Bone Marrow

The healing kitchen approach to real food.

Ingredients:

  • 1 kg of Marrow Bones cut into 3 inch pieces to access the marrow easily
  • Pinch of Salt and black Pepper

Method:

  1. Line a baking tray with paper and lay out the bones.
  2. Sprinkle with salt and pepper and cook in the oven for 15 minutes on 200 degrees Celsius.

Marrow resides is the humerus or long, hollow bones of animals which is filled an edible matter that contains fat soluble vitamins and although nutritional information is vague when it comes to the nutrient profile of marrow it is expected to be high in Vitamin K, Vitamin A and D plus Iron. There hasn’t been enough money invested in research to claim more medicinal health properties for this food. What we do know is that Homo habilis, one of our distant ancestors evolved and began to use tools to extract the marrow from bones. Using fat as a food source gave these early hominids a massive advantage during times of hardship because they were the only species with the dexterity to obtain and eat the marrow. Having the extra fats played a role in further brain development.

Marrow bones are quite readily available from the butcher and have made a recent come back in many restaurants that adopt a “nose-to-tail approach” where chefs are trying to make use of all parts of the animal. Chefs are reverting back to using all the cuts that most people don’t want because it’s not fashionable or because people are unaware of how to prepare them. It is also less waste and therefore reduces the load on associated resources. It also makes the kitchen budget more economical knowing how to use these products.
With the current trend in a primal, paleo or real food lifestyles the most valuable cuts are the fattiest ones as they are prized as the preferred energy source over sugars that come from starches like potato, sugars and grains.