Don’t knock it till you try it! It’s like meat butter. Just eat it.
- Marrow bones
- Coarse sea salt
- 1. To remove the blood from the marrow, place the bones in a bowl of ice water with 1 teaspoon coarse sea salt per 1 cup water. Refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. Drain and refrigerate until you are ready to cook the marrow. Be sure to use it within 24 hours or freeze the drained bones for up to 3 months.
- 2. Preheat the oven to 450°F (230°C).
- 3. Drain the bones and pat them dry. Place them in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones. Serve the roasted bone marrow immediately with spoons.