Roasted Bone Marrow

 烤牛骨髓

Bone marrow is the soft, fatty tissue found inside a bone. It is loaded with good saturated fats, minerals and proteins like collagen. Once cooked, the bone marrow can be eaten straight out of the bone, spread on bread like butter (it is also known as "butter of the gods"). 

Recipe credit: Sous Vide Everything

Ingredients

3-4 beef bone marrows

Herb mix (grated/miced garlic, herbs e.g. rosemary, parsley, olive oil) - 1 garlic, 1 tablespoon olive oil and 1/4 tsp herbs for two bone marrows.

Baguette

Method

1. Remove excess meat and fat, if any, from the bones. This step is optional.

2. Place the bones in salted water overnight in the fridge. This step bleaches and removes the blood and impurities from the marrow. 

2. On day 2, drain the bone marrows and dab dry with kitchen towel. Place them on a pan (lined with parchment paper). Drizzle herb mix over the bones and roast in oven @ 180 deg celcius. It is done when garlic is golden brown, and the marrow is slightly pulled away from the bones. Remove from oven,  sprinkle with a bit of sea salt flakes and let it cool down.

3. Meanwhile, slice and toast a few pieces of baguette until nice and crispy. Scoop out the marrow and spread it on toasted baguette. Enjoy!