Bone marrow butter | Food24

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Roast the bones in the oven for 20 mins on 180°C. 

Let the bones cool, and then scrape the meat out.

Add all the ingredients into a bowl and thoroughly mix together until smooth.

Place on a piece of cling wrap that is layered down flat on the counter.

Roll the softened (not melted) butter into a sausage shape and put in the freezer to set for an hour, then remove from  the freezer and transfer to the fridge.

Use as needed by just cutting a slice off the roll.


Recipe reprinted with the permission of 
Charango Barbacoa.

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