Ingredients
Beef marrow bones
Unsalted Butter
The ratio of marrow to butter is all down to preference. Most like it 50/50. But if you want a more intense marrow flavour add less butter. Prefer a milder flavour? Just add more butter.
Choose your flavouring
Fresh herbs – any you choose
Dried herbs – rosemary or thyme
Garlic – roasted or minced
Citrus zest – grated
Spices – cayenne pepper, paprika, nutmeg
Flavoured salts - truffle salt, smoked salt, saffron salt
Mustard – Dijon or whole-grain
Nuts – toasted almonds or hazelnuts
Wine or brandy – just a splash
Cheese – grated Parmesan or Pecorino
Seasoning
Salt and pepper
Method
Preheat your oven to 232°C
Put the marrow bones on a baking sheet cut side up
Roast the marrow bones
Put bones in the preheated oven for about 15-20 minutes, or until the marrow becomes soft and starts to pull away from the bone. The marrow should be soft enough to scoop with a spoon. Don't overcook them or the marrow will melt and drain away.
Note: Some chefs like to soak marrow bones in brine before roasting them, as it helps remove impurities. To do it yourself, make enough brine to cover the bones, then soak in the fridge for 24 hours. For the brine use 60g salt per 1L of water.
Remove the bones from the oven
Let them cool. Then with a small spoon gently scoop out the marrow. Try to keep the marrow intact.
Make the marrow butter
In a bowl, combine the softened unsalted butter with the marrow. Use a fork or a masher to mash the marrow into the butter until it's well mixed. Then add your flavourings
Adjust the seasoning and serve warm
Store
Store any unused marrow butter in an airtight container in the fridge for up to a week.