Roasted Beef Marrow Compound Butter
- 4 Center piece of the Femur Bone (6-8 inches long) cut lengthwise to expose the marrow (8 pieces after cut) Available at D’Arcy’s
- 2 Tablespoons of Olive Oil
- 1 tablespoon of Sea Salt
- 1/2 Cup of room temperature unsalted butter
- 1/2 Tablespoon fresh Thyme diced finely
- 1 small clove of garlic mashed/diced finely
- 1 teaspoon fresh Italian parsley diced finely
1. Preheat oven to 325 F.
2. Wash bone dust off of each piece of bone and pat dry with papertowel
3. Place bones with marrow side up on a baking sheet covered with tinfoil
4. Brush bones with olive oil and sprinkle generously with sea salt
5. Place on middle rack for 30-35 minutes, browning of the bones is expected
6. Remove bones and scoop all marrow into a small mixing bowl then let cool
7. Add Thyme, garlic, Italian parsley, butter and remaining salt to taste then stir vigorously with spoon until everything is mixed together
8. Roll evenly between pieces of parchment paper (1/2 cm thick) and place in freezer
9. Once frozen chop into squares and keep in freezer for use on steaks, roasted/mashed/baked potatoes, steamed/boiled vegetables, toast, etc
Beef Broth
- 8 pieces of roasted Femur bone with the marrow removed
- 1 medium onion cut in 4 quarters with skin on
- 1 medium carrot cut in large chunks
- 3 cloves garlic cut in quarters
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
- 4 liters of water
1. Place everything in a large stock pot and bring to boil
2. Lower heat to medium/low and simmer with lid on for 3-5 hours or once liquid has reduced to half of original amount.
3. Strain all solids out and return broth to pot then continue to reduce further (1/4 original amount) to get beef stock
4. Refridgerate stock over night then remove layer of solidified fat
5. Pour into ice cube tray and freeze then place frozen cubes in freezer bag and label with date
6. Use cubes for soups, sauces, gravy, and anything else that calls for beef stock