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!
910gramsbeef bone marrow bonescut into 5cm sections
2clovesgarlicpeeled and quartered
3 ¾tablespoonsbuttersoftened
¾tablespoonchopped fresh thyme leaves
¼teaspoonsalt
Instructies
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.