Roasted Long Bones and Double Marrow Broth

Anthony Bourdain describes roasted marrow as one of his "last supper" choices.  I would have to agree, as it is wonderful.

Rich and delicious roasted marrow bown

To really savor it though you do need a contrast that provides crunch.  I indulged in some tallow roasted chips, I am sure Paul Jaminet would enjoy the irony of that.

The Importance of the Butcher

You absolutely need a butcher for this, you will want some long shin bones from grass fed beef.  Ask your butcher to remove the caps and chop them up for broth.  Then to split the bones lengthwise down the middle.

You'll end up with beautiful, split lone bones full of rich marrow

To Degorge or Just Gorge!

I have tried roasted long bones two ways now.  The first method where I soaked the split bones in salt water for 24 hours, and the second where I just roated them as is.

The saltwater parge did remove some of the extra blood and did taste slightly better but if in a hurry can certainly be skipped.

Preheat and Season and Cook and Broil!

• Set the oven to 425F, middle rack
• Salt and pepper the split bones, marrow side up, in a deep pan, I prefer himalyan pink salt due to its nutrient profile and flavor
• Roast the bones until you can slip a knife very easily into the marrow.  Degorged bones seem to go quicker.  Anywhere from 18 to 27 minutes, keep testing every few minutes
• Remove and season again with your favorate beef spice rub, or some fresh rosemary and parsely

Well seasoned now after cooking, time to broil!

• Set broiler on, put rack up high
• Broil for 2 minutes under high heat
• Careful you do not burn your spices like I did :)

Broiled and beefy!

• For that "Flintstones effect" put an entire bone on a plate, surround with some paleo quality cripsy chips and use the marrow as dip
• Come back and tell me how you enjoyed it!

Get some paleo quality chips (I know they are not low carb, you can just use a spoon too)

Bonus Recipe! Double Marrow Broth!

• Take the spilled fat from the deep dish pan
• Scoop any extra marrow leftovers out
• Combine with your own bone broth in a blender
• Blend
• Reheat
• MMMMMMM

Any left? Double Marrow Broth is rich and delicious!