Something different -Roasted Beef Marrow Bones .
Ok all you carnivore eating peeps ...it has long been known how amazingly good collagen is for the body , and marrow is part of that.
Collagen is essentially the glue of your body. You'd be a puddle on the floor without it . Forms the connective tissues of the body, gives tensile strength in tendons , in between cells , repairs digestive system lining, digestive health, especially in cases of leaky gut issues, which creates systemic inflammation , autoimmune disorders . Aids in lessening pain in joints , very good anti-inflammatory food for long term health . Revitalizes skin, hair, nails, really, important to the health of the whole body in a plethora of ways.
Collagen production reduces with age, so replacing it with healthy and natural sources makes all the difference.
As so often the case, nutrients depend on each other for smooth and complete absorption, and Vitamin C precursors need to be present for maximum utilization. Precursors , such as Vit C, are used, building amino acids that we need , and allow the body to make more of them , on its own.
First, I par boil the bones for 5 minutes, taking out impurities. The foam on top of the boiling water forms soon after boil. Rinse the bones well .
Heat buttah in a skillet, med high and brown the bones a bit. Turn them and keep an eye on the heat...sometimes the flame needs turned down a bit to keep the buttah from smoking. These bones I used are longer , instead of the usual thinner cut bones , but still you turn them on end to brown the ends. Transfer them into a bake pan , setting the skillet with the buttah drippings aside.
Oven at 400, put them in for around 20 minutes ...keeping an eye on them . If they need a bit more browning, ok...but make sure they don't bake too long , or the marrow will melt out of the ends. You want them just browned, so the marrow becomes soft and not white or pink anymore. I turn them about halfway through the bake time. They sure come out nice, and the house smells so good about this time !
Now, the finishing touch, broil the bones for just a few minutes until they are beautifully caramelized , but not too long. This is optional.
On the counter, drizzle the buttah from the skillet across the bones , standing on end if they are longer, as mine are.
Some butchers will cut those long bones lengthwise, which makes it even easier cooking. But these still do fine whole too.
I didn't have sourdough sliced bread , or I would have used that ...but I sautéed purple onions , and sprinkled them with a bit of sea salt and Hungarian smoked paprika...so good!
The marrow is solid enough and scoops right out . It is so rich , it can mix with anything as a side, on bread, and usually a lemon slice is offered on the side, with a small salad of onion, capers, parsley , olives , mixed in a touch of olive oil, as a more citric balance taste to contrast all that bass tone richness.
Below are a couple of borrowed photos of more conventional sides to go with the marrow.
I save the bones to make boiled bone stock collagen later . So everything is utilized to the full.
What a meal to enjoy in cool weathah !
Let your primitive cravings go as you literally build your whole system in rich goodness ! If you feel like howling at the moon afterwards, we all understand