Bone marrow – it is simple to prepare, succulent to the taste, and overall, just plain heavenly.
Typically, when I am having bone marrow for my meal while guests are over, the act of a teenage girl sitting down to the dinner table with large bones on her plate is a bit comedic. However, despite it seeming a bit odd, have you ever looked at a menu from a gourmet restaurant? One of the top appetizers is roasted bone marrow, and there is a clear reason for that, yet most people are too scared of to find out.
Outside of the amazing taste that bone marrow has, there are a slue of health benefits that make eating the tissue from the inside of grass-fed bones completely worth including in your weekly meal plan. For starters, it is rich in many essential nutrients, including calcium, sulfur, iron, potassium, phosphorous, and magnesium, all of which help strengthen the bones and connective tissue in our body. Bone marrow is typically described as the sponge-like tissue from the inside of animal bones, however, we as humans have marrow in our own bodies as well. Therefore, the collagen, gelatin and Chondroitin Sulfate that is present in a given animal to aid in the building block of their cells, ultimately has the same effects on our bodies when we eat it as well. Outside of organ meat, bone marrow from grass-fed cows has to be one of the greatest health boosts you can do for your body, and what is even better, is that its taste matches the health benefits associated with it, making it very easy to take the leap and begin eating.
- 3, 4-6 inch long beef marrow bones
- 2 cups chopped endive (from 2 small heads, or 1 medium size)
- 1/2 cup chopped jicama
- 1/4 cup chopped parsley
- 1/4 cup sliced green onion
- 1/2 tsp sea salt
- 1 tbsp apple cider vinegar
- 1 lime – juiced
- Preheat oven to 400 degrees.
- Place marrow bones in a rimmed baking dish and roast for 20-30 minutes, until bubbling.
- While the bones are cooking, prepare salad by chopping endive into 1/2 inch slivers.
- Chop parsley, green onion, and toss together with chopped endive in a medium sized mixing bowl.
- Juice lime over the bowl, and toss salad with lime juice, apple cider vinegar, and sea salt.
- Remove bones from the oven once cooked and allow to cool slightly before removing the bone marrow with a long, skinny utensil. *I use an olive fork
- Serve marrow a long side endive salad for a refreshing and energizing meal.
Mark 9:35 “Sitting down, Jesus called the Twelve and said, “Anyone who wants to be first must be the very last, and the servant of all.”