cold water. Preheat the water in the machine to 155°F. Drain the bones and pat dry. Season them lightly with salt, then seal them in the vacuum bag for 1 hour.
Broth Simmered Marrow Bones: Marrow bones make exceptional broths and stocks. Rinse, then roast the bones at 425°F for 45 minutes. Simmer the bones afterward for at least 8 hours, but a whole day is best for extracting the most flavor. Make sure the bones are fully submerged the whole time. As scum comes to the top of the pot, skim it off.
Pan Roasted Marrow Bones: Another simple and tasty approach. Soak the bone in salt water for 6 hours if they are quite clean. Otherwise, soak for 24 hours, changing the water four times. Remove and pat them dry. Apply a little olive oil to the top and sprinkle with Cuso’s Gravel Seasoning. Roast, marrow-side up, at 450°F for 15 minutes, until soft and tender. If you wish, add a little fresh parmesan on top. Garnish with green onion, shallots, or parsley.
Smoking: Some say that smoked bone marrow is the “butter of the gods.” The best woods to use are mild ones, so they don’t overwhelm. Think cherry, apple, pear, or pecan. Set the smoker to 350°F. Smoke for 30 minutes (this caramelizes the marrow). You can season it beforehand with parsley, rosemary, thyme, salt, and pepper, if you wish. Or add a little Cuso’s Dirt® Seasoning to enhance the flavor further.

Recipe Ideas

There are numerous ways you can use bone marrow other than just scraping it out onto bread. Here are some ideas to inspire:

Bone Marrow Broth

Bone marrow broth is flavorful and filled with nutrients. You begin roasting 2-3 pounds of marrow bones at 425°F for 30 minutes (until browned). Place them in a stock pot with onions, carrots, celery, garlic cloves, a bay leaf, some peppercorns, parsley, and a splash of apple cider vinegar. Keep it simmering for 12-27, adding water as necessary. Strain the broth, then chill. Remove the fat layer (you can use this for frying, etc.). It’s ready to use.

Grilled Bone Marrow

Grilling bone marrow evokes thoughts of a rustic steakhouse. You start with water-soaked canoe-cut bones, lightly oiled, then sprinkled with Cuso’s Gravel Seasoning and/or Cuso’s Lemon Pepper Seasoning. Grill cut-side up at 450°F for about 17 minutes until the marrow browns slightly. Try making it into a compound butter with garlic confit, or just spread it over a good steak and artisan bread.

Bone Marrow Butter

Bone marrow butter is one of those condiments that’s difficult to describe, but trust me when I say you’ll never forget the unctuous flavor. Mix softened butter with parsley, roasted garlic, onion powder, smoky paprika, and Cuso’s Lemon Pepper Seasoning. Besides slathering it on steak, try it on artisanal crackers, in mashed potatoes, or apply it to corn on the cob. Note: If you have leftovers, wrap them up like a log and place the compound marrow butter in the refrigerator. Just let it come to room temperature before using it again.

Beer Braised Bone Marrow

Beer-braising marrow bones creates a deep, bold flavor with malty notes. Set the oven to 400°F. Put the bones upright in an ovenproof dish. Sprinkle with flake salt and set aside. In a small skillet, melt some butter, sauté an onion, add garlic, and cook until fragrant. Slowly pour in one bottle of dark beer (your choice). Simmer for 5 minutes. Add some beef broth with splashes of balsamic and Worcestershire. Pour this mixture around the marrow bones in the pan. Roast for 20 minutes

Bone Marrow Infused Beef Tartare

If beef tartare weren’t luxurious enough, adding bone marrow takes it over the top. This recipe for beef tartare infused with bone marrow isn’t difficult, but it’s sure to be a crowd pleaser. I begin by roasting the marrow bones at 425°F for 20 mins. Mince up the beef with honey, soy sauce, ginger paste, sesame oil, Chinese vinegar, and chili oil. Gently fold the marrow into this mix. Bone marrow-infused beef tartare makes an awesome wonton chip dip.

Roasted Bone Marrow

A classic approach for cooking bone marrow that keeps it simple. After soaking your bones, you’ll pat them dry. Next, drizzle with olive oil and sprinkle Cuso’s Roasted Garlic and Onion Seasoning over top. Roast at 450°F for 15 minutes,

Herbed Bone Marrow

This recipe is pretty basic. Place the bones marrow-side up. Drizzle them with olive oil and add a shake of Cuso’s Cowboy Butter Seasoning. Roast seasoned marrow bones at 450°F for 15-20 minutes.

Cheesy Bone Marrow

If you’re looking for a little indulgence, roast marrow bones at 425°F for 15 minutes. Top with parmesan, cheddar, blue cheese, or Gruyère for another 3 minutes. Garnish with lemon zest and parsley.

Bone Marrow as a Condiment

Bone marrow is very spreadable, making it an ideal condiment.

Whip it with butter and herbs
Roast and spread or add to other side dishes (over green beans, for example)
Add it to Aioli or mayonnaise

Ways to Eat Bone Marrow

Many people are surprised to discover that bone marrow is very versatile. The most classic application is spreading it on bread or rolls. You can also:

Melt it on the steak, just before serving
Mix it into mashed potatoes
Stir it into rice, pasta, or risotto
Add to finishing sauces
Mix it with ravioli filling
Apply as a pho garnish
Add to the Bourdelais sauce
Mix into ground meat for more juiciness
Use it as a topping for grilled vegetables

Tips for Success with Homemade Bone Marrow Recipes

Ask your butcher for quality bones. Many chefs prefer that they come from grass-fed cows.

Keep spices simple. Salt and acid are really all you need

Watch cooking times. You want the marrow soft, not totally melted

Serve immediately

Common Mistakes to Avoid With Bone Marrow Recipes

Using poorly cut or small bones
Foregoing seasoning
Overcooking (the marrow will disappear)
Letting it get cold (this is a dish best served hot)

How to Store Raw and Cooked Bone Marrow

Raw Marrow Bones: Refrigerate the bones for up to three days. In the freezer, 3-6 months

Cooked Bone Marrow: Place in an airtight container in the refrigerator for up to 2 days. Shelf life in the freezer: 3-6 months

Marrow Bone Broth: 4-5 days in the refrigerator; 3-4 months in the freezer

FAQs

Should I soak marrow bones before using?

I recommend it. Soaking the marrow bones in salt water for 12-24 hours makes the finished dish's flavor cleaner.

What are bone marrow’s health benefits?

Three components in bone marrow are good for you. Myeloid tissues support a healthy immune system. Glycine can help decrease inflammation, and collagen aids skin and joints.

Is bone marrow high in fat?

Yes. You don’t want to over-indulge. 1 ounce of bone marrow has 22 grams of fat.

What are the best types of bones?

For the most amount of marrow, get beef femur bones.

Can you get marrow from animals other than cows?

Yes, with different results. Lamb has a delicate, rich flavor and smaller bones. Venison is somewhat gamey and has less fat. Pork has a very mild texture and flavor. Poultry bones have little marrow, making them best for stocks.

Can I add barbecue sauce to marrow bones?

Absolutely. When you are smoking or grilling, add a sauce like Cuso’s Lava or Cuso’s Mud. Brush it on in the last few minutes of the cook.

Is bone marrow ever used in desserts?

Yes, but not for flavor. Rather, use it sparingly for fat content. It works best in chocolate desserts, custard, ice cream, pastries, doughnuts, toffee, and caramel. Do not, however, use it in any delicate recipe, such as meringues.

Side Dish, Dessert, and Beverage Suggestions that Pair with Bone Marrow

Sides: Roasted vegetables of any kind. Light salads with citrus-vinaigrette dressing. Bitter greens and crusty bread.

Dessert: Caramelized pears. Apple tart. Sorbet.

Beverages: Stout beer. Sparkling green tea. Cabernet Sauvignon. An Old Fashioned.

The Bare “Bones”

Because bone marrow is not currently widely used, it’s like a secret sauce to your recipes and meal plans. You don’t need to make a ton of it. A little goes a long way, and people will remember the experience.

Stay tuned to Instagram (@Cusos) for more great (and sometimes unusual) recipe ideas. Share some of your own!

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