Bone Marrow Butter
When bone marrow iscooked, it becomes rich and smooth like butter. So, imagine adding it to actualbutter — it is a combination that is beyond delicious. Once your steak is offthe grill, cut off a slice of this butter and let it melt atop the meat. Or, ifyou are cooking your beef on the stove, cook it in a little bone marrow butter.Either way, it is sinfully good!
Equipment
Ingredients
- 910 grams beef bone marrow bones cut into 5cm sections
- 2 cloves garlic peeled and quartered
- 3 ¾ tablespoons butter softened
- ¾ tablespoon chopped fresh thyme leaves
- ¼ teaspoon salt
Instructions
- Soak bones in water in a large bowl and refrigerate for 1 hour.
- Preheat air fryer at 200°C for 3 minutes.
- Place bones in ungreased air fryer basket.
- Cook for 12 minutes.
- Remove from basket and let cool for 10 minutes, then push marrow out of bones with a small knife or chopstick.
- Add to a food processor with remaining ingredients and pulse until smooth.
- Place mixture on a piece of plastic wrap.
- Fold sides in to create a log.
- Spin ends until log is tight.
- Refrigerate for 1 hour until firm.
- Both bones have marrow, but bone marrow bones are generally cut into 5cm sections with a visible view of the marrow tunnel, making it easier to cook and retrieve the marrow for butter.
- Soup bones tend to be longer, sometimes with more meat attached, and are more suited for beef bone broth.
