So, you just finished making the bone broth and you have the bone marrow left after cooking. Never ever throw this out, it’s so yummy. Think of it like butter that you spread on your bread. I like to keep it simple with the marrow and salt on top, but you can also add parsley and/or garlic to intensify the flavors or make a fresh salad next to it to cut through the richness.
When buying marrow make sure it’s cleaned nicely (no more meat around the bones) and the center is nice and light pink. If possible buy organic and free range as this offers a higher quality product.
In this recipe the marrow has already been cooked in the broth (simmering for 2 to 8 hrs) and you are simply grilling it to get it nice and bubbling up the sides. You want to make sure it’s not hard at all, if it’s still hard it might need more time in the oven. Pop it in the oven either by itself or with garlic. Make sure it doesn’t drip completely out of the bottom, that’s the good stuff you want to shmear on your bread not leave behind in the pan.
- bone marrow
- paleo roll
- Preheat oven to 180C.
- Place bone marrow on baking sheet with a sprinkle of salt on top.
- Heat in the oven for 10 minutes or until you see the sides bubbling.
- Remove from oven, the marrow will easily pop out of bone.
- Add marrow to paleo roll, shmear it out and sprinkle with a little more salt.