As I have been expanding my cooking skills through the Chef Ramsay Master Class, one of the lessons called for learning to use cheap or cuts of meat that are not frequently used, and through this, I have come across one of my new all-time favorite garnishes for meat and toppings for bread. Bone Marrow Butter! It has a flavor that you truly have to taste to believe and it is so easy to make. The concept of eating bone marrow may not be overly appealing to most, but regardless of your thoughts, you have to try it!
An amazing topping for steak or as a spread for bread!
- 4 Center Cut Beef Marrow Bones Lengthwise Cut if possible
- 1.5 Cups Unsalted Butter Softened
- 1 Minced Shallot
- 1/2 Minced Lemon
- 1 tbsp Chopped Chives
- 1 tbsp Minced Parsley
- 1/4 tsp Sea Salt
- 1/8 tsp Red Pepper Flakes
Preheat Oven to 350 Degrees. Place the bones directly on the rack with a drip pan below it. Roast Marrow bones until center is soft and bubbling about 30 minutes. Allow to cool before trying to handle.
While the bones roast heat a skillet over medium heat. Melt 1 tablespoon butter, then add the shallots and cook until softened, about 4 minutes. Transfer shallots to a food processor.
Scrape the marrow from the bones, and add to the food processor along with the remaining ingredients. Whip on medium-high speed until butter is incorporated.
Transfer butter to a serving dish and either serve immediately for a soft butter or chill for 1+ hours to serve as a traditional textured butter.