5 Ingredients or Fewer

Roasted and Whipped Bone Marrow

November  6, 2014
Photo by Mark Weinberg
Author Notes

This is my favorite simple way to prepare bone marrow—the herbs add a little freshness and whipping makes it look slightly more presentable than it does fresh out of the oven. Spread it on toast, cook eggs or roast vegetables with it, or let it melt over your steak while it’s resting. If it’s the main event and you’re just spreading it on bread, some acid (like a squeeze of lemon or a splash of vinegar) will help cut the fatty richness. —Cara Nicoletti

  • Cook time 1 hour
  • Makes about 1 cup
Ingredients
  • 2 beef femur bones, canoed
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh thyme, minced
  • salt and pepper, to taste
  • lemon wedges or white wine vinegar for serving
In This Recipe
Directions
  1. Place canoed marrow bones, marrow side-up, on a roasting sheet lined with tinfoil and pre-heat your oven to 425° F. Roast for 25 minutes.
  2. When the bones have cooled enough to handle, scoop the marrow out into a bowl and place it in the refrigerator to cool (Save your bones to make stock! It will still be hearty without the marrow).
  3. When the marrow has cooled to the consistency of softened butter (like what you would use for making cookies), place it in the bowl of a mixer fitted with a whisk attachment. Whip it until it is white and fluffy, like whipped butter. Whip in herbs and season with salt and pepper to taste. You can cook with this whipped marrow like you would cook with butter, or you can spread it on toast with a squeeze of lemon.

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Review
Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.