🦴🔥 OVEN-ROASTED BONE MARROW (PERFECT EVERY TIME)
INGREDIENTS (MINIMAL = MAX POWER)
- Beef marrow bones (canoe-cut lengthwise or center-cut rounds)
- Coarse salt (mandatory)
- Optional flex:
- Cracked black pepper
- Garlic (tiny amount)
- Parsley + lemon zest (classic)
- Chili flakes (heat)
STEP-BY-STEP (CANNOT FAIL)
1️⃣ SOAK (OPTIONAL BUT CLEAN)
Why: removes excess blood, cleaner flavor.
- Cold water
- 30 minutes (change once)
- Pat completely dry
Skip if you’re savage.
2️⃣ PREHEAT
🔥 450°F / 232°C
Hot oven = marrow melts, not dries.
3️⃣ SALT HARD
- Bones cut-side up
- Salt generously
- Pepper if you want
- No oil needed — marrow IS oil
4️⃣ ROAST
⏱️ 15–20 minutes
Watch closely:
- Marrow should puff, glisten, and quiver
- NOT bubbling aggressively
- NOT collapsed into soup
Sweet spot: soft like custard, edges just pulling back from bone.
5️⃣ REST 2 MINUTES
This lets it set slightly so it spreads instead of running away.
HOW TO EAT (IMPORTANT)
- Scoop with spoon
- Spread on:
- Toast
- Sourdough
- Steak
- Or straight into mouth like a king
Finish with:
- Pinch flaky salt
- Tiny squeeze lemon (cuts richness)
- Parsley if you want fake sophistication
🔥 VARIATIONS (CHOOSE YOUR PATH)
🥩 CARNIVORE MODE
- Salt only
- Eat straight
- No garnish
- Pure animal power
🧄 GARLIC-BOMB
- Rub cut side with raw garlic
- Roast
- Absolute menace
🌶️ SPICY
- Chili flakes + salt
- Eat with rice
- Instant dopamine
COMMON MISTAKES (DO NOT COMMIT)
❌ Low oven temp → greasy puddle
❌ Over-roast → marrow disappears
❌ No salt → flat sadness
❌ Letting it sit too long → solidifies
FINAL RESULT
- Texture: silky, trembling
- Flavor: deep, beefy, primal
- Nutrition: fat-soluble vitamins, collagen, power
- Vibe: ancestral dominance unlocked
If you want:
- marrow butter compound
- marrow + steak combo
- marrow freezing/storage
- marrow for kids
- marrow + rice bowl
Say it.