Elevate the umami experience with this creamy bone marrow butter recipe. Whether served on crusty bread or basted on your steak, it adds umami flavor to every bite.

Enriched with roasted garlic and parsley, this bone marrow butter has high-fat content and nutty flavor that transforms soups, stews, or steaks into a delicious experience with nutritional benefits.

What is Bone Marrow Butter?

Bone marrow butter is a rich and flavorful spread that combines softened butter with bone marrow, the soft and fatty tissue in beef bones. The bone marrow is roasted until it becomes creamy and easily blendable. Mixed with butter and seasoned with herbs, spices, or garlic creates a luxurious and savory spread. This compound butter adds flavor and nutritional benefits to dishes like steaks, bread, or vegetables.

Bone marrow health benefits

Nutrient Rich: Marrow bones contain essential nutrients and elements such as calcium, iron, phosphorous, zinc, selenium, magnesium and manganese.
Heart Health: They contain heart-healthy fatty acids like Omega-3.
Bone and Brain Support: Provide vitamin K, which is important for brain health and maintaining bone density during aging (1).
Immune Boost: The marrow includes protein, collagen, and CLA, boosting the immune system.
Metabolic Support: The hormone adiponectin can help maintain insulin sensitivity and break down fat. Studies have shown (2) low levels of Adiponectin levels play a key role in the development of diabetes.

What type of marrow bones are best to use?

Why this recipe works

The bone marrow adds a a rich, creamy, nutty, and unique flavor often described as umami, taking the basic to extraordinary.
Roasting the bone marrow until it reaches a creamy and luscious texture.
Bone marrow contains nutrients, including healthy fats, vitamins, and minerals.

Ingredients

Bone Marrow Bones: Roast or Smoke?

While the paleo or carnivore diet suggests eating bone marrow raw, its processed version is much tastier.

I roasted the marrow bone in the oven to extract the natural umami flavor. When prepared like Bone Marrow, it needs nothing more than salt and pepper for its taste to elevate. I couldn’t resist adding some herbs, but it is unnecessary.

Alternatively, you can create a smoky version by slow-smoking the bone marrow on a live-fire grill.

ingredients to make homemade bone marrow butter

What type of marrow bones are best to use?

Finding good quality beef bone marrow bones can be tricky as they are not always available in local grocery stores.

When purchasing beef marrow bones, they come in raw, frozen, packaged, and pre-cut into a cross-cut or canoe-cut. The Cross Cut is chopped along the bone’s length, while the Canoe Cut results from splitting the femur bone lengthways, creating a canoe-like shape.

Both versions deliver very same tasty results, with cross-cut marrow bones being quicker to cook.

Alternatively, you may get the fresh pieces at your local butcher store.

Roasted Garlic

I like roasted garlic, but you can also use garlic confit or fresh garlic.

Softened Regular Butter

I prefer the unsalted version to better adjust the saltiness.

Fresh lemon zest

Fresh Parsley

You can also use thyme, rosemary, cilantro or chilli for a spicy kick.

Sea Salt and black pepper

I like to use Rosemary salt for extra flavor.

Bone marrow butter recipe

Making bone marrow butter is easier than you think. Here are easy steps for a mouthwatering Bone Marrow Butter.

First step: Roast bone marrow

Preheat the oven to 400 F (200 C) and place rinsed marrow bones on a baking tray lined with parchment paper. If you are using cross-cut bone marrow, place it standing, if cut lengthwise, place it facing upwards. Drizzle with olive oil and season with salt or kosher salt and pepper. Place it in the oven and roast for 15-20 minutes. The internal temperature should be around 135°F. Use a knife or spoon to scrape off all the good stuff.

Second step: Roast Garlic

Since bone marrow and garlic require the same oven temperature, you can roast them at the same time in separate pans. Cut the upper portion off a garlic head and drizzle evenly with one tablespoon of olive oil. Place it cut side down in a small pan, cover with foil, and bake for 25-30 minutes until the garlic becomes soft and takes on a golden brown hue. Allow it to cool before gently squeezing the base of each garlic clove to pop out the softened garlic easily.

Third step: Finely chop the parsley and grind the lemon zest

To add zesty citrus brightness and flavor, grate lemon zest on a fine grater and add 1 tbsp. Rinse the parsley, remove the stems, and finely chop the leaves with a sharp knife.

Fourth step: Combine all ingredients

Mix all ingredients thoroughly in a large bowl until the mixture is smooth. I like a chunky texture, but I suggest a food processor for whipped butter with a velvety texture. Adjust the taste with herbs and spices if needed.

Fifth step: Shape the marrow butter – optional

If you wish to include the butter on the charcuterie board, you can shape it into slices.

Let cool the mixture in the refrigerator briefly to firm up. Scoop the chilled marrow butter mixture onto the baking sheet or plastic wrap on your countertop, shaping it into a log shape or cylinder. Roll the parchment paper or plastic wrap around the butter, twisting the ends to secure the shape. Place the wrapped marrow butter back in the refrigerator to fully set and hold its shape. Once the butter has solidified, you can slice it into slices.

How to store bone marrow butter?

Once done, you will probably eat it right away, if not, keep the rest in an airtight container in the refrigerator for up to a week.

Variations

Experiment with different herbs to infuse additional flavors. Try finely chopped fresh herbs such as rosemary, oregano, thyme, shallot or chives.

Consider reducing whiskey or red wine for a complex bone marrow butter flavor.

to add some smokiness, consider using smoked paprika or chipotle powder.

How to serve homemade bone marrow butter

bone marrow butter is a versatile ingredient, so feel free to experiment.

Spread a dollop of bone marrow butter on a freshly grilled, sizzling filet mignon steak just before serving. It pairs well with beef meat and wild game steaks such as elk, venison, or bison.

Include a slice of bone marrow butter on your charcuterie board. It pairs wonderfully with cured meats, cheeses, and crusty bread.

Delicious slathered on warm crusty toast or sourdough crackers or melted over roasted vegetables. It can be a standout appetizer or side dish at gatherings.

Add a luxurious touch to roasted or grilled vegetables by tossing them with a bit of bone marrow butter just before serving. This works particularly well with roasted vegetables like roasted Brussels sprouts or asparagus.

Bone marrow butter adds a unique taste to baked or mashed potatoes.

I used a marrow bone when making bone broth, and the entire broth has a caramelized umami flavor, making this delightfully yummy soup.

For a unique twist, melt a small amount of bone marrow compound butter over a grilled or baked burger; it is an irresistible delight.

How does bone marrow bones taste?

Bone marrow has a rich, buttery, nutty, and meaty flavor and a silky smooth texture. The flavor may differ based on the animal source, but overall, bone marrow contributes a delightful savory taste. Roasting it at high temperatures enhances caramelization, bringing depth and richness to various dishes.

Guess who gets the bone?

Guess, who does get the bone? — Guess, who gets the bone?

Do you need to soak beef marrow bones in salted water before roasting?

In general, soaking bone marrow bones is not necessary. However, some people soak them briefly to remove excess blood or impurities. If you decide to soak the bones in salted water, you can do so for about 30 minutes to an hour. After soaking, you can rinse the bones thoroughly under cool running water.