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- Certified Piedmontese Grass Fed Beef Split Marrow Bones
- Olive Oil
- Salt
- Pepper
Cover the bones in enough salt water to cover, and let brine and refrigerate for 24 hours. This will help draw out the impurities in the bones and leave the marrow nice and white.
See Also
Bone marrow biopsy and aspirationRoasted Bone Marrow with Smashed Olive SaladEverything You Need to Know About Bone Marrow Nutrition (Plus, a Recipe)AskUSDA-Brine mixture – 1sp of salt for every cup of water and enough water to cover the bones.
Preheat oven to 450, season bones with oil, S&P, and roast bones for 15-20 minutes or until marrow starts to pull away from the sides.
Then you can serve sa it or with one of our chimichurri recipes. Garnished with lemon and parsley, etc. Mix into room temp butter for a bone marrow compound butter, etc.
Smear on toast, or mix bone marrow into the chimichurri for a bone marrow chimichurri.
