Roasted Bone Marrow
Buttery, rich bone marrow roasted until spreadable. The ultimate carnivore delicacy.
Instructions
Instructions
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Soak the bones (optional). For a cleaner presentation, soak bones in salted water for 12-24 hours, changing water occasionally. This draws out blood. Skip if short on time.
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Preheat oven to 230°C (450°F).
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Prep for roasting. Place bones marrow-side up on a baking tray. If using canoe-cut bones (split lengthwise), place cut-side up.
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Season. Sprinkle marrow generously with coarse salt and pepper.
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Roast. Cook for 15-20 minutes until marrow is soft and slightly bubbly, but not completely melted. It should still hold its shape.
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Serve immediately. Sprinkle with parsley if using. Serve with small spoons for scooping.
Tips
- Ask your butcher: Request marrow bones cut lengthwise (“canoe cut”) for easier eating, or crosswise for traditional presentation.
- Don’t overcook: Overcooked marrow completely liquefies and drips into the pan. You want it soft but scoopable.
- Salt is key: Marrow is rich—it needs plenty of salt to balance.
Serving Ideas
- Spread on keto bread or carnivore egg bread
- Spoon directly onto grilled steak
- Eat straight from the bone with a tiny spoon
- Mix into mashed cauliflower for incredible richness
Why Carnivores Love It
Bone marrow is nutrient-dense, providing vitamins A, K2, and B12, along with collagen and monounsaturated fats. It’s been prized by humans for thousands of years as a concentrated source of nutrition.