I was a vegetarian from age 6 until age When I started eating meat again for the first time in 17 years, most people I knew including me expected me to be pretty conservative about it: chicken breasts, hot dogs, and all the other "basic" meats that everyone loves.
Instead, it was just opposite: I wanted the delicious and adventurous meats that chefs love. Some of the first things I ate after denouncing my vegetarianism were raw oysters , medium-rare burgers, and steak tartare. I liked them all; no, I loved them all. All the meaty bits that make chefs drool were bliss to me.
But one stood out above the rest: bone marrow. The first time I tried bone marrow, I was reminded of my five-year-old self, who made a habit of eating plain butter by the spoonful behind my mother's back, of course. Bone marrow is kind of like the sophisticated version of that: rich, fatty, silky, savory, nutty bliss. And while it's not nearly as common in America as it is in some other countries it's a beloved and traditional item in England, France, Korea, China, and Belgium, just to name a few places , it is a staple at many high-end restaurants, and adored by nearly all who try it.
Marrow is the soft and flexible tissue that exists in the middle of bones soft and flexible being relative terms: when raw, marrow is still very firm. When cooked, the outer part of the bone stays hard, while the marrow inside softens into a consistency that's similar to pudding, or soft butter. The marrow that you find at restaurants or grocery stores is usually from beef though sometimes from other large animals, such as venison , and it usually comes from the femur or humerus , as these bones are large enough to contain a sufficient portion of marrow.
Till a few years back, bone marrow was considered food for dogs and was incredibly cheap. However, with its increase in popularity, it is becoming harder to find and more expensive to buy. You can enjoy some delicious bone marrow at your favorite restaurant or make some yourself at home. You can use bones from any animal including cows, goats, sheep, and moose, with beef bone marrow being the most popular choice among home cooks and beginners due to the size of the bones and ease of availability.
Some of the most popular sources of bone marrow are shank marrow bones, knuckle marrow bones, neck marrow bones , and oxtail. If you plan on using bone marrow as a base for bone broth or soup, you can use whole bones in your recipes.
On the other hand, if you decide to roast the bone marrow, you will have to ask the butcher to split the bones lengthwise to make it easier to extract the marrow and make it look more presentable. Although marrow is present in all bones, not every bone is suitable for making bone marrow dishes. You need to look for broader bones with thick deposits of marrow. To prepare the bones for cooking, you need to soak the bones in salted water one day in advance and keep them in the refrigerator.
This step removes any blood spots and bacteria, in addition to firming up the marrow for cooking. As an added step, you may remove any excess meat from the bones before cooking to make them look more presentable.
You can do that by grabbing an old knife and using its back to scrape off any extra meat left on the bones. For this recipe, you can request your butcher to slice the bones lengthwise so that it is easier to season them and extract the marrow once it is cooked. Alternatively, you can also use bone marrow that is unsliced.
It will be cooked the same way as the sliced bones but will require a small spoon or chopsticks to access the marrow once it is ready. You can enjoy the delicious bone marrow as is or spread it like butter on toasted or crunchy bread of your choice. The soft, nutty flavor of the warm marrow coupled with the crunchy texture of the bread go really well with each other and make a delicious dish. You can also season the bone marrow with a mix of parsley, shallots, oil, lemon juice, and capers, and pair it with a light, refreshing salad for a beautiful contrast of flavors.
Another great option is to spread a little roasted marrow onto a piece of steak or serve it as a side dish with a great piece of protein. Just make sure to not pair it with heavy foods like potatoes or pasta since it is very rich. Other than roasting bone marrow and serving it as an appetizer, side dish, or main course, this delicacy can be enjoyed in other ways as well. You can make bone marrow dumplings and soup, or the most popular bone broth. Bone broth is made by cooking the bones in seasoned water and vegetables of your choice for a good hours.
The mixture is left to simmer so that all the beneficial nutrients and compounds from the bone and the bone marrow can be extracted. During the process, the bone marrow dissolves into the liquid, adding a great flavor and texture to it.
This article reviews the nutrition and benefits of bone marrow and tells you how to add it to your diet. Bone marrow is a type of spongy tissue in the center of bones. It contains stem cells that develop into red blood cells, white blood cells, or platelets, which are involved in oxygen transportation, immune function, and blood clotting 1.
The bone marrow of animals like cows, lambs, caribou, and moose is commonly consumed in many types of cuisine. It has a rich, slightly sweet flavor with a smooth texture and is often served alongside toast or used as a base for soup. Bone marrow can also be used to make bone broth or spread over bread, roasted vegetables , or meat dishes.
Bone marrow is a type of tissue found in bones. The bone marrow of animals is often served alongside toast, used as a base for soup, or spread over a variety of foods.
Bone marrow contains a good amount of calories and fat, as well as small amounts of nutrients like protein and vitamin B For example, one tablespoon 14 grams of raw caribou bone marrow provides 2 , 3 :. Bone marrow provides a small amount of the B vitamins pantothenic acid, thiamine, and biotin, which are needed for important bodily processes, including energy production 3. Supplementing your diet with collagen is thought to promote skin health and reduce joint pain 4.
Moreover, bone marrow produced from cows , goats, sheep, and moose contains conjugated linoleic acid CLA , a type of fat that could decrease inflammation and enhance immune function 5 , 6.
Though more research is needed, bone marrow is also thought to provide several other key compounds, including glycine, glucosamine, and chondroitin 7 , 8 , 9. Bone marrow is high in calories and fat. It also contains protein, vitamin B12, riboflavin, collagen, and conjugated linoleic acid.
Though no studies directly evaluate the effects of consuming bone marrow, plenty of research on the health benefits of its components is available. In particular, collagen, glycine, glucosamine, and conjugated linoleic acid have been studied extensively for their potential effects on health.
Collagen can support the production of joint cartilage to help maintain joint function as well In one 6-month study in athletes, supplementing with 10 grams of collagen per day significantly decreased activity-related joint pain Glycine , a type of protein found in bone marrow, has shown powerful anti-inflammatory properties in multiple test-tube studies and may help reduce inflammation in your body 14 , 15 , Conjugated linoleic acid CLA , another compound in bone marrow, has been found to reduce several markers of inflammation in the blood as well.
According to a 2-week study in 23 men, taking 5. Bone marrow also contains adiponectin, a type of protein hormone that has been shown to play a central role in regulating inflammation and immune function 18 , Collagen is a type of protein found throughout your body that plays an integral role in skin health.
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