This recipe could not be any easier. So, grab some toast, bread, or a person to spread this on and enjoy!
What does it taste like?
This is likely the most common question I get around using bone marrow in recipes or for spreads. It is typically paired with some hesitation to a food that has been around for most of human existence (which is totally fine, but trust me, the pay off is worth it!).
Try and imagine a steak flavored butter. That is basically what you are about to spread on some toast. These things are absolutely delicious, and just like steak, the marrow lends itself to whatever flavors you season it with. Some of my favorite variations of the recipe include nothing more than some salt, pepper, and thyme. Once you see how simple and delicious this dish is, it will absolutely be a recipe you want to experiment with.
Yes, seriously! We love it spread over some toast or crisped up bread, but in all reality there are endless possibilities with marrow bones. Another incredible use for marrow is to top steaks with. In fact, you can take this exact recipe and slather it over your next filet (OR BACKSTRAP *hint hint*) and really take your meat game to the next level.
Feeling lazy? Here are some tips to make this dish easier:
Use the oven - While we love using our Traeger to incorporate that smoky flavor to the marrow, it is still incredibly delicious being roasted in your oven
Beef Bone Marrow:
Traeger (or Oven)
Cast Iron Skillet
2 lbs of marrow bones
1 tsp garlic powder
1 tsp sea salt
1 tsp cracked black pepper
Preheat Traeger to 475° F.
Place marrow bones in cast iron skillet with opening face up (Make sure bones are snug with as little room between them possible).
Season opening with garlic powder, sea salt, and cracked pepper.
Once Traeger is preheated, place skillet in the center and let roast for 10-15 minutes (You'll know marrow is done when it begins to pull away from the side of the bone).
Garnish with parsley (optional), scoop marrow out with butter knife, and serve over warm toast or rolls.