If there is anything more sinful than butter, it’s bone marrow butter. But since I’m not religious, I’ll settle for irresponsible. I can practically hear my poor arteries screaming for statin as I scramble egg into the stuff, mash it with potatoes, and slather it on hot pandesal. Dare I make croissant with it? Decadent — and potentially deadly.
But wait. What’s all this talk about bone marrow being actually healthy?* (Did I just hear you gasp?) Anthony Bourdain even calls it “God’s butter” — although if we have to look to him for health advice, then we might as well feed babies beer. At this point, all I know is that bone marrow (I’m talking beef here) is tasty, buttery, and contributes nothing to my sense of well-being afterwards. I love it.
Wanna give it a try? Take bone marrow (I had a quarter cup’s worth), roast in a preheated oven until sizzling (400℉, 10 to 15 minutes — and take note of all the fat, if you will). Let cool, then combine with softened salted butter and minced rosemary (fresh, if you can get it). If you’ve heard of extending butter, then think of this as extending bone marrow. While it is technically a compound butter, there is no mistaking that distinctly rich umami aroma permeating your olfactory senses. Just don’t go crazy with the stuff, okay? Dying sucks. Sin no more than needed.
* Heather of Mommypotamus (I got the recipe there) being one of those who subscribe to marrow’s health benefits. Some even go as far as to claim that it has no fat and/or cholesterol at all. Reminds me (and now I’m reminding you) that scientists flip-flopped for several decades over whether eggs are good or bad. And egg is a staple. «
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