Bones are inexpensive and can be found at any butcher shop (or use your own from home harvests.) It’s rich, warm, salty, buttery, and chock-full of health-promoting collagen and micronutrients that our bodies need. It tastes delicious spread like butter across warm, crispy toast, but the most satisfying way to enjoy it is straight up, on its own.
Don’t forget to save the bones once you’re done to make that yummy broth, found here.
4 Cross-cut Beef Femur (marrow) Bones, 2-inches long
Coarse Sea Salt
- Preheat oven to 450° F
- Place the bones cut side up on a rimmed baking sheet lined with parchment paper. Sprinkle the bones with coarse salt.
- Cook until the marrow is softened and starts to bubble and brown, about 20 minutes. To test the softness of the marrow, stick a fork or toothpick into it; the marrow should be gelatinous and soft all the way through.
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.